ISBN 9788126551514,Thermal Processing Of Ready To Eat Meat Products

Thermal Processing Of Ready To Eat Meat Products



Bio-green Books

Publication Year 2014

ISBN 9788126551514

ISBN-10 8126551518


Number of Pages 237 Pages
Language (English)

Food science

on of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.
About the Author

C. Lynn Knipe is associate professor in the departments of Food Science and Technology and Animal Science and the Extension Processed Meats Specialist at The Ohio State University, Columbus, OH. Robert E. Rust is professor emeritus in the department of Animal Science at Iowa State University, Ames, IA, and continues to serve as a consultant to the meat industry.

Table of Contents:
Heat and Mass Transfer Microbiology of Cooked Meats Fundamentals of Continuous Thermal Processing Thermal Processing of Slurries Processing Interventions to Inhibit Listeramonocytogenes Growth in Ready-to-Eat Meat Products Introduction to Lethality Equations Predictive Microbiology Information Portal with Particular Reference to the USDA--Pathogen Modeling Program Supporting Documentation Materials for HACCP Decisions The 10 Principles of Sanitary Design for Ready-to-Eat Processing Equipment Principles of Sanitary Design for Facilities Third Party Audits Food Safety beyond Guidelines and Regulations Appendix A Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products