Processed Meats, 2nd Edition

Processed Meat Technology: Production, Preservation & Product Formulation

This reference explores the scientific principles and commercial practices involved in manufacturing processed meat and poultry products. It covers preservation methods, curing, smoking, cooking, canning, freezing, dehydration and the use of additives, supported by tested product formulations and practical processing procedures.

Key Features

• Introduces the fundamental science of processed meat production.
• Explores the principles of meat and poultry processing.
• Examines commercial meat product manufacturing techniques.
• Covers curing methods and their applications.
• Discusses smoking processes for meat preservation and flavour development.
• Explores canning and thermal processing techniques.
• Examines cooking methods used in processed meat production.
• Covers freezing techniques for meat preservation.
• Discusses dehydration and moisture reduction methods.
• Explores intermediate-moisture meat product development.
• Examines the use of chemical additives in meat processing.
• Discusses enzyme applications in processed meat manufacturing.
• Presents commercially tested product formulations.
• Explains practical processing procedures and production conditions.
• Provides scientific and technical knowledge for meat processing students, industry professionals and food researchers.