Coverart for item
The Resource Meat refrigeration, S.J. James, C. James, (electronic resource)

Meat refrigeration, S.J. James, C. James, (electronic resource)

Label
Meat refrigeration
Title
Meat refrigeration
Statement of responsibility
S.J. James, C. James
Contributor
Subject
Genre
Language
eng
Summary
The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer. Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems. Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. The standard work on meat refrigerationCovers both individual quality issues and the management of the cold chain from carcass to consumer
Member of
Cataloging source
KNOVL
Dewey number
664/.90285/2
Illustrations
illustrations
Index
index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • James, S. J.
  • James, C.
Series statement
Woodhead Publishing in food science and technology
http://library.link/vocab/subjectName
  • Meat
  • Refrigeration and refrigerating machinery
Label
Meat refrigeration, S.J. James, C. James, (electronic resource)
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Contents
Preliminaries; Contents; 1 Microbiology of refrigerated meat; 2 Drip production in meat refrigeration; 3 Effect of refrigeration on texture of meat; 4 Colour changes in chilling freezing and storage of meat; 5 Influence of refrigeration on evaporative weight loss from meat; 6 Primary chilling of red meat; 7 Freezing of meat; 8 Thawing and tempering; 9 Transportation; 10 Chilled and frozen storage; 11 Chilled and frozen retail display; 12 Consumer handling; 13 Thermophysical properties of meat; 14 Temperature measurement; 15 Specifying designing and optimising refrigeration systems
Control code
ocm50266879
Dimensions
unknown
Extent
1 online resource (xi, 347 p.)
Form of item
online
Governing access note
Access available to Pitt-affiliated users through use of a networked computer with a Pitt IP address.
Isbn
9781855734425
Isbn Type
(electronic bk.)
Other physical details
ill
Specific material designation
remote
System control number
(EBZ)ebs203664e
Label
Meat refrigeration, S.J. James, C. James, (electronic resource)
Publication
Bibliography note
Includes bibliographical references and index
Contents
Preliminaries; Contents; 1 Microbiology of refrigerated meat; 2 Drip production in meat refrigeration; 3 Effect of refrigeration on texture of meat; 4 Colour changes in chilling freezing and storage of meat; 5 Influence of refrigeration on evaporative weight loss from meat; 6 Primary chilling of red meat; 7 Freezing of meat; 8 Thawing and tempering; 9 Transportation; 10 Chilled and frozen storage; 11 Chilled and frozen retail display; 12 Consumer handling; 13 Thermophysical properties of meat; 14 Temperature measurement; 15 Specifying designing and optimising refrigeration systems
Control code
ocm50266879
Dimensions
unknown
Extent
1 online resource (xi, 347 p.)
Form of item
online
Governing access note
Access available to Pitt-affiliated users through use of a networked computer with a Pitt IP address.
Isbn
9781855734425
Isbn Type
(electronic bk.)
Other physical details
ill
Specific material designation
remote
System control number
(EBZ)ebs203664e

Library Locations

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      Albany, Auckland, 0632, NZ
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