Transcription of HACCP IN COOKED MEAT OPERATIONS
{{id}} {{{paragraph}}}
Example: barber
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. EVALUATING TEXTURE AND SENSORY ATTRIBUTES17. EVALUATING WATER/FAT BINDING AND COLOUR18. WASTE TREATMENT AND BY-PRODUCTS* Topics focussing on poultry. Rest of the chapters are related to both red meat and The aim of The Science of Poultry and Meat Processing book is to provide students and industry personnel with a comprehensive view of the modernized primary poultry meat industry and further processing of both red meat and poultry.
product’s acceptability (e.g., frankfurter). The products are cured, which means that they contain different salts (e.g., sodium chloride, sodium phosphate, sodium nitrite) that can also play a role in preserving the product (see Chapter 15). After cooking, proper refrigeration or freezing is commonly used to maintain the safety
Loading..
Tags:
Information
Domain:
Source:
Link to this page:
Please notify us if you found a problem with this document: