Thermal Processing of Ready-To-Eat Meat Products

Herausgegeben von Knipe, C. Lynn; Rust, Robert E.

• Gebundenes Buch

Produktbeschreibung

Regulation of Ready-to-Eat (RTE) meat products requires processors to select an "alternative" approach to producing safe RTE products, and the more desirable alternatives require greater technical expertise on the part of processors regarding the sufficiency of cooking (lethality) and chilling (stabilization).
Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Compiling and expanding information from their successful one-of-a-kind university short course, the editors and authors are the most experienced and knowledgeable people in the meat industry on this subject. Thermal Processing of Ready-to-Eat Meat Products 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.
Special Features:
Critical technical information on thermal processing of RTE meat products
Renowned meat industry experts serve as editors and authors
Covers key regulatory aspects of RTE meat production 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.

Produktdetails

• Verlag: Wiley & Sons
• 1. Auflage
• Seitenzahl: 256
• Erscheinungstermin: 1. November 2009
• Englisch
• Abmessung: 229mm x 155mm x 18mm
• Gewicht: 1536g
• ISBN-13: 9780813801483
• ISBN-10: 0813801486
• Artikelnr.: 26932908

Autorenporträt

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.

Inhaltsangabe

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