Meat Preservation: Preventing Losses and Assuring Safety (Publications in Food Science and Nutrition)

Features

• Cover Type: Hard Cover with 133 pages
• Published by: CRC
• Edition: 1st Edition June 15, 1998
• Written in: English
• ISBN 10 Number: 0917678346
• ISBN 13 Number: 978-0917678349
• Book Dimensions: 9.2 x 5.8 x 0.6 inches
• Weighs: 12.8 ounces

Product Description
Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures, and treatments of potential future developments. The latter are particularly important because, based on consumer desires, there is a definite trend developing to produce and market meat and meat products that have been subjected to a lesser degree of preservation, yet appear to be fresh and healthful. Today there is an intense interest to produce the safest meat possible. The overriding theme of meat Preservation, provides the understanding of the science of meat and discussion for using known technologies to achieve the goal of safe meat of high quality. Professor Cassens has gathered information on the preservation of meat from many sources, and organized the material of this important subject in a highly readable form. Proper preservation of meat is important to prevent economic loss due to spoilage, and to prevent the transmission of foodborne illness. To make the text flow smoothly, references are not cited directly, but are given as general sources. The author has attempted to draw all the aspects of the field together and has woven into the writing an analysis of the underlying reasons for what has happened--as well as what might happen. The book provides the reader with an accurate, objective and full description of the meat product and preservation fields.

Back Cover Copy
Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures, and treatments of potential future developments. The latter are particularly important because based on consumer desires, there is a definite trend developing to produce and market meat and meat products that have been subjected to a lesser degree of preservation, yet appear to be fresh and more healthful. Today, there is an intense interest to produce the safest meat possible. The overriding theme of Meat Preservation, provides the understanding of the science of meat and discussion for using known technologies to achieve the goal of safe meat of high quality.


Prof. Cassens has gathered information on the preservation of meat from many sources, and organized the material of this important subject in a highly readable form. Proper preservation of meat is important to prevent economic loss due to spoilage, and to prevent the transmission of foodborne illness. To make the text flow smoothly, references are not cited directly, but are given as general sources.


Meat Preservation will be useful for undergraduates, and also valuable to workers and researchers in meat and animal science, food scientists and technologists, and anyone interested in the preservation of meat and meat products.