Handbook of Meat and Meat Processing

Handbook of Meat and Meat Processing

Handbook of Meat and Meat Processing, 2nd Edition is a comprehensive reference covering the science, production, processing, preservation, quality, and safety of meat and meat products. It examines meat chemistry and muscle biology, slaughter and carcass evaluation, microbial control, processing techniques, processed meat products, sanitation, and hazard analysis, with contributions from nearly 100 experts from 16 countries.

Key Features

• Comprehensive meat science and processing
• Muscle biology and meat chemistry
• Meat quality, color, flavor, and texture
• Microbial contamination and control
• Slaughter and carcass evaluation
• Meat preservation and shelf-life extension
• Curing, smoking, fermenting, and marinating
• Sausage, ham, and other processed products
• Food safety and sanitation
• Hazard analysis and risk management
• Meat industry and regulatory considerations
• Contributions from nearly 100 international experts