Processed meats
1973
Kramlich, W. E. | Pearson, A. M. | Tauber, F. W.
Abstract: Fundamental principles of meat canning and processing of fresh and smoked meats are presented. A review of the many processes used in the preservation and manufacturing of meat products describes all aspects of curing, canning, smoking, cooking, freezing, and dehydration as well as the utilization of chemical and enzyme additives. Other topics consider composition and nutrient value of fresh vs. processed meats; raw materials; least-cost formulations; preblending; analytical methodology; and processed meat deterioration. New techniques for processing cooked meats and sausages, including freeze-drying, use of antibiotics, irradiation and microwaving, are also discussed.
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