Skip to main content
Elsevier
View Cart
openUserAccount

Books in Meat poultry and game

BooksJournals
21-30 of 31 results in All results

Lawrie’s Meat Science

  • 7th Edition
  • September 25, 2006
  • R. A. Lawrie + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 1 6 1 - 5
Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie’s meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry.

Food Safety Control in the Poultry Industry

  • 1st Edition
  • August 8, 2005
  • G.C. Mead
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 0 2 3 - 6
The safety of poultry meat and eggs 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. Food safety control in the poultry industry summarises this research and its implications for all those involved in supplying and marketing poultry products.The book begins by analysing the main hazards affecting poultry meat and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins.With its distinguished editor and international team of contributors, Food safety control in the poultry industry is a standard reference for both academics and food companies.

Improving the Safety of Fresh Meat

  • 1st Edition
  • July 30, 2005
  • J Sofos
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 1 0 2 - 8
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.

Encyclopedia of Meat Sciences

  • 1st Edition
  • August 19, 2004
  • Carrick Devine + 1 more
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 9 2 4 4 4 - 1
The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com.

Poultry Meat Processing and Quality

  • 1st Edition
  • June 1, 2004
  • G Mead
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 9 0 3 - 1
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.

Sausage Manufacture

  • 1st Edition
  • August 31, 2003
  • E Essien
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 7 1 6 - 7
Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance.The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation.Written by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers.

Meat Processing

  • 1st Edition
  • September 6, 2002
  • Joseph P. Kerry + 2 more
  • English
  • Hardback
    9 7 8 - 1 - 8 5 5 7 3 - 5 8 3 - 5
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 6 6 - 5
Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research.

Meat Refrigeration

  • 1st Edition
  • April 19, 2002
  • S J James + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 5 3 - 5
The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer.Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems.Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat.

Haccp in the Meat Industry

  • 1st Edition
  • September 22, 2000
  • M. Brown
  • English
  • Hardback
    9 7 8 - 1 - 8 5 5 7 3 - 4 4 8 - 7
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 4 4 - 3
The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 39
  • October 22, 1996
  • Steve Taylor
  • English
  • eBook
    9 7 8 - 0 - 0 8 - 0 5 6 7 8 4 - 6
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.