Thermal Processing of Ready–to–Eat Meat Products

Regulation of Ready–to–Eat (RTE) meat products requires processors to select an “alternative” approach to producing safe RTE products, and the more desirable alternatives require greater technical expertise on the part of processors regarding the sufficiency of cooking (lethality) and chilling (stabilization).
Thermal Processing of Ready–to–Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Compiling and expanding information from their successful one–of–a–kind university short course, the editors and authors are the most experienced and knowledgeable people in the meat industry on this subject. Thermal Processing of Ready–to–Eat Meat Products 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.
Special Features:Critical technical information on thermal processing of RTE meat productsRenowned meat industry experts serve as editors and authorsCovers key regulatory aspects of RTE meat production

Spis treści:
Chapter 1 Heat and Mass Transfer (Bradley P. Marks).
Chapter 2 Microbiology of Cooked Meats (Aubrey F. Mendonca).
Chapter 3 Fundamentals of Continuous Thermal Processing (Donald Burge).
Chapter 4 Thermal Processing of Slurries (Darrell Horn and Daniel Voit).
Chapter 5 Processing Interventions to Inhibit Listeramonocytogenes Growth in Ready–to–Eat Meat Products (C. Lynn Knipe).
Chapter 6 Introduction to Lethality Equations (Bradley P. Marks).
Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA—Pathogen Modeling
Program (Vijay Junej a, Andy Hwang, and Mark Tamplin).
Chapter 8 Supporting Documentation Materials for HACCP Decisions (Mary Kay Folk).
Chapter 9 The 10 Principles of Sanitary Design for Ready–to–Eat Processing Equipment (David Kramer).
Chapter 10 Principles of Sanitary Design for Facilities (David Kramer).
Chapter 11 Third Party Audits (Robert E. Rust).
Chapter 12 Food Safety Beyond Guidelines and Regulations (Bradley P. Marks).
Appendix A Objectives and Critical Elements of Thermal Processing of Ready–to–Eat Meat Products (Erwin Waters).

Nota biograficzna:
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.

Okładka tylna:
Regulation of Ready–to–Eat (RTE) meat products requires processors to select an “alternative” approach to producing safe RTE products, and the more desirable alternatives require greater technical expertise on the part of processors regarding the sufficiency of cooking (lethality) and chilling (stabilization).
Thermal Processing of Ready–to–Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Compiling and expanding information from their successful one–of–a–kind university short course, the editors and authors are the most experienced and knowledgeable people in the meat industry on this subject. Thermal Processing of Ready–to–Eat Meat Products addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pat hogen lethality, post–packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.
Special Features:Critical technical information on thermal processing of RTE meat productsRenowned meat industry experts serve as editors and authorsCovers key regulatory aspects of RTE meat production