Thermal Processing of Ready-To-Eat Meat Products

1. Auflage 2009
ISBN: 978-0-8138-0148-3
Verlag: Wiley

Buch, Englisch, 256 Seiten, Format (B × H): 155 mm x 229 mm, Gewicht: 522 g

Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.

Autoren/Hrsg.

Knipe, C Lynn

Rust, Robert E

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Medizin | Veterinärmedizin Veterinärmedizin Veterinärmedizin: Hygiene, Fleischhygiene

Inhaltsverzeichnis

Chapter 1 Heat and Mass Transfer

Chapter 2 Microbiology of Cooked Meats

Chapter 3 Fundamentals of Continuous Thermal Processing

Chapter 4 Thermal Processing of Slurries

Chapter 5 Processing Interventions to Inhibit Listeramonocytogenes Growth in Ready-to-Eat Meat Products

Chapter 6 Introduction to Lethality Equations

Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA--Pathogen Modeling Program

Chapter 8 Supporting Documentation Materials for HACCP Decisions

Chapter 9 The 10 Principles of Sanitary Design for Ready-to-Eat Processing Equipment

Chapter 10 Principles of Sanitary Design for Facilities

Chapter 11 Third Party Audits

Chapter 12 Food Safety Beyond Guidelines and Regulations

Appendix A Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products

Über Autor(innen)

C. Lynn Knipe, PhD, is associate professor in the departments of Food Science and Technology and Animal Science, and the Extension Processed Meats Specialist at The Ohio State University, Columbus, OH.

Robert E. Rust is professor emeritus in the department of Animal Science at Iowa State University, Ames, IA, and continues to serve as a consultant to the meat industry.