Thermal Processing of Ready-To-Eat Meat Products

1. Auflage 2009
ISBN: 978-0-8138-0148-3
Verlag: Wiley

Buch, Englisch, 256 Seiten, Format (B × H): 155 mm x 229 mm, Gewicht: 522 g

Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.

Autoren/Hrsg.

Knipe, C Lynn

Rust, Robert E

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Medizin | Veterinärmedizin Veterinärmedizin Veterinärmedizin: Hygiene, Fleischhygiene

Inhaltsverzeichnis

Contributors ix

Preface xi

Chapter 1 Heat and Mass Transfer 3
Bradley P. Marks

Chapter 2 Microbiology of Cooked Meats 17
Aubrey F. Mendonca

Chapter 3 Fundamentals of Continuous Thermal Processing 39
Donald Burge

Chapter 4 Thermal Processing of Slurries 57
Darrell Horn and Daniel Voit

Chapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in Ready-to-Eat Meat Products 87
C. Lynn Knipe

Chapter 6 Introduction to Lethality Equations 127
Bradley P. Marks

Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA—Pathogen Modeling Program 137
Vijay Juneja and Andy Hwang

Chapter 8 Supporting Documentation Materials for HACCP Decisions 153
Mary Kay Folk

Chapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing Equipment 163
David Kramer

Chapter 10 Principles of Sanitary Design for Facilities 173
David Kramer

Chapter 11 Third-Party Audits 187
Robert E. Rust

Chapter 12 Food Safety Beyond Guidelines and Regulations 195
Bradley P. Marks

Appendix A Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products 213
Erwin Waters
Index 229

Über Autor(innen)

C. Lynn Knipe, PhD, is associate professor in the departments of Food Science and Technology and Animal Science, and the Extension Processed Meats Specialist at The Ohio State University, Columbus, OH.
Robert E. Rust is professor emeritus in the department of Animal Science at Iowa State University, Ames, IA, and continues to serve as a consultant to the meat industry.