My Shopping Heaven UK : Processing Meat

Haccp In Meat, Poultry And Fish Processing

Presents information on the hazard analysis critical control point (HACCP) concept and gives examples of its implementation at various stages of food production and processing from the farm to the consumer. This book also examines the role of predictive microbiology in HACCP.

£125.24

HACCP in Meat, Poultry and Fish Processing by A.M. Pearson, T.R. Dutson

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Handbook Of Fermented Meat And Poultry

Describes the science and technology of processing fermented meat and poultry products. This book includes discussions of product quality, safety, and consumer acceptance.

£128.70

Handbook of Fermented Meat and Poultry by Fidel Toldra (Editor)

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Meat Biotechnology

Presents various developments in biotechnology and their applications in the meat processing chain. This book deals with the use of modern biotechnology applied to farm animals. It focuses on the biotechnological developments in starter cultures for better meat fermentation.

£75.59

Meat Biotechnology by Fidel Toldra (Editor)

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Safety Of Meat And Processed Meat

Covers the developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. This work deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products.

£89.10

Safety of Meat and Processed Meat by Fidel Toldra (Editor)

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Physico-Chemical Aspects Of Food Processing

Presents a study of the changes which occur in the components of food when they are subjected to processing. This book examines the fundamental changes from a scientific point of view. It includes chapters that concern: Dairy products; Cakes, baking, and bread making; Meat and fish; Fruits and vegetables; Preserves and jellies; and Chocolate.

£129.20

Physico-Chemical Aspects of Food Processing by S.T. Beckett

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Flavor Of Meat, Meat Products And Seafood

Looks at the developments in both meat and fish flavor. This work covers the research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. It also deals with species flavors, the effects of constituents and processing on flavor, and the analytical methods of assessing meat flavor.

£119.79

Flavor of Meat, Meat Products and Seafood by Fereidoon Shahidi

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Healthy Production And Processing Of Meat, Poultry And Fish Products

There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. This book examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products.

£141.07

Healthy Production and Processing of Meat, Poultry and Fish Products by A.M. Pearson (Editor), T.R. Dutson (Editor)

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Meat Trades Journal

£65.00

Meat Trades Journal is essential reading for all involved in the meat industry. It combines a fortnightly magazine Meat Trades Journal a monthly magazine MTJ Extra and a fantastic new website. Meat Trade Journal covers all aspects of the business from gate to plate and is the UK’s only ABC audited meat industry publication. It delivers the latest news business low-down analysis features market prices articles comment debate new product innovations and much much more to pan-industry audiences in both national and regional supply chain networks.MTJ Extra is for the retail butcher. It offers guidance on how to run a business well and profitably further readers’ craft knowledge and techniques and provides advice on expansion new product areas marketing and the nuts and bolts of legislation. Core readers include senior executives in meat processing companies meat buyers and category managers in all the leading supermarket groups in addition to catering butchers and forward thinking independent butchers striving to improve their profitability through new product innovation. The magazine is also received by a select band of foodservice professionals. The magazine also has comprehensive classified and recruitment sections for those seeking second-hand plant and equipment or a new job.Subscribers get a FREE COPY of the Meat Trades Journal Directory (worth £195). This directory is a comprehensive reference guide to products and services in the UK meat sector.

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Storey's Guide To Raising Ducks

£12.99

These guides give novice and experienced livestock farmers all they need to know to successfully keep and profit from animals. Each book includes information on selection, housing, behavior, space requirements, breeding and birthing techniques, feeding, health concerns, and remedies for illness. The books also cover the business of raising animals, such as processing meat, milk, eggs, and more. The authors were chosen not only for their expertise but also for their ability to explain the ins and outs of...

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Processed Meats

Reflecting the changes taking place in the meat processing industry, this book provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. It covers a range of topics, from the economics of processing to the industry's various trends and developments.

£98.01

Processed Meats by A.M. Pearson, T.A. Gillett

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