Safety of Meat and Processed Meat
(Sprache: Englisch)
This is the first comprehensive book to cover all pertinent safety issues concerning meats and processed meats, from the abattoir to the final product. The book is written by distinguished international contributors with a wealth of experience.
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This is the first comprehensive book to cover all pertinent safety issues concerning meats and processed meats, from the abattoir to the final product. The book is written by distinguished international contributors with a wealth of experience.
Klappentext zu „Safety of Meat and Processed Meat “
Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including nitrosamines, PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of microorganisms, its toxins, veterinary drugs, environmental contaminants and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished international contributors with excellent experience and reputation. In addition, brings together advances in different safety approaches.
Inhaltsverzeichnis zu „Safety of Meat and Processed Meat “
Part I - Biological hazards in meat and processed meats1 Main concerns of pathogenic microorganisms in meat
2 Fate of Escherichia coli O157:H7 in meat
3 Insights in fresh meat spoilage
4 Mycotoxins and toxins
5 Transmissible spongiform encephalopathy and meat safety
Part II - Decontamination and/or protection technologies for meat processing
6 Strategies for on-line decontamination of carcasses
7 Advanced decontamination technologies: High hydrostatic pressure on meat products
8 Advanced decontamination technologies: Irradiation
9 Control of thermal meat processing
10 Antimicrobials treatment
11 Biopreservation
12 Oxidative changes and their control in meat and meat products
Part III - Non-biological residues and contaminants in meat and processed meats
13 Polycyclic aromatic hydrocarbons in smoked meats
14 Veterinary drugs and growth promoters residues in meat and processed meats
15 Priority environmental chemical contaminants in meat
Part IV - Current methodologies for the detection of contaminants in meat and processed meats
16 Real-time PCR methods for detection of foodborne bacterial pathogens in meat and meat products
17 Detecting and tracking emerging pathogenic and spoilage bacteria from farm to fork
18 Molecular analysis of pathogenic bacteria and their toxins
19 Methodologies for the detection of BSE risk material in meat and meat products
20 GMO detection
Part V - Risk assessment and regulations on meat safety
21 Principles of predictive modelling
22 Predictive modellingof pathogen growth in cooked meats
23 Microbiological quantitative risk assessment
24 Quantitative risk assessment of bovine spongiform encephalopathy
25 Regulations on meat hygiene and safety in the European Union
26 Regulations on meat hygiene in the USA
Index
Autoren-Porträt
Fidel Toldrá, Ph.D., is a Research Professor and Head of the Meat Science Laboratory, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spain. Dr. Toldrá has edited and/or authored more than ten books in food chemistry and food biochemistry, and meat and poultry processing including Handbook of Fermented Meat and Poultry, Advances in Food Diagnostics and Dry-Cured Meat Products.
Bibliographische Angaben
- 2009, 699 Seiten, Masse: 12,7 x 23,4 cm, Gebunden, Englisch
- Herausgegeben:Toldrá, Fidel
- Herausgegeben: Fidel Toldrá
- Verlag: Springer, New York
- ISBN-10: 0387890254
- ISBN-13: 9780387890258
- Erscheinungsdatum: 14.04.2009
Sprache:
Englisch
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