Meat Preservation

Beschreibung

Meat Preservation is written as an integrated andall-encompassing text that includes historical aspects and trends,discussion of basic background information, the evaluation andstatus of techniques and procedures, and treatments of potentialfuture developments. The latter are particularly important becausebased on consumer desires, there is a definite trend developing toproduce and market meat and meat products that have been subjectedto a lesser degree of preservation, yet appear to be fresh and morehealthful. Today, there is an intense interest to produce thesafest meat possible. The overriding theme of MeatPreservation, provides the understanding of the science of meatand discussion for using known technologies to achieve the goal ofsafe meat of high quality. Prof. Cassens has gathered information on the preservation ofmeat from many sources, and organized the material of thisimportant subject in a highly readable form. Proper preservation ofmeat is important to prevent economic loss due to spoilage, and toprevent the transmission of foodborne illness. To make the textflow smoothly, references are not cited directly, but are given asgeneral sources. Meat Preservation will be useful for undergraduates, andalso valuable to workers and researchers in meat and animalscience, food scientists and technologists, and anyone interestedin the preservation of meat and meat products.

Autor*in

Robert G. Cassens

Themen in »Meat Preservation«

Food Science & Technology Lebensmittel Lebensmittelforschung u. -technologie

Stimmen zu »Meat Preservation«

Details

Link teilen