Salami

Practical Science and Processing Technology
Erscheinungsjahr 2016
ISBN: 978-0-12-809598-0
Verlag: William Andrew Publishing

Buch, Englisch, 230 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 360 g

Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat.

The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers.

Zielgruppe

<p>A&G, and corporate markets in food and science technology, food scientists and technologists, food safety managers, food microbiologists, food product- and process optimization managers, product development managers</p>

Autoren/Hrsg.

Feiner, Gerhard

Fachgebiete

• Naturwissenschaften Biowissenschaften Mikrobiologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Meat and fat1. Meat and fat2. Biochemistry of meat3. Definitions

Additives4. Additives 5. Colour in cured meat products and fresh meat6. Casings

Production technology7. Fermented salami - non heat treated8. Typical products made in the world9. Fermented salami - semi cooked and fully cooked10. Typical products made in the world11. Non-fermented salami - fully cooked12. Typical products made in the world

Über Autor(innen)

Feiner, Gerhard
Gerhard Feiner has many years of experience in the industry. He started out with a Butcher apprenticeship and then obtained his Master Butcher degree in Austria. He then went on to be a Production Manager and Factory Manager in Austria, New Zealand and China. Dr. Feiner completed a post-graduate study of meat processing technology and business in Kulmbach, Germany. He became a Technical Manager for an international food additive company based in Melbourne, Australia covering Asia-Pacific and then Technical Director for a large meat processing company in Australia. He has his own consultancy and meat product manufacturing business and is currently the Head of Regional Application and Development Asia-Pacific for an international food ingredient business. In addition, Gerhard Feiner, is an International guest speaker at meat processing conferences and Lecturer at RMIT University in Melbourne on meat product technology.