rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Meat refrigeration
  name:
    name part: James, S. J. (Stephen J.)
  name:
    name part: James, C. (Christian)
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: flu
    place:
      place term: Boca Raton, Fla
    place:
      place term: Cambridge, England
    publisher: CRC Press
    publisher: Woodhead Pub.
    date issued: 2002
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xi, 347 pages) : illustrations
  abstract: The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer. Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems. Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. The standard work on meat refrigerationCovers both individual quality issues and the management of the cold chain from carcass to consumer.
  table of contents: Preliminaries; Contents; 1 Microbiology of refrigerated meat; 2 Drip production in meat refrigeration; 3 Effect of refrigeration on texture of meat; 4 Colour changes in chilling freezing and storage of meat; 5 Influence of refrigeration on evaporative weight loss from meat; 6 Primary chilling of red meat; 7 Freezing of meat; 8 Thawing and tempering; 9 Transportation; 10 Chilled and frozen storage; 11 Chilled and frozen retail display; 12 Consumer handling; 13 Thermophysical properties of meat; 14 Temperature measurement; 15 Specifying designing and optimising refrigeration systems.
  note: S.J. James, C. James.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references and index.
  subject:
    topic: Meat
    topic: Preservation
  subject:
    topic: Refrigeration and refrigerating machinery
  related item:
    title info:
      title: Meat refrigeration
    origin info:
      publisher: Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2002
  related item:
    title info:
      title: Woodhead Publishing in food science and technology
  identifier: 1591243467
  identifier: 9781591243465
  identifier: 1855734427
  identifier: 9781855734425
  identifier: 1855736535
  identifier: 9781855736535
  identifier: 1280372192
  identifier: 9781280372193
  identifier: 0849315387
  identifier: 9780849315381
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: KNOVL
    record creation date: 020529
    record change date: 20240717213016.0
    record identifier: kn-ocm50266879
    language of cataloging:
      language term: eng