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OverviewAnimal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs. As it has a high water and protein content, and contains other water-soluble constituents, it makes a suitable medium for growth of microorganisms. The animal itself, environment, and processing condition all have a bearing on the diversity of microflora of these products. Being a highly perishable commodity, preservation plays a key role in extension of shelf life. The various preservation methods used, such as chilling, freezing, cooking, curing, drying and packaging, have lead to an increased choice of meat products available on the market. Microbiology Handbook Meat Products provides readers with an easy-to-use reference to microorganisms found in various categories of meat products, including chilled and frozen meats, cooked meats, dried meats, cured meats, fermented meats and eggs. This second edition brings the 1996 version up-to-date on current information with regard to initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products. Full Product DetailsAuthor: Rhea FernandesPublisher: Leatherhead Food International Imprint: Leatherhead Food International Edition: 2nd Revised edition Dimensions: Width: 15.60cm , Height: 2.30cm , Length: 23.40cm Weight: 0.617kg ISBN: 9781905224661ISBN 10: 1905224664 Pages: 312 Publication Date: 23 November 2009 Audience: Professional and scholarly , Professional & Vocational Format: Hardback Publisher's Status: Active Availability: Out of stock The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available. Table of ContentsIntroduction; Types of Meat Products; HACCP; Legislation; Contacts; Appendix: Pathogen ProfileReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |