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Quality and Safety of Meat Products

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The Science of Animal Growth and Meat Technology

principles in muscle metabolism, meat quality and meat safety using case studies Discusses the microbial safety of meat products, primary;

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Practical Handbook on Meat Science and Technology

, 1973 under the aegis of Food Safety and Standards Act, 2006; it is very important to scruitinise the quality and food safety aspects of meat;

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Meat Products Handbook

ingredients on product safety and quality.The first part of the book reviews meat composition and its effect on quality together with 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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Dry-Cured Meat Products

scientific and technological information, especially on the safety, quality and nutritional properties of these foods. It serves as a text for;

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Processed Meats

and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging;

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Sustainable Meat Production and Processing

processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve;

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Handbook of Meat Processing

the quality and safety of manufactured meat products, withcoverage including sensory evaluation; chemical and biologicalhazards including GMOs;

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Lawrie's Meat Science

advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines;

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Handbook of Fermented Meat and Poultry

* Dry-fermented sausages * Other fermented meats and poultry * Ripened meat products * Biological and chemical safety of fermented meat products;

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Emerging Technologies in Meat Processing

meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel;

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Lawrie's Meat Science

of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters;

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Meat Quality Analysis

to students entering fields of meat science, quality and safety. Presents focused detection techniques for reducing or;

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New Aspects of Meat Quality

quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water;

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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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Handbook of Meat and Meat Processing

, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety;

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Safety of Meat and Processed Meat

Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the;

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Inspection & Protection of U.S. Meat & Poultry

The U.S. Department of Agriculture's (USDA's) Food Safety and Inspection Service (FSIS) must inspect most meat, poultry, and processed egg;

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Meat Microbiology

microbiological quality and safety, to create awareness for people eating raw meat, Students and Researchers.;

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Safety of U.S. Meat & Poultry Products

developments to provide safety in the U.S. meat and poultry products industry. Preslaughter interventions that could reduce E.coli in cattle are;

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Meat Consumption & Health

of Hanwoo and their bioactivities; evaluation of food additives in fresh meat preparations; the quality of dietary protein in Africa; and the;

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The Science of Meat Quality

quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat;

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Poultry Products Processing

industry and then discusses poultry anatomy and muscle biology as they relate to meat quality and potential problems associated with further;

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Meat Processing

international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or;

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Good Practices for the Meat Industry

economies in their endeavour to meet the rising quality and safety requirements both of the export industry and domestic markets, with the increased;

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