Meat products handbook: Practical science and technology (Woodhead Publishing in Food Science, Technology and Nutrition)

A great reference on making a variety of meat products and sausages. What's notable is that it is written by only one person - a qualified Master Butcher, Gerhard Feiner. Books of that size and quality are normally written by a team of collaborators and each of them writes a particular chapter. The meat technology section covers topics such as meat composition and additives, the biochemistry of meat, additives, curing, nitrites, quality and safety issues. The rest of the book is dedicated to making hams and bacons, fresh and cooked sausages, fermented sausages, head cheeses and blood sausages and many other products. The author does not list detailed recipes but rather presents basic rules for making quality products that originate in many countries. This is not a beginner's book, but rather a comprehensive guide on processing different meat products. The book does not reflect any personal experiences of the author, but is based on standards and rules of meat science. It is written by the professional for the professional. Meat Products Handbook is of immense value for meat plant managers or college students pursuing a degree in meat science. An advanced hobbyist will also be able to further enrich his knowledge.

Based on over 20 years of experience, Meat Products Handbook is a comprehensive one-volume reference on the main types of meat products and their methods of manufacture.

It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat Products Handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The author sets the stage with a review of meat composition and its effect on quality together with the role of additives. It goes on to discuss raw materials, additives, manufacturing processes, and representative recipes for a range of particular meat products. Provides coverage of meat science, meat microbiology and meat product technology. This work emphasises not only on scientific knowledge, but also on putting scientific knowledge into daily practice, providing meat science professionals with the information they need to understand meat science and produce safe products in a cost-effective manner