Michael D. Ranken0632053771, 9780632053773
Table of contents :
cover.jpg……Page 1
Front Matter……Page 2
References and Bibliography……Page 0
Preface……Page 4
Acknowledgements……Page 5
Table of Contents……Page 6
53773_01.pdf……Page 12
1.1.1.3 Steer, Bullock……Page 13
1.1.4.1 Chicken……Page 14
1.2.1 ‘Noble’ and ‘Less Noble’ Meats……Page 15
1.2.2 Reasons for Making Meat Products……Page 17
1.3.1.1 Post-Mortem Changes……Page 18
1.3.2 Mechanically Recovered Meat (MRM) or Mechanically Separated Meat (MSM)……Page 22
1.3.4 Fat……Page 23
1.3.4.1 Fatty Tissue Structure……Page 26
1.3.5.1 Amount……Page 29
1.3.5.2 Toughness……Page 30
1.3.6 Offals……Page 31
1.3.6.1 Properties……Page 32
2.1 Moisture Retention……Page 34
2.1.1.2 Fat……Page 35
2.1.2.2 Cooking Loss……Page 36
2.1.4.1 Added Water……Page 37
2.1.4.2 Salt……Page 38
2.1.5.1 Salt (Sodium Chloride)……Page 39
2.1.5.2 Other Inorganic Salts……Page 40
2.1.6 Penetration and Distribution of Water and Salts……Page 41
2.1.7 Effects of Fat on Moisture Retention……Page 42
2.2.1.1 Effect of Comminution……Page 43
2.2.1.2 Effect of Heating……Page 47
2.2.2.1 Pre-Formed Emulsions……Page 48
2.2.2.2 Meat ‘Emulsions’……Page 50
2.2.3 Fat in Pastes and Pâtés……Page 51
2.4 Meat Binding……Page 52
2.4.2.1 Massaging and Tumbling……Page 53
2.4.5 Similarities and Differences among Meats……Page 54
2.5 Binding Aids……Page 55
2.6 Processing Lean, Fat and Connective Tissue Together……Page 56
3.1.1 Pre-Slaughter……Page 58
3.2.1.2 Selective Microbiological Effects in Brines……Page 59
3.2.3 Nitrite……Page 60
3.2.3.1 Preservative Action……Page 61
3.2.3.2 Special Problems of Nitrite……Page 63
3.2.3.4 Nitrate……Page 65
3.2.6 Heat……Page 66
3.2.8 Storage Temperature……Page 67
4.2.1 Chemistry……Page 68
4.2.1.1 Structure of Myoglobin……Page 69
4.4 Colour of Fresh Meat……Page 70
4.4.1 Chemistry……Page 71
4.4.2.1 Pigment Concentration……Page 72
4.4.2.3 Microbiological Effects……Page 73
4.4.2.4 Temperature……Page 74
4.4.2.7 Reducing Agents……Page 75
4.4.2.8 Oxidising Agents……Page 76
4.5.2 Red or Pink Colours in Cooked Uncured Meat Products……Page 77
4.6.1 Chemistry……Page 78
4.6.2.2 Nitrate……Page 80
4.6.2.3 Reducing Agents……Page 81
4.6.2.7 pH……Page 83
4.7.1 Simulation of Uncured Meat Colour……Page 84
4.8.4 Alternatives to Nitrite for Formation of the Cured Colour……Page 85
4.9.4 Added Flavours……Page 86
5.1 Practical: The Main Things to Know……Page 88
5.2.2 Moisture and Mould Growth……Page 89
5.2.3 Unwanted Microbial Growth during Manufacturing Processes……Page 90
5.2.5.1 Preservatives……Page 91
5.2.5.2 Preservative Interactions……Page 92
5.2.5.4 Packaging Systems……Page 93
5.3 Food Poisoning……Page 95
5.4.1 For Fresh Meat and Fresh Meat Products……Page 96
5.4.3 Cooked Food……Page 98
6.2 Temperature Measurement……Page 99
6.3.2.1 Toughness in Relation to Time of Freezing……Page 101
6.3.2.3 Pastry……Page 102
6.3.3.1 Ice Formation – Mechanical and Chemical Effects……Page 103
6.3.3.3 Evaporation……Page 104
6.4.3.2 Fatty Tissue……Page 106
6.5.2 Freezers……Page 107
6.5.2.1 Design Capacity……Page 108
6.5.2.2 Types of Freezers……Page 109
6.6.1 Heat Transfer from a Warmer Source……Page 110
6.6.2 Generation of Heat within the Product……Page 111
6.6.3 Re-Freezing……Page 112
7.1.1 Primary Advantages……Page 113
7.2.1 Water Boils at 100°C (212°F)……Page 114
7.2.2 Protein Changes……Page 115
7.2.4 Changes above 100°C (212°F)……Page 116
7.2.5 Flavour Changes……Page 117
7.3.1 Source and Effectiveness of Heat……Page 118
7.3.2 Heating Conditions within the Product……Page 119
7.5.1 Heat Process Values……Page 120
7.5.3.2 Sterilisation in Flexible Pouches……Page 122
7.5.3.3 Corned Beef……Page 123
53773_08.pdf……Page 124
8.1.1 Dicing, etc…….Page 125
8.1.2.1 Impeller Flaker……Page 126
8.1.3.1 Rotary Bowl Chopper……Page 127
8.1.4 Mincing (Grinding)……Page 128
8.1.6 Mechanically Recovered Meat (MRM or MSM)……Page 129
8.2.1 Burgers, Meat Balls, Re-Formed Meat: Definitions……Page 130
8.2.2.1 Principles……Page 131
8.2.2.2 Meat Binding……Page 133
8.2.2.5 Colour……Page 134
8.2.3.2 Re-Forming Processes……Page 135
8.2.4.1 Definitions……Page 136
8.2.5.2 Practical Formulation and Processing……Page 137
8.2.5.3 Casings……Page 143
8.2.5.5 Bursting of Sausages……Page 145
8.2.5.7 Flavour……Page 146
8.2.5.8 Colour……Page 147
8.2.6.2 Brat Production……Page 148
8.2.8 Spreadable Meat Products……Page 149
8.2.8.2 Pâté, Terrine……Page 150
8.2.8.5 Problems in Spreadable Products……Page 151
8.2.9 Luncheon Meats, Meat Loaf, etc…….Page 153
9.1.1.3 Arterial Injection……Page 154
9.1.4 Massaging, Tumbling……Page 155
9.1.5 Smoking……Page 156
9.2.1.3 Ham……Page 157
9.2.1.7 Speck……Page 158
9.2.2 Wiltshire Process……Page 159
9.2.2.1 Modifications, Simplified and Rapid Curing Processes……Page 161
9.2.2.3 Packaging of Bacon……Page 162
9.2.3 Ham Production……Page 164
9.2.4 Composition of the Finished Products……Page 166
9.2.5 Tongues……Page 168
9.2.6 Luncheon Meats……Page 170
9.2.6.1 Technology……Page 171
9.2.7 Dried and Fermented Sausages……Page 172
9.2.8.3 Technology……Page 173
10.2 Injected Meats……Page 175
10.5 Coated and Breaded Products……Page 176
10.5.2.4 Frying……Page 177
10.6 Meat Pies……Page 178
10.6.1.3 Puff Pastry……Page 179
10.6.1.6 Re-Use of Scrap Paste……Page 181
10.6.2.2 Meat-with-Gravy Fillings for Hot-Eating Pies, Pasties, etc…….Page 182
10.6.3.2 Boiling out……Page 183
10.6.5 Staling……Page 184
10.6.8 Mould Growth……Page 185
10.7.1 General……Page 186
10.7.2.1 Problems……Page 187
10.7.3.1 Haggis……Page 188
10.7.4.1 Brawn, Bath Chaps……Page 189
10.7.4.4 Faggot or Savoury Duck……Page 190
10.7.5.1 Scotch Egg……Page 191
10.7.5.4 Sandwiches, Ready Meals, etc…….Page 192
11.1.1 Good Manufacturing Practice (GMP)……Page 194
11.1.2.2 Food Industry Codes of Practice……Page 196
11.2.2 Controls Exercised by Retail Customers……Page 197
11.3.1.2 In the UK……Page 198
11.4.1 Estimation of Meat Content……Page 200
11.4.3 Control via Water Content……Page 202
11.4.4 Identification of Meat Species……Page 203
References and Bibliography……Page 204
A……Page 206
B……Page 207
C……Page 211
D……Page 216
E……Page 217
F……Page 218
G……Page 220
H……Page 221
I……Page 223
L……Page 224
M……Page 225
N……Page 229
O……Page 230
P……Page 231
Q……Page 234
R……Page 235
S……Page 237
T……Page 241
V……Page 243
W……Page 244
Z……Page 245
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