Handbook of Meat Product Technology - Hardcover

Über die Autorin bzw. den Autor

Michael Ranken is a Master of Food Control and Fellow of both the Institute of Meat and the Institute of Food Science and Technology.

He has worked in food manufacturing with companies such as Heinz, Schweppes and Buxted, then at the Leatherhead Food Research Association and more recently as a Consultant.

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This highly practical book is written as a day-to-day handbook for meat technologists, managers and all those concerned with making meat products. It will also be of value to students, research workers and others who need to know the methods used in commercial meat product manufacturing and the scientific principles behind them.

Clear descriptions of the underlying science are given, together with basic recipes and manufacturing processes for the complete range of commercial meat products. Issues of health and hygiene, food spoilage, food safety and legal requirements, are covered.

This is an essential handbook both for experienced professionals and for relative newcomers to the manufacturing industry, and a handy reference for anyone who may need to brush up on a particular topic.

* Highly practical - clear descriptions of the science behind meat product technology
* Authoritative and reliable - author with wide technical and research experience
* Comprehensive - all the information needed to produce sound, safe, legal and economic meat products