Processed meats

著者

書誌事項

Processed meats

A.M. Pearson, T.A. Gillett

Chapman & Hall, c1996

3rd ed

  • : cl

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注記

Includes bibliographical references and index

内容説明・目次

内容説明

This third edition has been extensively revised with new and updated information. In addition, two new chapters have been added: Chapter 12, "Herbs, Spices, and Condiments" covering their uses in processed meat and poultry products, and Chapter 14, "Low Fat and Reduced Fat Meat Products," which discusses the demand for such products with emphasis on the principles involved in production and examples of formulations. The book, as with the two previous editions, is intended as a text for advanced undergraduate and beginning graduate students interested in meat processing. It is also expected that it will prove useful as a reference for industry and for governmental researchers associated with the meat and poultry industries. A.M. Pearson T.A. Gillett xi 1 Introduction to Meat Processing Meat processing as discussed in this text includes all processes utilized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and enzymes. This definition excludes cutting, grinding, and packaging of fresh meat in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacture of meat products, and (2) those that alter the form of fresh meat in preparation for consumption.

目次

1 Introduction to Meat Processing.- History.- Purposes of Meat Processing.- Importance of Meat Industry.- Per Capita Consumption of Meat, Poultry, and Fish.- Importance of the Meat Processing Industry.- Economic Impact of Meatpacking and Meat Processing.- Changes in Consumer Expenditures in Grocery Stores.- Raw Materials.- Types of Products.- Trends in Production.- Future of Meat Processing.- 2 Composition and Nutritive Value of Raw Materials and Processed Meats.- Nutrition.- Demand for Health and Nutrition.- Composition and Nutritive Value of Meat.- Nutritional Value of Some Processed Meats.- Toxic Compounds in Meat Products.- Summary.- 3 Curing.- Ingredients Utilized in Meat Curing.- Cured Meat Color.- Curing Methods.- 4 Smoking.- Purposes of Smoking.- Composition of Smoke.- Action of Smoke on Nutritive Value.- Production of Smoke.- The Nature of Smoke.- Deposition of Smoke on Meats.- Methods of Smoking.- Types of Fuel.- Cooking During Smoking.- Liquid Smoke Preparations.- 5 Meat Cookery and Cooked Meat Products.- Action of Cooking.- Methods of Cooking.- Considerations in Selecting Cooking Methods.- Cooked Meat Product Recipes.- 6 Raw Materials.- Sausage and Canned Meats.- Smoked Meats.- Storage of Raw Materials.- Certified Pork.- Undesirable Conditions.- Quality Specifications.- 7 Sectioned and Formed Meat Products.- Characteristics and Importance.- Advantages and Disadvantages.- Principles Involved in Production of Sectioned and Formed Meats.- Equipment.- Additives.- Selection of Raw Materials.- Types of Products.- Sectioned and Formed Meat Formulations.- 8 Least Cost Formulation and Preblending of Sausage.- Preblending.- Least Cost Formulation.- Summary.- 9 Sausages.- Consumer Acceptance.- Classification.- Steps in Processing.- Some Sausage Products.- Fermented Meat Products.- Other Materials.- 10 Sausage Formulations.- Ground Sausages.- Semidry or Summer Sausages.- Dry Sausages.- Emulsion-Type Sausages.- Specialty Items.- Miscellaneous Sausages.- Summary.- 11 Casings, Extenders, and Additives.- Casings.- Clips and Thread Closures.- Spices and Condiments.- Additives.- Binders and Extenders.- Other Additives.- 12 Herbs, Spices, and Condiments.- The History of Spices.- Classification of Spices.- Use of Spices in Processed Meats.- American Spice Trade Association (ASTA) Quality Assurance.- 13 Cured and/or Smoked Meats.- Hams.- Bacon.- Smoked Pork Loin.- Picnic.- Shoulder Butt.- Corned Beef.- Smoked Fresh Meat.- Dried Beef.- Smoked and Cured Lamb.- Smoked Tongue.- Pickled Pigs Feet.- 14 Reduced and Low Fat Meat Products.- Effects of Reducing Fat.- Synthetic Fat Replacers.- Fat Mimics.- Hydrocolloids.- Oat Bran and Oat Fiber.- Animal Proteins.- Plant Proteins.- Frankfurters in the U.S. Market.- 15 The Canning Process.- Cans.- Retorts.- Pasteurized Canned Products.- Closing.- Pasteurizing Cook.- Cooling.- Storage and Shelf Life.- Aseptic Canning.- 16 Canned Meat Formulations.- Corned Beef Hash.- Beef Stew.- Chili Con Carne.- Vienna Sausages.- Meat Balls with Gravy.- Sliced Dried Beef.- Luncheon Meat.- Potted Meat.- Canned Hams-Pasteurized and Sterile.- Plastic Package Hams.- 17 Restructured Meat Products.- Procedures.- Raw Materials.- Restructured Meat Formulations.

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