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Cover image for product 0813801486
Knipe
ISBN: 978-0-8138-0148-3
Hardcover
248 pages
October 2009, ©2010, Wiley-Blackwell
List Price: 240.95 USD
33,733,000 IRR / 13,492,000 IRR افزودن به سبد
  • Description
  • Table of Contents
  • Author Information
  • Hallmark Features
Regulation of Ready-to-Eat (RTE) meat products requires processors to select an “alternative” approach to producing safe RTE products, and the more desirable alternatives require greater technical expertise on the part of processors regarding the sufficiency of cooking (lethality) and chilling (stabilization).

Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Compiling and expanding information from their successful one-of-a-kind university short course, the editors and authors are the most experienced and knowledgeable people in the meat industry on this subject. Thermal Processing of Ready-to-Eat Meat Products addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.

Special Features:

  • Critical technical information on thermal processing of RTE meat products
  • Renowned meat industry experts serve as editors and authors
  • Covers key regulatory aspects of RTE meat production
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