Printer Friendly

Technology of Meat and Meat Products.

Prof Girard has edited an up-to-date account of the processes used by the industry for preparing meat and its products. The text is not just intended as a list of meat processing techniques because emphasis is carefully placed on the sensory qualities that make the products attractive to the purchaser.

Seven major subject areas are covered, which are neatly identified by the chapter titles: Freezing; Cooking; Dehydration; Salting and curing; Acid fermentation; Smoking; and Coarse comminution and restructuring of sausage mix.

There has been a dearth of books on meat subjects in recent years, perhaps because it is one of those fundamental subjects that everyone assumes they know all about. A highly unlikely scenario because research is continually turing up new information to add to our store of knowledge.

Following slaughter, the animal carcass has to be progressively broken down to provide basic joints and then products can be made from the various parts of the meat. Almost immediately the problems of preservation come into play, which is why the first chapter discusses freezing that plays an important part in the preservation of meat and several stages in the chain running from the growing animal to the packed product on the retail shelf. Following on from dismemberment and deboning a host of products are then made from the raw meat material and these materials need 'processing' in some way. Two of the more popular methods of treating meat products are cooking and drying but to these two one must no add the newer techniques of comminution which does away with reliance on the anatomical structure of the meat to allow the fabrication of food products that provide many of our convenience foods.

Hygiene has become an everyday topic but it should be stressed that the techniques of freezing, cooking and drying, all of which have a long history in the meat business, have always been intended to ensure the safety and storage life of meat and its products. Not only are such techniques bactericidal or at least bacteriostatic but in the case of cooking changes in the chemical structure take place due to the heat applied. The reactions involved make irreversible changes in the meat and make it more palatable and bring our flavours. The various reactions affecting the meat material but during cooking and because of the application of the other techniques.
COPYRIGHT 1993 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:Food Trade Review
Article Type:Book Review
Date:Mar 1, 1993
Previous Article:Microbial Food Poisoning.
Next Article:Hazard Analysis Critical Control Points.

Related Articles
Developments in Meat Science.
Technologie de la Viande et des Produits Carnes.
The Manual of Manufacturing Meat Quality.
On-Line Evaluation of Meat.
USDA Approves Irradiation of Raw Meat; Food Groups Urge Education Campaign.
Soy Protein and Formulated Meat Products.
Putting Meat on the American Table.
Advanced Technologies for Meat Processing.
Meat Science and Technology: Harnessing and Exploiting Global Opportunities, Proceedings.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters