Processed Meats (3^rd Ed., 1996)

Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. This current edition includes the composition and nutritive value of raw materials and processed meats, various curing agents, methods of curing, smoking, and industry adaptations influenced by consumer demands for convenience and healthy products. While the majority of this work addresses various meat products, such as sausages, canned meat, sectioned and formed meats, cured and smoked products, and restructured meat products, the volume also discusses operations and formulations. Processed Meats, Third Edition is a unique and valuable text for undergraduate students. In addition, professionals in the meat and poultry industries will benefit from the current information found in this new, single-source guide.

Introduction To Meat Processing. Composition and Nutritive Value of Raw Materials and Processed Meats. Curing. Smoking. Meat Cookery and Cooked Meat Products. Raw Materials. Sectioned and Formed Meat Products. Least Cost Formulations and Preblending of Sausage. Sausages. Sausage Formulations. Casings, Extenders and Additives. Herbs, Spices and Condiments. Cured and/or Smoked Meat. Low and Reduced Fat Meat Products. The Canning Process. Canned Meat Formulations. Restructured Meat Products. Index