Transcription of HACCP IN COOKED MEAT OPERATIONS
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HACCP IN COOKED MEAT OPERATIONS
Chapter 12 HACCP IN COOKED MEAT OPERATIONSThe Science ofPoultry and Meat ProcessingUniversity of GuelphShai Barbut PhDChapters1. AUTOMATION2. GLOBAL PERSPECTIVE3. STRUCTURE* AND MUSCLE PHYSIOLOGY4. LIVE BIRD HANDLING*5. PRIMARY PROCESSING OF POULTRY*6. HACCP IN PRIMARY PROCESSING*7. INSPECTION AND GRADING*8. STUNNING*9. PORTIONING, DEBONING AND FRESH MEAT COMPOSITION*10. FURTHER PROCESSING EQUIPMENT11. HEAT PROCESSING, COOLING AND PRESERVATION METHODS12. HACCP IN COOKED MEAT OPERATIONS13. PRINCIPLES OF MEAT PROCESSING14. BATTERING AND BREADING PRODUCTION UNDER HACCP15. MICROBIOLOGY AND SANITATION16.
Meat A large portion of the further processed meat products in the marketplace are sold as fully cooked products. Examples include luncheon meats (e.g., bologna, mortadella), whole muscle meats (e.g., oven roasted chicken/turkey, ham) and fermented products …
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