Handbook of Meat Product Technology - Tapa dura

This practical book is written for meat technologists involved with the manufacture of meat products. It should also be of value to students and those in research and government institutions. Clear descriptions of the science underlying meat technology enable readers to understand the relative importance of their day-to-day activities. BSE and other health and hygiene issues are discussed in detail. A handbook for all those new to the industry requiring a quick grounding in the basics, it is also a handy reference for those experienced professionals who occasionally need to brush up on a particular topic.

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 will also be of 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.

* Highly practical - clear descriptions of the science behind meat product technology
* Authoritative and reliable - author with wide technical and research experience
* Comprehensive - all the information needed to produce sound, safe, legal and economic meat products