Introduction to meat processing /
authored and edited by 3G E-Learning LLC.
- New York, New York : 3G E-Learning LLC, c2022.
- xiv, 334 pages : color illustrations ; 26 cm +1 DVD-ROM ; sound ; 4 3/4 in
Includes bibliographical references and index.
Chapter 1 : Technological quality of meat for process Chapter 2 : Meat decontamination Chapter 3 : Freezing/Thawing Chapter 4 : Thermal processing Chapter 5 : Fermentation : microbiology and biochemistry Chapter 6 : Meat packing Chapter 7 Novel technologies for microbial spoilage prevention