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Meat Refrigeration: Why and How
Posted on 2010-03-15
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ISBN: 0849315387 Author: S.J. James Publisher: OTHER Edition: 1st edition (January 15, 2002) Hardcover: 320 pages Summary: The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Meat Refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximize meat quality for the consumer. Topics include microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on color and texture. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handling. In addition, the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems. download: 1.70 MB
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 | Family & Home S.J. James: Meat Refrigeration Meat Refrigeration: Why and HowCRC | 2002-05-06 | ISBN 0849315387 | PDF | Pages 347 | 1.44 MBThe chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Meat Refrigeration provides an authorit ... |
 | Family & Home The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry NAMP North American Meat Processors Association, "The Meat Buyers Guide : Meat, Lamb, Veal, Pork and Poultry" Wiley | 2006 | ISBN: 0471747211 | 336 pages | PDF | 21,6 MB For well over sixty years, the North American Meat Processors Asso ... |
 | Family & Home Safety of Meat and Processed Meat (Food Microbiology and Food Safety) Safety of Meat and Processed Meat (Food Microbiology and Food Safety) Publisher: Springer | ISBN: 0387890254 | edition 2009 | PDF | 687 pages | 5 mb“Safety of Meat and Processed Meat provides the reader with the recent developments i ... |
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