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Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures, and treatments of potential future developments. The latter are particularly important because based on consumer desires, there is a definite trend developing to produce and market meat and meat products that have been subjected to a lesser degree of preservation, yet appear to be fresh and more healthful. Today, there is an intense interest to produce the safest meat possible. The overriding theme of
Meat Preservation, provides the understanding of the science of meat and discussion for using known technologies to achieve the goal of safe meat of high quality.
Prof. Cassens has gathered information on the preservation of meat from many sources, and organized the material of this important subject in a highly readable form. Proper preservation of meat is important to prevent economic loss due to spoilage, and to prevent the transmission of foodborne illness. To make the text flow smoothly, references are not cited directly, but are given as general sources.
Meat Preservation will be useful for undergraduates, and also valuable to workers and researchers in meat and animal science, food scientists and technologists, and anyone interested in the preservation of meat and meat products.
List of contents
Preface. 1. Introduction.
2. Understanding Muscle and Meat.
3. The Meat Industry.
4. Preservation Against What.
5. Physical Methods of Preservation.
6. Chemical Methods of Preservation.
7. Microbiological Methods of Preservation.
8. Managing Preservation.
9. Summary and Conclusions.
Preferences.
Index.
About the author
Robert G. Cassens, Ph.D., Dept. of Meat and Animal Sciences, University of Wisconsin, Madison, Wisconsin
