Meat refrigeration

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 refrigera...

Full description

Saved in:
Bibliographic Details
Other Authors James, S. J., James, C.
Format Electronic eBook
LanguageEnglish
Published Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2002.
SeriesWoodhead Publishing in food science and technology.
Subjects
Meat > Preservation.
Refrigeration and refrigerating machinery.
elektronické knihy
electronic books
Online AccessFull text
ISBN1591243467
9781591243465
1855734427
9781855734425
1855736535
9781855736535
1280372192
9781280372193
0849315387
9780849315381
Physical Description1 online resource (xi, 347 pages) : illustrations

Cover

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.

Similar Items