Meat, poultry, and seafood technology : recent developments /
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Park Ridge, N.J. :
Noyes Data Corporation,
1982.
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| Series: | Food technology review
no. 56 |
| Subjects: | |
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Table of Contents:
- Introduction
- Part I : Fresh Meat and Meat Product Technology
- 1.Immediate post-mortem operations 2. Meat-bone separation an rendering operations 3. Integral meats 4. Tenderness and tenderness evaluation 5. Flavors and flavorings 6. Colors and colorants 7. Cooking and processing procedures 8. Curing operations 9. Chemical agents preventing nitrosamine formation 10. Diverse meat products and processes 11. Sausage products and processing 12. Bacon analogs and processing 13 Meat analogs and extenders or plant origin 14. Preservation methods 15. Packaging methods
- Part II : Poultry Technology
- 16. Post-mortem carcass handling and processing 17. Processing of raw poultry parts 18. Injection and marinating methods 19. Processes in connection with serving poultry
- Part III : Fish-shellfish Technology
- 20. Processes related to color and flavor of fish 21. Filleting fish and related methods 22. Freeze-processing of fish 23. Miscellaneous processing of fish 24. Fish protein hydrolysates ( including mercury removal) 25. Soluble Fish protein products 26. Kamaboko-related products 27. Roe Products 28. Miscellaneous fish products 29. Recovery of shell fish meat and proteins 30. Shell extracts 31. Shell fish preservation and storage methods 32. Miscellaneous shellfish products.
- Company
- Inventor Index
- U.S. Patent Number Index