Thermal processing of ready-to-eat meat products
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Ames, Iowa :
Wiley-Blackwell ,
c2010
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| Subjects: |
Table of Contents:
- Heat and mass transfer / Bradley P. Marks
- Microbiology of cooked meats / Aubrey F. Mendonca
- Fundamentals of continuous thermal processing / Donald Burge
- Thermal processing of slurries / Darrell Horn, Daniel Voit
- Processing interventions to inhibit Listeria monocytogenes growth in ready-to-eat meat products / C. Lynn Knipe
- Introduction to lethality equations / Bradley P. Marks
- Predictive Microbiology Information Portal with particular reference to the USDA - Pathogen Modeling Program / Vijay Juneja, Andy Hwang, Mark Tamplin
- Supporting documentation materials for HACCP decisions / Mary Kay Folk
- The ten principles of sanitary design for ready-to-eat processing equipment / David Kramer
- Principles of sanitary design for facilities / David Kramer
- Third party audits / Robert E. Rust
- Food safety beyond guidelines and regulations / Bradley P. Marks
- Appendix A. Objectives and critical elements of thermal processing of ready-to-eat meat products / Erwin Waters