|Number of Pages||297 Pages|
This handbook features current developments in meat and poultry processing that can have a bearing on the type and range of growth survival of microorganisms in three products. The products covered include:
• Chilled and frozen raw meat, poultry and their products
• Cooked Meats, poultry , and their products
• Dried meats, poultry and related products
• Fermented meats
• Cured meats and poultry, including cooked cured meats.
This book remains a valuable source of information for microbiologists and food scientists responsible for food safety in the meat poultry industry