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Download Advances in Meat Research: Volume 1 Electrical Stimulation eBook

by A.M. Pearson,T.R. Dutson

Download Advances in Meat Research: Volume 1 Electrical Stimulation eBook
ISBN:
0870554573
Author:
A.M. Pearson,T.R. Dutson
Category:
Engineering
Language:
English
Publisher:
Springer; 1 edition (September 30, 1985)
Pages:
325 pages
EPUB book:
1520 kb
FB2 book:
1775 kb
DJVU:
1464 kb
Other formats
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Rating:
4.6
Votes:
428


Volume 1 Electrical Stimulation. Authors: Pearson, . price for USA in USD (gross).

Volume 1 Electrical Stimulation.

We have chosen to devote Volume 1 to electrical stimulation in view of the widespread interest in its meat industry applications. Although the classical study by A. Harsham and Fred Deatherage was published in 1951, it was not accepted by the meat industry owing to a number of factors that are discussed in the text.

by Albert M. Pearson. See a Problem? We’d love your help.

The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space . by A. M. Pearson (Author), T. R. Dutson (Author).

The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman. ISBN-13: 978-1461358985.

Electrical stimulation -United States. Postmortem conditioning of meat. In Meat Science and Technology lnternarional Symposium Proceedings, (. CROSS, ed. pp. 91-100, National Live Stock and Meat Board, Chicago. Accelerated Processing of Meat 193-196. Dutson, ed. 45-72. Van Nostrand Reinhold/AVI, New York. TREATMENT EFFECTS ON TENDERNESS 287 FAPOHUNDA, . and OKUBANJO, A. 1987.

Volume 113, Issue 2. October 1989, p. 282. Edible Meat By-Products. London: Elsevier Applied Science. Price (hard covers) £5. 0.

M. Pearson, T. Dutson

M. Dutson. The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry.

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5. Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation by Liangli (Lucy) Yu and Shuo Wang. 6. Advances in Fungal Biotechnology for Industry, Agriculture, and Medicine by Jan S Tkacz and Lene Lange. If any more book needs to be added to the list of best books on Advance Food Microbiology Subject, please let us know. Sanfoundry Global Education & Learning Series – Best Reference Books! advertisement.

The Advances in Meat Research series has arisen from a perceived need for a comprehensive coverage of certain topics that are pertinent to meat and meat products. We, the editors, have made the decision to concentrate on a series of related topics that are deemed to be impor­ tant to an understanding of meat, both fresh and processed. It is our sincere hope that by focusing upon areas related to meat science that researchers who contribute to this volume can not only update those involved in academia and industry but also promulgate facts that may lead to solutions of meat industry problems and aid in improving the efficiency of various associated industrial processes. We have chosen to devote Volume 1 to electrical stimulation in view of the widespread interest in its meat industry applications. Although the classical study by A. Harsham and Fred Deatherage was published in 1951, it was not accepted by the meat industry owing to a number of factors that are discussed in the text. These investigators did, however, lay the groundwork for modern electrical stimulation of carcasses by their detailed studies on the effects of varying current, voltage, fre­ quency, wave forms, and time. The basic information provided by these workers saved a great amount of experimentation by those who subse­ quently "rediscovered" electrical stimulation.