Principles and Technology of Meat Processing

Author: Zhang Kunsheng
Publisher:
Publish Date: 2005-09-01
Features: This book primarily discusses the principles and techniques of meat product processing. The entire book is divided into four parts and eleven chapters. Chapter 1 introduces the current status and trends of meat product processing. Chapters 2 to 6 introduce and discuss the structure and characteristics of meat, the proteins in meat and their properties, meat curing, meat smoking and heating, and the cold processing of meat products. These chapters aim to broaden and deepen the fundamental theories and methods involved in meat product processing, in addition to the unit operations of meat product processing, they also elaborate on the structure and function of proteins in meat. Chapters 7 to 9 cover the equipment and factory design related to meat product processing. Chapters 10 to 11 introduce many recipes and processes for various meat products, involving meat product safety and quality. This book can be used by engineering technicians in departments such as meat product processing, factory design, and food equipment manufacturing, and can also serve as a reference for meat product sales, meat product inspection, teachers and students in colleges and universities. This book combines the author's years of research and practice in meat products, elaborating on some key factors and conditions that affect the quality of meat products from aspects such as the proteins in meat, meat curing, meat smoking, and various meat product processing techniques. Additionally, it covers aspects such as cooling, freezing, equipment, recipes, safety, HACCP, and factory design involved in meat product processing, enabling readers to gain greater benefits from reading this book. This book elaborates on the key factors and conditions that affect the quality of meat products from aspects such as the proteins in meat, meat curing, meat smoking, and various meat product processing techniques, and also covers cooling, freezing, equipment, recipes, and safety involved in meat product processing.