The Use of Nitrite-sorbate Combinations in Cured Poultry Products PDF Download
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Author: Diane Marie Bussey
Publisher:
ISBN:
Category : Potassium sorbate
Languages : en
Pages : 498
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Book Description
Author: Diane Marie Bussey
Publisher:
ISBN:
Category : Potassium sorbate
Languages : en
Pages : 498
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Book Description
Author:
Publisher: Academic Press
ISBN: 0080567746
Category : Technology & Engineering
Languages : en
Pages : 331
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Book Description
Advances in Food Research
Author: United States. Congress. House. Committee on Agriculture. Subcommittee on Dairy and Poultry
Publisher:
ISBN:
Category : Food additives
Languages : en
Pages : 184
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Book Description
Author: F Cunningham
Publisher: Elsevier
ISBN: 0323153712
Category : Technology & Engineering
Languages : en
Pages : 370
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Book Description
The Microbiolology of Poultry Meat Products presents scientific knowledge on poultry meat and its products and covers various disciplines required in the determination of poultry meat microbiology. This volume is the first single-source compilation of research in this segment of the food industry. After a brief introduction to prevalence of poultry meat contamination, chapters 2 to 4 examine various types of microorganisms affecting poultry meat and their classification and identification. Chapter 5 describes the contamination of poultry meat in various stages of processing, including in scalding methods, picking, evisceration, and chilling. The book goes on to discuss the United States Department of Agriculture standards for processed poultry and poultry products. The latter chapters cover refrigerated, frozen, and canned storage problems, as well as proven methods of poultry and poultry products preservation, including radiation, heating, use of antibiotics and sanitizers, salting, and smoking. This book is an ideal reference source for industry and quality assurance personnel, and for use in undergraduate courses in food science or microbiology. It will be useful to students, microbiologists, food technologists, and any producer, distributor, or retailer of poultry meat products.
Author: James M. Jay
Publisher: Springer Science & Business Media
ISBN: 0387234136
Category : Technology & Engineering
Languages : en
Pages : 789
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Book Description
With thirty revised and updated chapters the new edition of this classic text brings benefits to professors and students alike who will find new sections on many topics concerning modern food microbiology. This authoritative book builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric field processing. It further covers food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis. In-depth references, appendixes, illustrations, index and thorough updating of taxonomies make this an essential for every food scientist.
Author: Michelle Ann Hall
Publisher:
ISBN:
Category : Nitrites
Languages : en
Pages : 248
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Book Description
Author:
Publisher:
ISBN:
Category : Administrative law
Languages : en
Pages : 1048
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Book Description
Special edition of the Federal Register, containing a codification of documents of general applicability and future effect ... with ancillaries.
Author: P. Michael Davidson
Publisher: CRC Press
ISBN: 0429608896
Category : Business & Economics
Languages : en
Pages : 827
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Book Description
Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials continue to be discovered, and new research has been carried out on traditional compounds. These and other related issues led the editors to develop the 4th edition of Antimicrobials in Food. In the 4th edition, the editors have compiled contemporary topics with information synthesized from internationally recognized authorities in their fields. In addition to updated information, new chapters have been added in this latest release with content on the use of bacteriophages, lauric arginate ester, and various systems for antimicrobial encapsulation and delivery. Comprehensive revisions of landmark chapters in previous editions including naturally occurring antimicrobials from both animal and plant sources, methods for determining antimicrobial activity, new approaches to multifactorial food preservation or "hurdle technology," and mechanisms of action, resistance, and stress adaptation are included. Complementing these topics is new information on quantifying the capability of "clean" antimicrobials for food preservation when compared to traditional food preservatives and industry considerations when antimicrobials are evaluated for use in food manufacture. Features Covers all food antimicrobials, natural and synthetic, with the latest research on each type Contains 5,000+ references on every conceivable food antimicrobial Guides in the selection of appropriate additives for specific food products Includes innovations in antimicrobial delivery technologies and the use of multifactorial food preservation with antimicrobials
Author: Sajad A. Rather
Publisher: Springer Nature
ISBN: 3031698681
Category :
Languages : en
Pages : 633
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Book Description
Author: United States. Congress. Senate. Committee on Agriculture, Nutrition, and Forestry. Subcommittee on Agricultural Research and General Legislation
Publisher:
ISBN:
Category : Chemicals
Languages : en
Pages : 1316
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Book Description
