Items related to Meat products handbook: Practical science and technology
Synopsis
There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the industry, Meat Products Handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The author sets the stage with a review of meat composition and its effect on quality together with the role of additives. It goes on to discuss raw materials, additives, manufacturing processes, and representative recipes for a range of particular meat products.
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Review
"...a well researched book, packed with useful information that will be of value to professionals, academics, and students."
― Read and Digest
"...an astonishingly full set of practical knowledge on sound theoretical basis for all professionals involved in the meat processing industry and trade, but also for students of meat science and technology."
― Acta Alimentaria
"...a valuable source of information for R&D, quality and production managers (master butchers) in meat industry and processing, but it is also indispensable for students or lecturers engaged in meat technology."
― Advances in Food Science
About the Author
A qualified Master Butcher, Gerhard Feiner has worked in the meat industry for over twenty years. He has been a Factory and Production Manager in countries such as Austria, New Zealand and China, and has worked for companies in Germany and Australia supplying ingredients to the meat industry. Mr Feiner studied meat technology at the Federal College for Meat Technology at Kulmbach, which is closely associated with the prestigious Federal Institute for Meat Science and Technology in Germany. He has conducted technical seminars in many countries in Europe, North America and the Pacific.
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