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Author: J Sofos
Publisher: Elsevier
ISBN: 1845691024
Category : Technology & Engineering
Languages : en
Pages : 809
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Book Description
The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry.Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. - Learn how to identify and control hazards at all stages in the supply chain - An authoritative reference on reducing microbial and other hazards in raw and fresh red meat - Understand the necessity for effective intervention at each production process
Author: J Sofos
Publisher: Elsevier
ISBN: 1845691024
Category : Technology & Engineering
Languages : en
Pages : 809
Get Book Here
Book Description
The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry.Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. - Learn how to identify and control hazards at all stages in the supply chain - An authoritative reference on reducing microbial and other hazards in raw and fresh red meat - Understand the necessity for effective intervention at each production process
Author: Jesse Armstrong and Sam Bain
Publisher: Penguin UK
ISBN: 0241963494
Category : Humor
Languages : en
Pages : 196
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Book Description
The ultimate companion to Fresh Meat, the award-winning Channel 4 comedy by Jesse Armstrong and Sam Bain What's the secret to JP's sexual prowess? How does Howard beat the buffet every time? What does Vod really think about drink, drugs and Salman Rushdie? And will Kingsley's diary spill his true feelings for Josie? (hopefully not as stomach-churning as Oregon's sext messages with Professor Shales...) Edited by Oregon, and with contributions from all of the housemates, this is a real guide to student life - the one the preachy brochures and prospectuses don't tell you about. From moving into a student house to fresher's week, from choosing courses to choosing friends, the book records every detail - hilarious, sordid, poignant and triumphant - as the young ones stumble through university life. A scrap book of diary entries, manifestos, diagrams and guidelines it includes: JP's weekly shopping list and first Hollywood screenplay, Josie's student recipes for 'Munge' (and 'Chunge'), Vod's literary criticism and hangover cure, Howard's James Bond fan-fiction, Oregon's literary erotica and Kinglsey's band reviews and critique of the Ultimate Frisbee Society. 'A worthy successor to The Inbetweeners ... the best programme about students since The Young Ones' Daily Telegraph on FRESH MEAT 'I never thought I'd enjoy reliving the abject horror of my student days quite as much as I have' Guardian on Fresh Meat 'This book's main purpose is to encourage having a laugh, but, like the best laughs, it is based on facts that ring true' Evening Standard Jesse Armstrong and Sam Bain are British comedy writers, who met whilst studying at Manchester University. They have collaborated on acclaimed television comedy shows such as Smack the Pony, Peep Show and That Mitchell and Webb Look, and the films Magicians and Four Lions. Jesse Armstrong also co-wrote the BAFTA winning The Thick of It and In the Loop. Fresh Meat won Best New Comedy at the British Comedy Awards in 2011.
Author: Joseph Kerry
Publisher: Elsevier
ISBN: 1845695437
Category : Technology & Engineering
Languages : en
Pages : 687
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Book Description
Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included.With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. - Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging - Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity - Examines production and processing strategies to optimise meat quality, including the current state of development and future potential
Author: John N. Sofos
Publisher: CRC Press
ISBN: 9780849334276
Category : Technology & Engineering
Languages : en
Pages : 818
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Book Description
The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the Safety of Fresh Meat reviews this research and its implications for the meat industry. Part I discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens and on chemical and other contaminants. A number of chapters also discuss ways of controlling such hazards in the farm environment. Part II of the book reviews the identification and control of hazards during and after slaughter. There are chapters on both contamination risks and how they can best be managed. The book also discusses the range of decontamination techniques available to meat processors as well as such areas as packaging and storage. With its distinguished editor and international team of contributors, Improving the Safety of Fresh Meat will be a standard reference for the meat industry.
Author: Alice Henderson
Publisher: Titan Books
ISBN: 1781161151
Category : Fiction
Languages : en
Pages : 333
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Book Description
After Sam and Dean Winchester lost their mother to a mysterious supernatural force as young children, their father taught them how to hunt and destroy the paranormal evil that exists in the dark corners of America. After their father's demonic death, they discovered that they are descended from a long line of hunters and chose to continue their mission. A rash of strange deaths in the Tahoe National Forest bring Sam, Dean, and Bobby to the Sierra Nevada mountains to hunt a monster with a taste for human flesh. Soon walking corpses, bodies with missing organs, and attacks by a mysterious flying creature lead the trio to a cunning and deadly foe which can assume human form. When a blizzard strikes the area, and not knowing who they can trust, they must battle not only the monster, but also the elements to survive. A brand-new Supernatural novel, set during season 7, that reveals a previously unseen adventure for the Winchester brothers, from the hit CW series!
Author: Morgan Greene
Publisher:
ISBN: 9788666051383
Category :
Languages : en
Pages : 0
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Book Description
The body of a young homeless boy washes up on the banks of the Lea river, his hands bound,showing signs of torture.Most detectives would assume this a simple drug - debt collection gone wrong, but DS Jamie Johansson sees something more.
Author: Bobobo
Publisher:
ISBN: 9781634421898
Category : Comics & Graphic Novels
Languages : en
Pages : 222
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Book Description
Nanami knew the second her love bird friends, Megu and Sousuke, invited her to the beach, she was gonna be a third wheel. But at least she thought she could get some at the beach. Surprise, it's a private beach and she's ditched to look after Sousuke's younger brother, Yuusuke! Bummed out at first, she notices that Yuusuke is kind of cute and she's not going to put her new sexy swimsuit to waste. If her friends can go and have fun, then she deserves her own beach side romance!
Author:
Publisher:
ISBN:
Category : Marketing research
Languages : en
Pages : 1048
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Book Description
Author: Mohammad Shafiur Rahman
Publisher: CRC Press
ISBN: 0429531354
Category : Technology & Engineering
Languages : en
Pages : 1589
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Book Description
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Author: John Morgan Stephens
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 892
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Book Description
The purpose of this report is to discuss briefly the experiments conducted at the Northern Great Plains Field Station, located in Morton County, North Dakota, two miles south of Mandan. No attempt is made to describe the experiments in detail, but rather to present the lines and scope of the work at the station and give a summary of results obtained from the various experiments. The projects are grouped and divided into three departments: arboriculture, horticulture, and agronomy. The cooperative grazing experiment is a coordinate part of the agronomic work. The work and results are reported separately by the men in charge of the respective departments.
