Rating: 1 out of 5 stars
1/5
Unavailable
Unavailable
Unavailable
Ebook662 pages20 hours
Improving the Safety of Fresh Meat
Rating: 0 out of 5 stars
()
Currently unavailable
Currently unavailable
About this ebook
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.
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
Unavailable
Related to Improving the Safety of Fresh Meat
Titles in the series (27)
Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 1: Ingredients Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 5: Secondary Processing in Biscuit Manufacturing Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 3: Biscuit Dough Piece Forming Rating: 2 out of 5 stars2/5Lockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 2: Biscuit Doughs Rating: 0 out of 5 stars0 ratingsSausage Manufacture: Principles and Practice Rating: 0 out of 5 stars0 ratingsPhysical Properties of Foods and Food Processing Systems Rating: 2 out of 5 stars2/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits Rating: 0 out of 5 stars0 ratingsBenders’ Dictionary of Nutrition and Food Technology Rating: 5 out of 5 stars5/5Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 6: Biscuit Packaging and Storage Rating: 5 out of 5 stars5/5Food Product Development: Maximising Success Rating: 0 out of 5 stars0 ratingsSwainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector Rating: 0 out of 5 stars0 ratingsSensory Panel Management: A Practical Handbook for Recruitment, Training and Performance Rating: 4 out of 5 stars4/5Lockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 3 out of 5 stars3/5Food Protection and Security: Preventing and Mitigating Contamination during Food Processing and Production Rating: 0 out of 5 stars0 ratingsIntegrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction Rating: 0 out of 5 stars0 ratingsLawrie’s Meat Science Rating: 0 out of 5 stars0 ratingsSteamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Advances in Poultry Welfare Rating: 0 out of 5 stars0 ratingsDiscrimination Testing in Sensory Science: A Practical Handbook Rating: 3 out of 5 stars3/5Advances in Cattle Welfare Rating: 0 out of 5 stars0 ratingsFunctional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health Rating: 0 out of 5 stars0 ratingsAgricultural Nanobiotechnology: Biogenic Nanoparticles, Nanofertilizers and Nanoscale Biocontrol Agents Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratings
Related ebooks
Lawrie’s Meat Science Rating: 0 out of 5 stars0 ratingsOats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsGuide to Foodborne Pathogens Rating: 0 out of 5 stars0 ratingsDairy Microbiology Handbook: The Microbiology of Milk and Milk Products Rating: 0 out of 5 stars0 ratingsFood Control and Biosecurity Rating: 0 out of 5 stars0 ratingsControl of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods Rating: 0 out of 5 stars0 ratingsISO 22004 2014 A Complete Guide Rating: 0 out of 5 stars0 ratingsGracey's Meat Hygiene Rating: 0 out of 5 stars0 ratingsEmerging Dairy Processing Technologies: Opportunities for the Dairy Industry Rating: 0 out of 5 stars0 ratingsValidation A Complete Guide - 2020 Edition Rating: 0 out of 5 stars0 ratingsGlobal Cheesemaking Technology: Cheese Quality and Characteristics Rating: 0 out of 5 stars0 ratingsWheat and Wheat Quality in Australia Rating: 0 out of 5 stars0 ratingsHandbook of Drying for Dairy Products Rating: 0 out of 5 stars0 ratingsFood Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation Rating: 0 out of 5 stars0 ratingsButchers', Packers' and Sausage Makers' Red Book Rating: 0 out of 5 stars0 ratingsProducing Safe Eggs: Microbial Ecology of Salmonella Rating: 0 out of 5 stars0 ratingsMake Jerky & Sausage at Home Rating: 0 out of 5 stars0 ratingsPotato Diseases Rating: 0 out of 5 stars0 ratingsHypobaric Storage in Food Industry: Advances in Application and Theory Rating: 0 out of 5 stars0 ratingsFeedlotting Lambs: A Producer's Guide Rating: 0 out of 5 stars0 ratingsMilking Machines: A Comprehensive Guide for Farmers, Herdsmen and Students Rating: 0 out of 5 stars0 ratingsMicrowave and Radio Frequency Heating in Food and Beverages Rating: 0 out of 5 stars0 ratingsCooking with Love Rating: 0 out of 5 stars0 ratingsEmerging Technologies in Meat Processing: Production, Processing and Technology Rating: 0 out of 5 stars0 ratingsAntimicrobial Resistance and Food Safety: Methods and Techniques Rating: 0 out of 5 stars0 ratingsWheat - An Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects Rating: 0 out of 5 stars0 ratingsStatistical Process Control for the Food Industry: A Guide for Practitioners and Managers Rating: 0 out of 5 stars0 ratingsSustainable Production Technology in Food Rating: 0 out of 5 stars0 ratings
Food Science For You
Starter Guide for Food Truck Business: Food Truck Business and Restaurants, #1 Rating: 5 out of 5 stars5/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsMeathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5The Craft and Science of Coffee Rating: 5 out of 5 stars5/5Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratingsThe Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsBread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Ultraviolet LED Technology for Food Applications: From Farms to Kitchens Rating: 0 out of 5 stars0 ratingsKitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsBaked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Survival 101: Food Storage A Step by Step Beginners Guide on Preserving Food and What to Stockpile While Under Quarantine Rating: 0 out of 5 stars0 ratingsPresent Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsNovel Thermal and Non-Thermal Technologies for Fluid Foods Rating: 0 out of 5 stars0 ratingsThe Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5The Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5Canning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5An Overview of FDA Regulated Products: From Drugs and Cosmetics to Food and Tobacco Rating: 5 out of 5 stars5/5Fundamentals of Food Processing and Technology Rating: 0 out of 5 stars0 ratingsTasty: The Art and Science of What We Eat Rating: 4 out of 5 stars4/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratings
Related podcast episodes
How to keep up with nutrition research 0% found this document useful46: From Lab to Table: The Science Behind Cultivated Meat w/ Petra Hanga - Part 2 0% found this document useful234. Are the Blue Zones BS or Not? 0% found this document usefulHow fermented foods benefit your health 0% found this document usefulBruce Friedrich On The Meatless Meat Moonshot 0% found this document usefulPeter Attia, MD On Becoming a Centenarian Decathlete, Metabolic Health & All Things Zone 2 0% found this document usefulResearch Review of FASHION UK from PEDro: Research Review of FASHION UK from PEDro 0% found this document useful62 #worldorganicnews 2017 05 01: National Organic Standards Board, Soil, Soil Carbon! 0% found this document useful#185 Hotcakes: Updates on CAP, Asthma & Red Meat!: Spookycakes with Cranberry Sauce, Thanksgiv-o-ween 2019 0% found this document useful
Related articles
How an Upcoming USDA Rule Would Jeopardize the Safety of Poultry Workers Union of Concerned ScientistsArticle
How an Upcoming USDA Rule Would Jeopardize the Safety of Poultry Workers
Sep 9, 2020
4 min readWhat You Need To Know Before Getting Started With Cattle Production Farmer's WeeklyArticle
What You Need To Know Before Getting Started With Cattle Production
Feb 4, 2022
8 min readControlling Biting Flies Farmer's WeeklyArticle
Controlling Biting Flies
May 7, 2021
2 min readSummer Success For The Flock GRIT Country Skills SeriesArticle
Summer Success For The Flock
Feb 8, 2019
6 min readFirst-aid Basics For Small Scale Poultry Farmers Farmer's WeeklyArticle
First-aid Basics For Small Scale Poultry Farmers
May 20, 2022
4 min readWelcome to the Biological Age Rotman ManagementArticle
Welcome to the Biological Age
May 1, 2022
9 min readOpinion: Bringing Order To The ‘Wild Frontier’ Of Microbiome Medicine STATArticle
Opinion: Bringing Order To The ‘Wild Frontier’ Of Microbiome Medicine
Oct 2, 2018
When it comes to #microbiome medicine, @US_FDA and @NIH need to create a solid, science-based regulatory framework to help realize the promise of living drugs.
4 min readCleaning Our Hands Of Dirty Factory Farming: The Future Of Meat Production Is Almost Here AQ: Australian QuarterlyArticle
Cleaning Our Hands Of Dirty Factory Farming: The Future Of Meat Production Is Almost Here
Sep 30, 2018
ARTICLE BY: BIANCA LE Nowadays, you’ll be hard-pressed to find a trendy cafe or restaurant that offers mushroom risotto as its sole vegan option. Veganism appeals to a generation of health and ethically conscious millennials, particularly in an era w
8 min readBiosensor Warns About Salmonella Before Food Hits Stores FuturityArticle
Biosensor Warns About Salmonella Before Food Hits Stores
Aug 14, 2019
1 min readSoil to Sanctuary MOTHER EARTH NEWSArticle
Soil to Sanctuary
Nov 8, 2019
2 min readQ&A Rotman ManagementArticle
Q&A
May 1, 2022
With respect to climate change, our diet is a major offender. Describe the current situation and your company’s response to it. First, our food system contributes to climate change, and it constitutes a whopping 34 per cent of all human-caused emissi
4 min readEditorial: It's Animal Tissue Grown In A Vat. But Is It Meat? Los Angeles TimesArticle
Editorial: It's Animal Tissue Grown In A Vat. But Is It Meat?
Jul 24, 2018
What do you call a hamburger made from meat that was grown in a giant vat, rather than from the ground-up flesh of dead cattle? Is it "meat," "cultured meat" or something else entirely? That sounds like the setup to a joke. But it's an honest-to-good
3 min readAdam Henson BBC Countryfile MagazineArticle
Adam Henson
Sep 23, 2021
Buying the Sunday joint isn’t as easy as it once was. Gone are the days when we left it to the butcher to choose a leg of lamb or a piece of topside to feed the family. Today, we have lots to consider at the meat counter. Do we want organic or free-r
2 min readLab-grown Meat And Insect Protein Farmer's WeeklyArticle
Lab-grown Meat And Insect Protein
Jul 14, 2023
I recently received a media release in which it was claimed that the World Farmers' Organisation (WFO), which represents more than 1,2 billion farmers across the globe, has taken a “resolute stand against adopting lab-grown food as an alternative to
2 min readLab Grown Meat Women's Health AustraliaArticle
Lab Grown Meat
Mar 6, 2022
6 min readSecuring The Future Shooting GazetteArticle
Securing The Future
Jun 25, 2020
7 min readSpray-on Coating Could Replace Plastic Wrap FuturityArticle
Spray-on Coating Could Replace Plastic Wrap
Jun 21, 2022
2 min readFarmers Have A Beef With Plant- Or Lab-grown ‘Meat.’ Should You Care? The Christian Science MonitorArticle
Farmers Have A Beef With Plant- Or Lab-grown ‘Meat.’ Should You Care?
Jan 18, 2019
4 min readIngenious: Jack Gilbert NautilusArticle
Ingenious: Jack Gilbert
Jul 13, 2017
When I ask Jack Gilbert about the future of medicine, he tells me what he recommends to his graduate students before they head into surgery, “When you go to cut someone open, you don’t just have one patient on the gurney. You have 40 trillion patient
9 min readNew Studies on Red and Processed Meat Are a Big, Fat Nothingburger Union of Concerned ScientistsArticle
New Studies on Red and Processed Meat Are a Big, Fat Nothingburger
Oct 2, 2019
5 min readMeat Made From Cells, Not Livestock, Is Here. But Will It Ever Replace Traditional Meat? The IndependentArticle
Meat Made From Cells, Not Livestock, Is Here. But Will It Ever Replace Traditional Meat?
Nov 16, 2023
6 min readCash Boost Farms and Farm MachineryArticle
Cash Boost
Oct 6, 2021
3 min readOpinion: Synthetic Control Arms Can Save Time And Money In Clinical Trials STATArticle
Opinion: Synthetic Control Arms Can Save Time And Money In Clinical Trials
Feb 5, 2019
Synthetic control arms aren't the solution to all of the challenges facing randomized trials, but they represent a great way for drug development companies to start using real-world evidence.
4 min readCurrent Affairs Horse & HoundArticle
Current Affairs
Jan 25, 2024
5 min readContributing To The Development And Dissemination Of Advanced Medical Care Newsweek InternationalArticle
Contributing To The Development And Dissemination Of Advanced Medical Care
Jul 9, 2021
ZACROS’ 107-year history is one of challenge. We have been striving to meet the superior quality requirements of the healthcare field, one of our core businesses. In 1988, we became one of the first companies in the world to receive approval from the
2 min readParasite-control Pioneer EquusArticle
Parasite-control Pioneer
Apr 3, 2023
8 min readBig Plans For Onderstepoort Farmer's WeeklyArticle
Big Plans For Onderstepoort
Feb 10, 2020
The position of CEO of Onderstepoort Biological Products (OBP) was vacant for over two years until your appointment in March 2019. Why did you decide to take the job? Onderstepoort is like home to me. It’s the place where I started my career and I’m
4 min readThe Science Of The Sausage Sizzle Cosmos MagazineArticle
The Science Of The Sausage Sizzle
Jun 12, 2022
5 min readLab Grown Meat BBC Science Focus MagazineArticle
Lab Grown Meat
May 11, 2022
8 min readI Scream, You Scream, We All Scream For ... Lab-Grown Animal Proteins! NPRArticle
I Scream, You Scream, We All Scream For ... Lab-Grown Animal Proteins!
Aug 2, 2019
3 min read
Reviews for Improving the Safety of Fresh Meat
Rating: 0 out of 5 stars
0 ratings
0 ratings0 reviews