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Meat Binding: Emulsions and Batters
Meat Binding: Emulsions and Batters a chapter from the Meat Processing Technology Series published by the American Meat Science Association. The chapter gives an overview of the current understanding of the emulsion theory germane to communiuted meat; that is, batters. Emphasis is devoted to the functional roles that various muscle proteins and added ingredients play in the stabilization of the batters during thermal processing.
Print: $10.00
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Basic Meat Chemistry
Basic Meat Chemistry a chapter from the Meat Processing Technology Series published by the American Meat Science Association. The process by which a live animal is converted into a carcass from which meat cuts are fabricated is characterized by, and can have profound effects on, meat chemistry and ultimately meat quality. The objective of this chapter is to review the biology and chemistry of postmortem muscle (i.e., meat) to facilitate a fundamental understanding of this food product.
Print: $10.00
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Sausage Casings
Sausage Casings - a chapter from the Meat Processing Technology Series published by the American Meat Science Association. The discussion first centers on natural casings, or those encasements harvested from the abattoir. The discussion next moves to regenerated cellulose casings, encasements made from solubilized and regenerated wood pulp or
cotton cellulose, and from there to a discussion of regenerated collagen casings, or encasements made from collagen dough obtained from the
corium layer of select beef hides. Discussions of collagen co-extruded encasements as well as thermoplastic casings conclude this module.
Casing innovations and trends are addressed as well as food safety and compliance issues.
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Packaging for Processed Meats
Packaging for Processed Meats - a chapter from the Meat Processing Technology Series published by the American Meat Science Association. This module introduces the reader to the basics of manufacturing packaging films and how these films create packages for common retail processed meats.
Print: $10.00
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Manufacturing Processes: Hams
Manufacturing Proceses: Hams - a module in the Meat Processing Technology Series published by the American Meat Science Association. In this chapter, a number of raw material, ingredient, and processing issues that affect the characteristics of cured hams are reviewed.
Print: $10.00
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Low-Oxygen Packaging of Fresh Meat with Carbon Monoxide: Meat Quality, Microbiology, and Safety
This white paper summarizes the current science behind the use of carbon monoxide in a modified atmosphere packaging system for fresh meats.
Print: $7.00
Download: FREE
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Natural and Organic Cured Meat Products: Regulatory, Manufacturing, Marketing, Quality and Safety Issues
This White paper summarizes the current science behind "natural" and "organic" processed meat products and some of the technical challenges facing procesors who wish to enter this expanding market.
Print: $7.00
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