MICROBIOLOGY HANDBOOK MEAT PRODUCTS

• Other Authors: Fernandes, Rhea (edited)
• Format: Book
• Language: English
• Published: Cambridge, UK Royal Society of Chemistry 2009
• Subjects: Meat > Quality; Meat > Microbiology; Meat > Preservation
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xiv, 257 pages illustrations 24 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 1905224664; 9781905224661

Animal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs. As it has a high water and protein content, and contains other water-soluble constituents, it makes a suitable medium for growth of microorganisms. The animal itself, environment, and processing condition all have a bearing on the diversity of microflora of these products. Being a highly perishable commodity, preservation plays a key role in extension of shelf life. The various preservation methods used, such as chilling, freezing, cooking, curing, drying and packaging, have lead to an increased choice of meat products available on the market. Microbiology Handbook Meat Products provides readers with an easy-to-use reference to microorganisms found in various categories of meat products, including chilled and frozen meats, cooked meats, dried meats, cured meats, fermented meats and eggs. This second edition brings the 1996 version up-to-date on current information with regard to initial microflora; sources of contamination; effects of processing on the survival and growth of microorganisms; spoilage; and hazards identified with the consumption of these products.