Meat Refrigeration [Hardcover]

S.J. James (Author), C. James (Author)

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Hardcover	CDN $245.10	--	--
Hardcover, May 6 2002	CDN $290.75	--	--
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Product Details

Hardcover: 320 pages
Publisher: CRC Press; 1 edition (May 6 2002)
Language: English
ISBN-10: 0849315387
ISBN-13: 978-0849315381
Product Dimensions: 2.4 x 1.5 x 0.2 cm
Shipping Weight: 658 g
Amazon Bestsellers Rank: #1,293,443 in Books (See Top 100 in Books)

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Product Description

Book Description

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 Research Centre (FRPERC), Meat Refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practices in using it to maximize meat quality for the consumer.

Topics include microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss, and the effect of refrigeration on color and texture. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display, and consumer handling. In addition, the book looks at aspects of process control, including chapters on such issues as temperature measurement, and the design and optimal use of refrigeration systems.

About the Author

Dr John Kerry and Dr Joseph Kerry both teach at University College, Cork. Professor David Ledward is Head of the Food Molecular Sciences Group in the School of Food Biosciences at The University of Reading. --This text refers to an alternate Hardcover edition.

Inside This Book (Learn More)

First Sentence
There are many pertinent texts on the microbiology of meats. Read the first page

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Concordance

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Amazon.com: 2.0 out of 5 stars (1 customer review)

1 of 16 people found the following review helpful

2.0 out of 5 stars I Don't Work In Meat So I Found It Pointless!!, Sep 20 2004

By David A. Dein "passafist" - Published on Amazon.com

Since I don't work in Meat this book is obviously not worth the money. While I enjoy eating meat quality control on meat is not that important to me. But I also think cows being slaughterd is funny and really tasty. To quote shakespeare, "To Be Or Not To Be..." Now don't I sound smart.

› Go to Amazon.com to see the review 2.0 out of 5 stars