Improving the Safety of Fresh Meat

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Improving the Safety of Fresh Meat by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781845691028
Publisher: Elsevier Science Publication: July 30, 2005
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781845691028
Publisher: Elsevier Science
Publication: July 30, 2005
Imprint: Woodhead Publishing
Language: English

The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry.

Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.

With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry.

  • Learn how to identify and control hazards at all stages in the supply chain
  • An authoritative reference on reducing microbial and other hazards in raw and fresh red meat
  • Understand the necessity for effective intervention at each production process
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry.

Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.

With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry.

More books from Elsevier Science

Cover of the book Molecular Biology of Protein Folding, Part A by
Cover of the book Dictionary of Information Science and Technology by
Cover of the book Physical Properties of Textile Fibres by
Cover of the book Selected Topics from Neurochemistry by
Cover of the book Corrosion Under Insulation (CUI) Guidelines by
Cover of the book Eleventh Hour CISSP by
Cover of the book Biology of T Cells - Part B by
Cover of the book Rechargeable Lithium Batteries by
Cover of the book Management of Periprosthetic Joint Infections (PJIs) by
Cover of the book Progress in Hodgkin's Disease by
Cover of the book Theory of Colloid and Interfacial Electric Phenomena by
Cover of the book Quantum Electrodynamics by
Cover of the book Progress in Optics by
Cover of the book Progress in Nuclear Physics by
Cover of the book Epigenetic Principles of Evolution by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy