Author: NIIR Board of Consultants and Engineers
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
ISBN: 817833030X
Category : Cooking
Languages : en
Pages : 30
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Book Description
Preservation of Meat and Poultry Products (Preservation Techniques, Luncheon Meats, Meat Loaves, Meat Spreads, Canned Meat Products, Maintenance of Eggs, Soups, Gravies, Sauces, Sausage with Machinery, Equipment Details & Factory Layout) About the Book Meat and poultry preservation refers to the process of extending the shelf life of meat and poultry products while maintaining their quality and safety. Preservation methods have been used for centuries to prevent spoilage and make these products available for consumption beyond their natural lifespan. This practice not only ensures that the meat and poultry stay edible for a longer time, but it also helps to reduce waste and increase convenience for consumers. There are various methods of meat and poultry preservation, each with its own unique benefits and requirements. Some common preservation techniques include freezing, drying, smoking, canning, and curing. The increasing consumption of meat and poultry worldwide is expected to drive this market in the Upcoming years. Poultry, pork, beef, and lamb are some of the types of meat that are widely consumed worldwide. The high popularity of Poultry meat due to its low price compared to red meats is expected to be the primary driver of market growth. The prominent meat product market players are embarking upon the utilization of meat and poultry from the companies that meet standards for animal welfare. As the demand for preserved meat and poultry products continues to rise, the market outlook for starting a preservation business is incredibly promising. The convenience, reduced food waste, flavor variety, and food safety that preserved products offer make them highly sought after by consumers. This trend is expected to continue growing in the coming years, presenting entrepreneurs with a golden opportunity to capitalize on this market demand. Some of the major aspects of the book are Principles of Various Preservation Techniques, Preservation of Poultry Meat, Utilisation of Poultry Industry By-Products, Preservation and Maintenance of Eggs, Poultry Products, Luncheon Meats, Meat Loaves and Meat Spreads, Sausage Manufacturing Process, Miscellaneous Canned Meat Products, Standards and Quality Control Measures for Meat and Meat Products, Soups, Gravies, and Sauces (Including Mixes), Meat and Poultry Products Packaging, Cold Chain Management in Meat Storage, Distribution and Retail. Lucrative and sustainable business prospects abound within the Meat and Poultry Industry. Consequently, embarking on your entrepreneurial journey is a commendable approach to enter this sector. To gain comprehensive insights into the Meat and Poultry Products industry, consider delving into this book. It will provide valuable guidance on establishing your own Preservation of Meat and Poultry Products Business. Given the growing demand for Meat and Poultry Products in today's market, it presents an excellent opportunity for profit generation.
Author: Gunter Heinz
Publisher:
ISBN: 9789747946994
Category : Meat
Languages : en
Pages : 455
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Book Description
Author: G Mead
Publisher: Elsevier
ISBN: 1855739038
Category : Technology & Engineering
Languages : en
Pages : 405
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Book Description
Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. - An essential reference for the entire poultry meat industry - Reviews the key issues affecting poultry meat quality in production and processing - Extensive analysis of poultry meat safety issues
Author: A. M. Pearson
Publisher: Springer Science & Business Media
ISBN: 1461521491
Category : Science
Languages : en
Pages : 408
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Book Description
The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.
Author: Department Of Food And Nutrition
Publisher: Orient Blackswan
ISBN: 9788125023005
Category :
Languages : en
Pages : 516
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Book Description
Compiled by experienced teachers of dietetics and nutrition, the book provides a variety of recipes, along with information on weights, measures, cookery terms, nutritive value of foods, and methods of preparing highly nutritive meals.
Author: Isabel Guerrero-Legarreta
Publisher: John Wiley and Sons
ISBN: 0470504463
Category : Technology & Engineering
Languages : en
Pages : 632
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Book Description
A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9251319170
Category : Technology & Engineering
Languages : en
Pages : 53
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Book Description
Food waste is a critical issue in any household. The main objective of this guide is to support households in understanding what is needed to be done in order to reduce food waste at home. This is seen through proper storage methods for each food category, how to reuse leftovers seen through numerous recipes, the proper food portion, and understanding date labels. This guide has also included a section on how to properly care for household livestock and poultry, and two additional sections, one discussing nutrition and the healthy eating plate and another discussing food processing at home and some recipes for different products.
Author: United States. Food Safety and Inspection Service. Standards and Labeling Division
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 366
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Book Description
Author: Norman G. Marriott
Publisher: Springer Science & Business Media
ISBN: 1475762631
Category : Technology & Engineering
Languages : en
Pages : 432
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Book Description
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 1928914713
Category : Meat substitutes
Languages : en
Pages : 1437
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Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive index. 435 color photographs and illustrations. Free of charge in digital PDF format on Google Books.
