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2K views375 pages

Processed Meat

SJhrqEuJoRIC

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Aashu984
Copyright
© © All Rights Reserved
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THIRD EDITION A.M. PEARSON & T.A. GILLETT AN ASPEN PUBLICATION PROCESSED MEATS THIRD EDITION A. M. PEARSON Department of Animal Sciences, Oregon State University, Corvallis, Oregon T. A. GILLETT Consultant, Stillwater, Minnesota A Chapman & Hall Food Science Book &§ An Aspen Publication® Aspen Publishers, Inc. Gaithersburg, Maryland 1999 The author has made every effort to ensure the accuracy ofthe information hereis. However, appropriate information sources should be consulted, especially for new or unfamiliar procedures. It is the responsibility ‘of every practitioner to evaluate the approptiatcoess of « particular opinion i in the context of actual linical situations and with due considerations to new developments. The author, editor, and the publisher cannot be held responsible for any typographical or other enor found inthis book. ‘Aspen Publishers, Inc. is not affiliated with the American Society of Parenter and Eateral Nutrition. Libeary of Congress Cataloging-in-Publication Data Pearson, A. M. (Albert Marchast) Processed Meats / A. M. Pearson and. A. Gilet. ~ 3rd Ed. p. em.—(Food science texts series) Originally published : New York : Chapman & Hall, 1996. cludes bibliographical references and index. ‘(Formerty published by Chapman & Hall, ISBN 0-412-06441-3) ISBN 0-8342-1304-4 (alk-paper) 1. Packing-houses. 2 Packing-house products. 1. Gillet, Tedford, A. T.T. Title TSI9PH 1996 (664°9—e20 96-19038 cr Copyright © 1996, 1999 by Aspen Publishers, Inc. All rights reserved. ‘Aspen Publishers, Inc, grants permission for photocopying for limited personal or internal use, This ‘consent does not extend to other kinds of copying, such as copying for gener! distribution, for advertising ox promotional purposes, for steating new collective works, or for resale. Foc information, address Aspen Pullishers, Ine, Permissions Departrcat, ‘200 Orchant Ridge Drive, Suite 200, Gaithersburg, Maryland 20878, Orders: (800) 638-8437 ‘Customer Service: (800) 234-1660 ‘About Aspen Publishers - For more than 15 years, Aspen hasten leading professional pullisher ia 4 variety of disciplines. Aspen's vast information resources are available in both priat and electronic formats. Weare committed to providing the highest quality information available inthe most apprepsi- ate foot for ou customer. Vist Aspen's Internet ste for more information resources, directories, articles, and 4 searchable version of Aspen's full catalog, including the most recent publications http://www aspeapabitshers.cona ‘Aspen Publishers, Ine. + The halleack of quality in publishing Member of tbe worldwide Wolters Kiuwer goup Library of Congress Catalog Card Number: 96-19038, ISBN: 68342-13044 Printed in the United States of America 2345 Contents Preface xi 1 Introduction to Meat Processing History Purposes of Meat Processing Importance of Meat Industry Per Capita Consumption of Meat, Poultry, and Fish Importance of the Meat Processing Industry Economic Impact of Meatpacking and Meat Processing 1 ‘Changes in Consumer Expenditures in Grocery Stores, 1 Raw Materials 0a ES uuueee Types of Products 13 ‘Trends in Production 21 Future of Meat Processing a1 Bibliography 2 2 Composition and Nutritive Value of Raw Materials and Processed Meats 23 Nutrition 23 Demand for Health and Nutrition == ‘Composition and Nuuitive Value of Meat 24 Ingredients Utilized in Meat Curing 53 ‘Cured Meat Color 64 Curing Methods 69 Bibliography 7 4 Smoking ” Purposes of Smoking 7 Composition of Smoke 81 Action of Smoke on Nutritive Value __86 viii CONTENTS: Production of Smoke 86 he Nature ofSmoke BT Deposition of Smoke on Meats 88 Methods of Smoking ‘Types of Fuel 91 Cooking During Smoking Bibliography TS 5 Meat Cookery and Cooked Meat Products 105 Action of Cooking 105 Methods of Cooking rary Cooked Meat ProductRecpes TB Bibliography T24 6 RawMaterils Sausage and Canned Meats Smoked Meats TB Storage of Raw Materis Certified Pork Undesirable Conditions TB Quality Specifications 142 Bibliography 142 7 Sectioned and Formed Meat Products: 144 Characteristics and Importance 144 Advantages and Disadvantages 145 Principles Involved in Production of Sectioned and Formed Meats 146 Equipment 150 Additives 155 Selection of Raw Materials 156 ‘Types of Products 157 Sectioned and Formed Meat Formulations 158 Bibliography 8 Least Cost Formulation and Preblending of Sausage 180 Preblending. 181 Least Cost Formulation 185 ‘Summary 203 Bibliography 208 9 Sausages 210 ‘Consumer Acceptance 210 Classification 212 Steps in Processing 216 Some Sausage Products 226 CONTENTS ix Fermented Meat Products 227 Other Materials 240 Bibliography 241 10 Sausage Formulations 242 Ground Sausages 242 Semidry or Summer Sausages 250 Dry Sausages 256 Emulsion-Type Sausages 260 Specialty Items 275 Miscellaneous Sausages 284 Summary 289 Bibliography 290 11 Casings, Extenders, and Additives 291 Casings 291 Giips and Thread Closures 296 Spices and Condiments 298 Additives 298 Binders and Extenders 302 Other Additives 308 Bibliography 310 12 Herbs, Spices, and Condiments su Introduction ail The History of Spices 311 Classification of Spices 314 Use of Spices in Processed Meats 317 American Spice Trade Association (ASTA) Quality Assurance 324 Bibliography 331 13° Cured and/or Smoked Meats 333 Hams 334 Bacon 347 Smoked Pork Loin 349 Picnic 350 Shoulder Butt 350 Corned Beef 350 ‘Smoked Fresh Meat 351 Dried Beef 351 Smoked and Cured Lamb 352 ‘Smoked Tongue 352 Pickled Pigs Feet 353 Bibliography 353, x CONTENTS 14 Reduced and Low Fat Meat Products 355 Effects of Reducing Fat 355 ‘Synthetic Fat Replacers 358 Fat Mimics 359 Hydrocolloids 359 Oat Bran and Oat Fiber 364 Animal Proteins 364 365 366 370 372 374 Retorts 380 Pasteurized Canned Products 384 Closing 385 Pasteurizing Cook 386 Cooling 386 Storage and Shelf Life 387 Aseptic Canning 16 Canned Meat Formulations 390 Corned Beef Hash 390 Beef Stew 393 Chili Con Carne 395, Vienna Sausages 397 Meat Balls with Gravy 399 Sliced Dried Beef 402 Luncheon Meat 404 Potted Meat 406 Canned Hams—Pasteurized and Sterile 408 Plastic Package Hams ag 17 Restructured Meat Products 414 Procedures 414 Raw Materials 418 Restructured Meat Formulations 425 Bibliography 436 Index aa You have either reached a page that is unavailable for viewing or reached your viewing limit for this book. PROCESSED MEATS aa You have either reached a page that is unavailable for viewing or reached your viewing limit for this book. aa You have either reached a page that is unavailable for viewing or reached your viewing limit for this book. aa You have either reached a page that is unavailable for viewing or reached your viewing limit for this book. 4 INTRODUCTION TO MEAT PROCESSING TABLE 1.2. Total Sales, Type of Operation, and Kind of Meat Handled by Top 20 Meat Companies in 1990 in Rank Order Company & Rank ~ Con Agra, inc. . IBP, Inc. . Excell Corp. . Tyson Foods, inc. ». Sara Lee Corp. . Geo. A. Hormel & Co. . Oscar Mayer Foods Corp. . John Morrell & Co. |. International Multifoods . Perdue Farms, Inc. .. Idle Wild Foods, Inc. }. Gold Kist, Inc. . Doskoail Cos., Inc. >. Smithfield Foods, inc. Hyplains Beef Co., Inc ”. American Foods Group }. FDL Foods, Inc. Pilgrims Pride Corp. ). Farmland Foods, inc. Totals (Y/N) . Beet America Operating Co. Total Sales Slaught- Pr erer {(rilions} $12,500 10,185, 5,500 3,825 $84,510 KKK KK KK KK 2442 4<<<<< roces- pez

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