ISBN 9788126551453,Handbook Of Meat Product Technology

Handbook Of Meat Product Technology


M D Ranken


Bio-green Books



Bio-green Books

Publication Year 2014

ISBN 9788126551453

ISBN-10 8126551453


Number of Pages 212 Pages
Language (English)

Autobiography: science, technology & engineering

This highly practical book is written as a day-to-day handbook for meat technologists, managers and all those concerned with making meat products. It is also be a value to students, research workers and others who need to know the methods used in commercial meat product manufacturing and the scientific principles behind them. Clear descriptions of the underlying science are given, together with basic recipes and manufacturing processes for the complete range of commercial meat products. Issues of health and hygiene, food spoilage, food safety and legal requirements, are covered. This is an essential handbook both for experienced professionals and for relative newcomers to the manufacturing industry and a handy reference for anyone who may need to brush up on a particular topic.
About the Author

Michael Ranken is a Master of Food Control and Fellow of both the Institute of Meat and the Institute of Food Science and Technology. He has worked in food manufacturing with companies such as Heinz, Schweppes and Buxted, then at the Leatherhead Food Research Association and more recently as a Consultant.

Table of Contents:
Preface. Acknowledgements. Part one: Principles. Manufacturing meat. Processing principles. Curing. Colour and flavor. Microbiology. Chilling and freezing. Cooking. Part two: Applications. Comminuted meat products. Cured meats. Miscellaneous meat products. Controls - manufacturing, commercial and legal. References and Bibliography. Index