Sausage manufacture : principles and practice
著者
書誌事項
Sausage manufacture : principles and practice
Woodhead, 2003
- CRC Press
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注記
Includes bibliographical references and index
内容説明・目次
- 巻冊次
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CRC Press ISBN 9780849320071
内容説明
Defining and exploring emerging market trends, Sausage Manufacture: Principles and Practice is a concise guide to manufacturing high-quality. The book summarizes the key stages in production from raw material procurement through chopping, filling, and cooking to storage and distribution. Building on this foundation, it outlines good practice in safety and quality assurance and reviews new product development and novel products such as organic, vegetarian, and low fat sausages which have emerged to meet changing consumer requirements. Written by an experienced industry professional, it is an authoritative reference to good practices for manufacturers.
目次
Defining and exploring emerging market trends, Sausage Manufacture: Principles and Practice is a concise guide to manufacturing high-quality. The book summarizes the key stages in production from raw material procurement through chopping, filling, and cooking to storage and distribution. Building on this foundation, it outlines good practice in safety and quality assurance and reviews new product development and novel products such as organic, vegetarian, and low fat sausages which have emerged to meet changing consumer requirements. Written by an experienced industry professional, it is an authoritative reference to good practices for manufacturers.
- 巻冊次
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ISBN 9781855737150
内容説明
Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance.The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation.Written by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers.
目次
- Definition of sausages
- Sausage market trends
- Product formulation
- Production stages
- Sausage quality and safety management
- Novel products
- Appendices: QA and HACCP documentation.
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