Improving the Safety of Fresh Meat

Improving the Safety of Fresh Meat
Author: J Sofos
Publisher: Elsevier
Total Pages: 809
Release: 2005-07-30
Genre: Technology & Engineering
ISBN: 1845691024

The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry. Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined. With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. Learn how to identify and control hazards at all stages in the supply chain An authoritative reference on reducing microbial and other hazards in raw and fresh red meat Understand the necessity for effective intervention at each production process

Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat
Author: Joseph Kerry
Publisher: Elsevier
Total Pages: 687
Release: 2009-01-22
Genre: Technology & Engineering
ISBN: 1845695437

Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included.With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. - Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging - Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity - Examines production and processing strategies to optimise meat quality, including the current state of development and future potential

Fresh Meat

Fresh Meat
Author: Jesse Armstrong and Sam Bain
Publisher: Penguin UK
Total Pages: 192
Release: 2012-10-11
Genre: Humor
ISBN: 0241963494

The ultimate companion to Fresh Meat, the award-winning Channel 4 comedy by Jesse Armstrong and Sam Bain What's the secret to JP's sexual prowess? How does Howard beat the buffet every time? What does Vod really think about drink, drugs and Salman Rushdie? And will Kingsley's diary spill his true feelings for Josie? (hopefully not as stomach-churning as Oregon's sext messages with Professor Shales...) Edited by Oregon, and with contributions from all of the housemates, this is a real guide to student life - the one the preachy brochures and prospectuses don't tell you about. From moving into a student house to fresher's week, from choosing courses to choosing friends, the book records every detail - hilarious, sordid, poignant and triumphant - as the young ones stumble through university life. A scrap book of diary entries, manifestos, diagrams and guidelines it includes: JP's weekly shopping list and first Hollywood screenplay, Josie's student recipes for 'Munge' (and 'Chunge'), Vod's literary criticism and hangover cure, Howard's James Bond fan-fiction, Oregon's literary erotica and Kinglsey's band reviews and critique of the Ultimate Frisbee Society. 'A worthy successor to The Inbetweeners ... the best programme about students since The Young Ones' Daily Telegraph on FRESH MEAT 'I never thought I'd enjoy reliving the abject horror of my student days quite as much as I have' Guardian on Fresh Meat 'This book's main purpose is to encourage having a laugh, but, like the best laughs, it is based on facts that ring true' Evening Standard Jesse Armstrong and Sam Bain are British comedy writers, who met whilst studying at Manchester University. They have collaborated on acclaimed television comedy shows such as Smack the Pony, Peep Show and That Mitchell and Webb Look, and the films Magicians and Four Lions. Jesse Armstrong also co-wrote the BAFTA winning The Thick of It and In the Loop. Fresh Meat won Best New Comedy at the British Comedy Awards in 2011.

Improving the Safety of Fresh Meat

Improving the Safety of Fresh Meat
Author: John N. Sofos
Publisher: CRC Press
Total Pages: 818
Release: 2005-08-12
Genre: Technology & Engineering
ISBN: 9780849334276

The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the Safety of Fresh Meat reviews this research and its implications for the meat industry. Part I discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens and on chemical and other contaminants. A number of chapters also discuss ways of controlling such hazards in the farm environment. Part II of the book reviews the identification and control of hazards during and after slaughter. There are chapters on both contamination risks and how they can best be managed. The book also discusses the range of decontamination techniques available to meat processors as well as such areas as packaging and storage. With its distinguished editor and international team of contributors, Improving the Safety of Fresh Meat will be a standard reference for the meat industry.

Raw Deal

Raw Deal
Author: Chloe Sorvino
Publisher: Simon and Schuster
Total Pages: 352
Release: 2022-12-06
Genre: Business & Economics
ISBN: 1982172045

"A shocking and engrossing exposé of the US meat industry, the devastating failures of the country's food system, and the growing disappointment of alternative meat producers claiming to revolutionize the future of food by the head of Forbes's Food, Drink, and Agriculture division, Chloe Sorvino"--

Supernatural: Fresh Meat

Supernatural: Fresh Meat
Author: Alice Henderson
Publisher: National Geographic Books
Total Pages: 0
Release: 2013-02-19
Genre: Fiction
ISBN: 1781161127

A rash of strange deaths in the Tahoe National Forest bring Sam, Dean and Bobby to the Sierra Nevada mountains to hunt a monster with a taste for human flesh. Soon walking corpses, bodies with missing organs, and attacks by a mysterious flying creature lead the trio to a cunning and deadly foe which can assume a human form and will do anything to survive. When a blizzard strikes the area, and not knowing who they can trust, they must battle not only the monster, but also the elements to survive. A Supernatural novel that reveals a previously unseen adventure for the Winchester brothers, from the hit TV series!

Code of Federal Regulations

Code of Federal Regulations
Author:
Publisher:
Total Pages: 482
Release: 1959
Genre: Administrative law
ISBN:

Special edition of the Federal Register, containing a codification of documents of general applicability and future effect ... with ancillaries.

Lawrie's Meat Science, Sixth Edition

Lawrie's Meat Science, Sixth Edition
Author: Ralston Andrew Lawrie
Publisher: Woodhead Publishing
Total Pages: 356
Release: 1998-07
Genre: Business & Economics
ISBN: 9781855733954

Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.