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Thermal Processing of Ready-to-Eat Meat Products (Ebook) von C. Lynn Knipe

Thermal Processing of Ready-to-Eat Meat Products
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John Wiley & Sons
 Ebook
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212,99 €* Ebook

Sicherheits- und Produktressourcen
Bilder und Kontakte
Sicherheitsbilder- und Kontakte
ISBN-13:
9780813808536
Veröffentl:
2009
Einband:
Ebook
Seiten:
256
Autor:
C. Lynn Knipe
eBook Format:
PDF
eBook-Typ:
E-Book
Kopierschutz:
Adobe DRM [Hard-DRM]
Sprache:
Englisch
Systemvoraussetzungen
Inhaltsverzeichnis

Contributors ix

Preface xi

Chapter 1 Heat and Mass Transfer 3
Bradley P. Marks

Chapter 2 Microbiology of Cooked Meats 17
Aubrey F. Mendonca

Chapter 3 Fundamentals of Continuous Thermal Processing 39
Donald Burge

Chapter 4 Thermal Processing of Slurries 57
Darrell Horn and Daniel Voit

Chapter 5 Processing Interventions to InhibitListera monocytogenesGrowth in Ready-to-Eat Meat Products 87
C. Lynn Knipe

Chapter 6 Introduction to Lethality Equations 127
Bradley P. Marks

Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDAPathogen Modeling Program 137
Vijay Juneja and Andy Hwang

Chapter 8 Supporting Documentation Materials for HACCP Decisions 153
Mary Kay Folk

Chapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing Equipment 163
David Kramer

Chapter 10 Principles of Sanitary Design for Facilities 173
David Kramer

Chapter 11 Third-Party Audits 187
Robert E. Rust

Chapter 12 Food Safety Beyond Guidelines and Regulations 195
Bradley P. Marks

Appendix A Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products 213
Erwin Waters

Index 229
Beschreibung
Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.
Autor
C. Lynn Knipe, PhD, is associate professor in the departments of Food Science and Technology and Animal Science, and the Extension Processed Meats Specialist at The Ohio State University, Columbus, OH.

Robert E. Rust is professor emeritus in the department of Animal Science at Iowa State University, Ames, IA, and continues to serve as a consultant to the meat industry.

 

Schlagwörter zu:

Thermal Processing of Ready-to-Eat Meat Products von C. Lynn Knipe - mit der ISBN: 9780813808536

Fertiggericht; Fleisch, Fisch, Geflügel; Fleischverarbeitung; Food Science & Technology; Lebensmittelforschung u. -technologie; Lebensmittelkonservierung; Lebensmitteltechnik; Meat, Fish & Poultry; Microbiology, Food Safety & Security; Mikrobiologie u. Nahrungsmittelsicherheit; Wärmebehandlung, Online-Buchhandlung

 

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