meat


No.ISBN : 9781603583251
Author : Simon Fairlie
Genre : Social Science
Publisher : Chelsea Green Publishing
Copyright Year : 2010-12-17
File Format : PDF, EPUB
File Download : 336

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DESCRIPTION : Meat: A Benign Extravagance is a groundbreaking exploration of the difficult environmental, ethical and health issues surrounding the human consumption of animals. Garnering huge praise in the UK, this is a book that answers the question: should we be farming animals, or not? Not a simple answer, but one that takes all views on meat eating into account. It lays out in detail the reasons why we must indeed decrease the amount of meat we eat, both for the planet and for ourselves, and yet explores how different forms of agriculture--including livestock--shape our landscape and culture. At the heart of this book, Simon Fairlie argues that society needs to re-orient itself back to the land, both physically and spiritually, and explains why an agriculture that can most readily achieve this is one that includes a measure of livestock farming. It is a well-researched look at agricultural and environmental theory from a fabulous writer and a farmer, and is sure to take off where other books on vegetarianism and veganism have fallen short in their global scope.


No.ISBN : 9780521111201
Author : Egbert J. Bakker
Genre : History
Publisher : Cambridge University Press
Copyright Year : 2013-04-18
File Format : PDF, EPUB
File Download : 191

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DESCRIPTION : A literary study of the Odyssey based on the central economic and symbolic importance of the eating of meat.


No.ISBN : 0387713271
Author : Rodrigo Tarté
Genre : Technology & Engineering
Publisher : Springer Science & Business Media
Copyright Year : 2009-02-21
File Format : PDF, EPUB
File Download : 419

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DESCRIPTION : There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.


No.ISBN : 0751403989
Author : A.R. Davies
Genre : Science
Publisher : Springer Science & Business Media
Copyright Year : 1998-08-31
File Format : PDF, EPUB
File Download : 346

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DESCRIPTION : This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.


No.ISBN : 9780813820965
Author : Fidel Toldrá
Genre : Technology & Engineering
Publisher : John Wiley & Sons
Copyright Year : 2010-01-21
File Format : PDF, EPUB
File Download : 632

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DESCRIPTION : This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldrá heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts. Part one, Technologies,begins with discussions on meat chemistry, biochemistry and qualityand then provides background information on main technologiesinvolved in the processing of meat, such as freezing, cooking,smoking, fermentation, emulsification, drying and curing. Alsoincluded are key chapters on packaging, spoilage prevention andplant cleaning and sanitation. Part two, Products, is focused on the description of themanufacture of the most important products, including cooked anddry-cured hams, cooked and fermented sausages, bacon, canned meat,paté, restructured meats and functional meat products. Eachchapter addresses raw materials, ingredients and additives,processing technology, main types of products, production data,particular characteristics and sensory aspects, and futuretrends. Part three, Controls, offers current approaches for the controlof the quality and safety of manufactured meat products, withcoverage including sensory evaluation; chemical and biologicalhazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists,meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributingauthors Addresses the state of the art of manufacturing the mostimportant meat products Special focus on approaches to control the safety and qualityof processed meats Extensive coverage of production technologies, sanitation,packaging and sensory evaluation


No.ISBN : 9781428319943
Author : Culinary Institute of America
Genre : Business & Economics
Publisher : Cengage Learning
Copyright Year : 2009-02-03
File Format : PDF, EPUB
File Download : 288

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DESCRIPTION : Kitchen Pro Series: Guide to Meat Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating meat cuts for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this user-friendly, full-color resource provides practical information on fabricating beef, pork, veal, lamb, game, and exotic meats. Helpful storage information, basic preparation methods for each cut, and recipes are included to give professional and home chefs everything they need to know to produce well-primed cuts of meat. For anyone who believes that butchery is a lost art, The Culinary Institute of America's Chef Thomas Schneller counters that notion by providing a close examination and explanation of the craft in this clear and concise book. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.


No.ISBN : 0898388546
Author : P.V. Tarrant
Genre : Pets
Publisher : Springer Science & Business Media
Copyright Year : 1987-02-28
File Format : PDF, EPUB
File Download : 498

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DESCRIPTION : 'This book is well organized and extremely informative ' The Cornell Veterinarian, Oct. 1987


No.ISBN : 0834213273
Author : A.M. Pearson
Genre : Science
Publisher : Springer Science & Business Media
Copyright Year : 1999-01-31
File Format : PDF, EPUB
File Download : 394

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DESCRIPTION : Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing. This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP principles to existing and future international agreements and regulations is explained. This book is essential reading for quality control personnel, production and processing managers in the food industry, and for government regulatory officials. It will also be of great interest to academic researchers studying the microbiology and quality of meat, poultry and fish products.


No.ISBN : 9783734783357
Author : Salim M. Ali
Genre : Science
Publisher : BoD – Books on Demand
Copyright Year : 2015-04-16
File Format : PDF, EPUB
File Download : 196

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DESCRIPTION : Meat consumption is keeping pace with the worldwide rise in the standard of living. Slowly but surely meat is becoming the staple food of the whole population of the world and agriculture is focusing more and more on food of animal origin. Forests and wild animals are gradually disappearing, while animal husbandry and fodder production are becoming the focus of agriculture. Nutritional diseases and environmental disasters will remain as the legacy of mankind if nothing is done to halt this in time.


No.ISBN : 9781134878819
Author : Nick Fiddes
Genre : Social Science
Publisher : Routledge
Copyright Year : 2004-01-14
File Format : PDF, EPUB
File Download : 272

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DESCRIPTION : This book is a broad-ranging and provocative study of the human passion for meat. It will intrigue anyone who has ever wondered why meat is important to us; why we eat some animals but not others; why vegetarianism is increasing; why we aren't cannibals; and how meat is associated with environmental destruction.