Search Results: 'Meat Processing'

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66 results for "Meat Processing"
Packaging for Processed Meats By Dan Siegel
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Packaging for Processed Meats - a chapter from the Meat Processing Technology Series published by the American Meat Science Association. This module introduces the reader to the basics of... More > manufacturing packaging films and how these films create packages for common retail processed meats.< Less
Sodium Nitrite in Processed Meats By Jeffrey Sindelar
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Curing with nitrite has been used, essentially, for thousands of years to produce safe and nutritious products and to effectively preserve meat. Since the controversies about the safety of nitrite... More > that started in the mid-20th century, much has been learned about nitrite and heme chemistry and the overall metabolism of nitrogen oxides in humans. Curing practices in the meat and poultry industries have been adjusted using the knowledge obtained about nitrosamine risks. The ongoing research focused on the metabolism of nitric oxide, nitrite, and nitrate appears to reaffirm the safety and benefits of current curing practices.< Less
Lunch meat By Emilia Batchelor
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This book includes one short story entitled 'Story', a collection of poems written over January 2014 in Seoul, and a longer fiction piece entitled 'Veronica's Bo Bo'. Each piece is stylistically... More > different, a small exhibit of my writing interests and directions at this point. I am interested in the way insular things like perception and feeling externalize through the writer and the medium, and how chaos can compress via externalization and be quieted. I find the editing process to be a problem-solving device to induce calm in chaos. This book is dedicated to making fruit salad, ending up with tripe, and wondering where things went wrong. This book is dedicated to lunch meat and all its mystery. Some parts of this book are dedicated to Seoul, Korea, purveyor of Spam, where I recently moved. All bits and pieces are works of fiction.< Less
Uncured, Natural, and Organic Processed Meat Products By Jeffrey Sindelar
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Uncured, Natural and Organic Processed Meat Products - a module in the Meat Processing Technology Series published by the American Meat Science Association. In this chapter, the unique processing... More > requirements for natural, uncured and organic product categories are explained.< Less
Basic Meat Chemistry By Cameron Faustman, Darl Swartz
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Basic Meat Chemistry a chapter from the Meat Processing Technology Series published by the American Meat Science Association. The process by which a live animal is converted into a carcass from which... More > meat cuts are fabricated is characterized by, and can have profound effects on, meat chemistry and ultimately meat quality. The objective of this chapter is to review the biology and chemistry of postmortem muscle (i.e., meat) to facilitate a fundamental understanding of this food product.< Less
Meat Binding: Emulsions and Batters By Youling Xiong
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Meat Binding: Emulsions and Batters a chapter from the Meat Processing Technology Series published by the American Meat Science Association. The chapter gives an overview of the current understanding... More > of the emulsion theory germane to communiuted meat; that is, batters. Emphasis is devoted to the functional roles that various muscle proteins and added ingredients play in the stabilization of the batters during thermal processing.< Less
Retail Packaging for Fresh Meats By Dan Siegel
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Retail Packaging for Fresh Meats - a chapter from the Meat Processing Technology Series published by the American Meat Science Association. This module details the developments in retail packaging... More > technologies for fresh meat. Features color images of fresh meat packaging applications< Less
Processed Meats Microbiology: Food Safety and Shelf Life Considerations By Margaret Hardin
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Processed Meats Microbiology: Food Safety and Shelf Life Considerations - a module in the Meat Processing Technology Series published by the American Meat Science Association. This module identifies... More > the factors affecting the microbiology of meat products, explores the characteristics of common microorganisms and describes the unique challenges of different types of processed meats.< Less
Meat Rabbits Starter Kit By David Wood
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This kit is for people new to rabbit farming. It contains much practical advice about setting up and running a meat rabbit enterprise. The Meat Rabbit Starter Kit: ** Will provide an overview of the... More > background to Rabbit Farming, and offer some practical methodologies you can use to start your own meat rabbit business ** Is divided into four sections to help you in each of the various stages of your decision-making process ** Includes two general introductory sections mainly for beginners, with Sections Three & Four having a more commercial focus ** Will aid you in the creation of a business plan for your enterprise – essential! ** Will help you decide if meat rabbit production is a suitable enterprise for you.< Less
Meat Rabbits Starter Kit By David Wood
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This kit is for people new to rabbit farming. It contains much practical advice about setting up and running a meat rabbit enterprise. The Meat Rabbit Starter Kit: ** Will provide an overview of the... More > background to Rabbit Farming, and offer some practical methodologies you can use to start your own meat rabbit business ** Is divided into four sections to help you in each of the various stages of your decision-making process ** Includes two general introductory sections mainly for beginners, with Sections Three & Four having a more commercial focus ** Will aid you in the creation of a business plan for your enterprise – essential! ** Will help you decide if meat rabbit production is a suitable enterprise for you.< Less