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Inedible Meat by-Products

Inedible meat, poultry and fish by-products are major contributors to the profitability of the slaughterers and processors of all types;

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Poultry Products Technology

, examining topics which deal with the processing, handling, marketing, and preparation of poultry meat, products, and by-products.Poultry Products;

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Sustainable Meat Production and Processing

producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient;

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Thermal Processing of Ready-to-Eat Meat Products

products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all;

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Flavor of Meat and Meat Products

Flavour is an important sensory aspect of the overall acceptability of meat products. Raw meat has a large number of aroma precursors and;

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Inspection & Protection of U.S. Meat & Poultry

contaminated with Salmonella, and canned meat products possibly contaminated by botulism. These recalls raise issues of consumer confidence in the meat;

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Handbook of Analysis of Edible Animal By-Products

Considered high-priced delicacies or waste material to be tossed away, the use and value of offal-edible and inedible animal by-products;

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Meat Products Handbook

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods;

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Handbook of Meat Processing

This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat;

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Lawrie's Meat Science

Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations;

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Practical Handbook on Meat Science and Technology

Meat consumers of the country can only remain healthy and work for national development if they are assured the supply of safe and;

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Meat Microbiology

of this book is to present a collection of chapters written by specialists on particular aspects of meat microbiology. I hope the structure will;

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Meat Consumption & Health

In this book, the authors present current research in the study of meat consumption and health. Topics include strategies to improve the;

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Fermented Meat Products

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics;

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Fermented Meat Products

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics;

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Safety of U.S. Meat & Poultry Products

E.coli (STEC) bacteria since 2006. These strains do not harm cattle but may contaminate meat during slaughter. If humans eat contaminated meat;

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Handbook of Fermented Meat and Poultry

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important;

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Handbook of Meat and Meat Processing

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete;

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The Science of Animal Growth and Meat Technology

The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts;

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Handbook of Meat, Poultry and Seafood Quality

of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent;

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Safety of Meat and Processed Meat

, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished;

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Advances in Meat Processing Technology

consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater;

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Meat Products

Meat and meat products have been consumed by humankind throughout time, and the rise of industrialization and mass production in the past;

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Dry-Cured Meat Products

Presents various developments in dry-cured meat products, from raw materials and manufactures to the final products. This book includes;

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Emerging Technologies in Meat Processing

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters;

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Prehistoric Cooking

of the lifestyle of our prehistoric ancestors is followed by detailed sections (plus cookbook-style recipes) on: bread; dairy foods; meat, fish;

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The Science of Meat Quality

Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and;

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