000			06047ntdaa2200313 ab4500
999			_c2030 _d2030
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005			20180813121158.0
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020			_a9781439836835
040			_aCIBESPAM MFL
041			_aEng
082			_a664.9 _bH899 _c2012
100			_aHui, Y.H.
245			_aHandbook of Meat and Meat Processing.
250			_aSecond Edition
260			_aBoca Raton _bTaylor & Francis _c2012
300			_axviii, 982 páginas; _bDiagramas, Tablas, _c30 cm;
490			_aFood & Nutrition
505			_aPart 1. Meat Industries Meat Industries: Characteristics and Manufacturing Processes Y. H. Hui. Part 2. Meat Science Muscle Biology Amanda D. Weaver Meat Composition Robert G. Kauffman Postmortem Muscle Chemistry Marion L. Greaser and Wei Guo. Part 3. Quality and Other Attributes Meat Color Lorenzo Castigliego, Andrea Armani, and Alessandra Guidi Flavors and Flavor Generation of Meat Products Tzou-Chi Huang and Chi-Tang Ho Analytical Methods for Meat and Meat Products O. A. Young, D. A. Frost, and M. Agnew Recent Advances in Meat Quality Assessment Jean-Louis Damez and Sylvie Clerjon Beef Texture and Juiciness M. Juárez, N. Aldai, Ó. López-Campos, M. E. R. Dugan, B. Uttaro, and J. L. Aalhus Sensory Evaluation of Muscle Foods M. Wes Schilling and Alessandra J. Pham Meat and Functional Foods Francisco Jiménez-Colmenero, Ana Herrero, Susana Cofrades, and Claudia Ruiz-Capillas Meat Species Identification Zülal Kesmen and Hasan Yetim Sources and Control of Microbial Contamination on Red Meat John Mills Application of Proteomics to Understand Meat Quality Surendranath P. Suman. Part 4. Primary Processing Antemortem Handling Jarumi Aguilar-Guggembuhl Postmortem Handling Rosy Cruz-Monterrosa and Isabel Guerrero-Legarreta Electrical Stimulation in Meat Processing Daniel Mota-Rojas, Patricia Roldán-Santiago, and Isabel Guerrero-Legarreta Carcass Evaluation Roger W. Purchas Chilling and Freezing Meat Mike F. North and Simon J. Lovatt Irradiation of Meat Hesham M. Badr Slaughtering Operations and Equipment Isabel Guerrero-Legarreta and María de Lourdes Pérez-Chabela A Review of Kosher Laws with an Emphasis on Meat and Meat Products Joe M. Regenstein and Carrie E. Regenstein. Part 5. Secondary Processing: Principles and Applications Meat Emulsions Violeta Ugalde-Benítez Mechanical Deboning Manuel Viuda-Martos, Juana Fernández-López, and José Angel Pérez-Álvarez Breading Teresa Sanz and Ana Salvador Marination: Ingredient Technology Brian S. Smith Marination: Processing Technology J. Byron Williams Drying: Principles and Applications S. J. Santchurn, E. Arnaud, N. Zakhia-Rozis, and A. Collignan Thermal Technology Isabel Guerrero-Legarreta and Raquel García-Barrientos Meat-Curing Technology J. M. Martin Meat-Smoking Technology Joshua L. Herring and Brian S. Smith Meat Fermentation Luca Cocolin and Kalliopi Rantsiou Nonmeat Ingredients and Additives Youling L. Xiong Part 4. Secondary Processing: Products Manufacturing Meat and Meat Products Robert Maddock Part 7. Meat and Commerce in the United States: Label Requirements and Purchase Specifications Y. H. Hui Safe Practices for Sausage Production in the United States Y. H. Hui Mold-Ripened Sausages Kálmán Incze Chinese Sausages Zhang Xue Gang and Tan Sze Sze Dry-Cured Ham Pere Gou, Jacint Arnau, Núria Garcia-Gil, Elena Fulladosa, and Xavier Serra Turkish Pastirma: A Dry-Cured Beef Product Ersel Obuz, Levent Akkaya, and Veli Gök Meat Safety and Workers Safety An Overview on Meat Safety in the United States Y. H. Hui Sanitation Performance Standards Y. H. Hui Hazard Analysis and Critical Control Point System Y. H. Hui Shelf-Stable Processed Meat Products Y. H. Hui Not Shelf-Stable Processed Meat Products Y. H. Hui Processing Raw Products: Safety Requirements in the United States Y. H. Hui Ground Meat Processing and Safety Y. H. Hui Guidance on Meat Establishment Facilities and Equipment Y. H. Hui Sanitation of Food-Processing Equipment Y. H. Hui Enforcement Tools for Meat in Commerce in the United States Y. H. Hui Meat Processing and Workers’ Safety Y. H. Hui Appendix I: A Discussion of Stunned and Nonstunned Slaughter Joe M. Regenstein
520			_aRetitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
650			_aMeat
650			_aProcessing
650			_aIndustries
650			_aManufacturing
700			_aAalhus, J.L. _aCocolin, L. _aGuerrero-Legarreta, I. _aNollet, L.M. _aPurchas, R.W. _aSchilling, M.W. _aStanfield, P. _aXiong, Y.L.
913			_aAAG _bCA _dGTSA
942			_2ddc _cBK