Meat Modernity and the Rise of the Slaughterhouse by Paula Young Lee

Meat  Modernity  And The Rise Of The Slaughterhouse
  • Author : Paula Young Lee
  • Publisher : UPNE
  • Release Date : 2008
  • Categories : History
  • ISBN : 1584656980
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Over the course of the nineteenth century, factory slaughterhouses replaced the hand-slaughter of livestock by individual butchers, who often performed this task in back rooms, letting blood run through streets. A wholly modern invention, the centralized municipal slaughterhouse was a political response to the public’s increasing lack of tolerance for “dirty” butchering practices, corresponding to changing norms of social hygiene and fear of meat-borne disease. The slaughterhouse, in Europe and the Americas, rationalized animal slaughter according to capitalist imperatives. What is lost and what is gained when meat becomes a commodity? What do the sites of animal slaughter reveal about our relationship to animals and nature? Essays by the best international scholars come together in this cutting-edge interdisciplinary volume to examine the cultural significance of the slaughterhouse and its impact on modernity. Contributors include: Dorothee Brantz, Kyri Claflin, Jared Day, Roger Horowitz, Lindgren Johnson, Ian MacLachlan, Christopher Otter, Dominic Pacyga, Richard Perren, Jeffrey Pilcher, and Sydney Watts.

Meat by James Peterson

Meat
  • Author : James Peterson
  • Publisher : Ten Speed Press
  • Release Date : 2012-05-30
  • Categories : Cooking
  • ISBN : 9781607744535
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Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking. Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb. Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, A

Microbiology of Meat and Poultry by A.R. Davies

Microbiology Of Meat And Poultry
  • Author : A.R. Davies
  • Publisher : Springer Science & Business Media
  • Release Date : 1998-08-31
  • Categories : Science
  • ISBN : 0751403989
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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.

Principles of Meat Science by Elton David Aberle

Principles Of Meat Science
  • Author : Elton David Aberle
  • Publisher : Kendall Hunt
  • Release Date : 2001
  • Categories : Technology & Engineering
  • ISBN : 0787247200
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Ingredients in Meat Products by Rodrigo Tarté

Ingredients In Meat Products
  • Author : Rodrigo Tarté
  • Publisher : Springer Science & Business Media
  • Release Date : 2009-02-21
  • Categories : Technology & Engineering
  • ISBN : 0387713271
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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.

Handbook of Meat Processing by Fidel Toldrá

Handbook Of Meat Processing
  • Author : Fidel Toldrá
  • Publisher : John Wiley & Sons
  • Release Date : 2010-01-21
  • Categories : Technology & Engineering
  • ISBN : 9780813820965
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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

Meat by

Meat
  • Author :
  • Publisher : Permanent Publications
  • Release Date :
  • Categories :
  • ISBN : 9781856230711
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Evaluation and Control of Meat Quality in Pigs by P.V. Tarrant

Evaluation And Control Of Meat Quality In Pigs
  • Author : P.V. Tarrant
  • Publisher : Springer Science & Business Media
  • Release Date : 1987-02-28
  • Categories : Pets
  • ISBN : 0898388546
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'This book is well organized and extremely informative ' The Cornell Veterinarian, Oct. 1987

HACCP in Meat Poultry and Fish Processing by A.M. Pearson

HACCP In Meat  Poultry And Fish Processing
  • Author : A.M. Pearson
  • Publisher : Springer Science & Business Media
  • Release Date : 1999-01-31
  • Categories : Science
  • ISBN : 0834213273
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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.

Lawrie s Meat Science Sixth Edition by R. A. Lawrie

Lawrie S Meat Science  Sixth Edition
  • Author : R. A. Lawrie
  • Publisher : Woodhead Publishing
  • Release Date : 1998-07
  • Categories : Science
  • ISBN : 1855733951
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Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.

Manual on Meat Inspection for Developing Countries by Drago Carl Herenda

Manual On Meat Inspection For Developing Countries
  • Author : Drago Carl Herenda
  • Publisher : Food & Agriculture Org.
  • Release Date : 1994
  • Categories : Technology & Engineering
  • ISBN : 9251033048
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Good Practices for the Meat Industry by Samuel Jutzi

Good Practices For The Meat Industry
  • Author : Samuel Jutzi
  • Publisher : Food & Agriculture Org.
  • Release Date : 2004
  • Categories : Business & Economics
  • ISBN : 9251051461
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Application of risk analysis principles to the meat sector; Good practices in primary production; Animal identification practices; Traceability; Transport of slaughter animals; Ante-mortem inspection; Preslaughter handling;, Stunning and slaughter methods; Post-mortem inspection; Hygiene, dressing and carcass handling; Establishments: design, facilities and equipment; Personal hygiene; Control system for processing operations: the hazard analysis and critical control point (HACCP) system; The role of governments and other regulatory athorities in meat in meat hygiene; Codex alimentarius Draft code of hygienic practice for meat.

The Meat Buyers Guide by NAMP North American Meat Processors Association

The Meat Buyers Guide
  • Author : NAMP North American Meat Processors Association
  • Publisher : John Wiley & Sons
  • Release Date : 2006-04-07
  • Categories : Cooking
  • ISBN : 9780471747215
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For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice industry with reliable guidelines for purchasing meat. The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry maintains the authoritative information professionals expect, and by including information from The Poultry Buyer's Guide in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of The Meat Buyer's Guide features: New uses for muscles in meat carcasses New trim, cut, and processing options More than 60 new photographs NORTH AMERICAN MEAT PROCESSORS ASSOCIATION is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and realiabity. Look for the NAMP symbol when deciding on a meat and food supplier. To find a NAMP Meat Specialist near you, visit www.namp.com CUSTOMIZE THE MEAT BUYER'S GUIDE! To purchase customized copies of The Meat Buyer's Guide featuring your company's logo, please call 201-748-7771 or email jamaral@wiley.com.

Meat Science and Applications by Y. H. Hui

Meat Science And Applications
  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2001-07-27
  • Categories : Technology & Engineering
  • ISBN : 0203908082
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Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical ex

Meat and Meat Products Technology Chemistry and Microbiology by A. Varnam

Meat And Meat Products  Technology  Chemistry And Microbiology
  • Author : A. Varnam
  • Publisher : Springer Science & Business Media
  • Release Date : 1995-12-31
  • Categories : Technology & Engineering
  • ISBN : 0412495600
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Provides integrated and up-to-date coverage of this important food group

Meat Eating and Human Evolution by Craig B. Stanford

Meat Eating And Human Evolution
  • Author : Craig B. Stanford
  • Publisher : Oxford University Press
  • Release Date : 2001-06-14
  • Categories : Social Science
  • ISBN : 0195351290
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When, why, and how early humans began to eat meat are three of the most fundamental unresolved questions in the study of human origins. Before 2.5 million years ago the presence and importance of meat in the hominid diet is unknown. After stone tools appear in the fossil record it seems clear that meat was eaten in increasing quantities, but whether it was obtained through hunting or scavenging remains a topic of intense debate. This book takes a novel and strongly interdisciplinary approach to the role of meat in the early hominid diet, inviting well-known researchers who study the human fossil record, modern hunter-gatherers, and nonhuman primates to contribute chapters to a volume that integrates these three perspectives. Stanford's research has been on the ecology of hunting by wild chimpanzees. Bunn is an archaeologist who has worked on both the fossil record and modern foraging people. This will be a reconsideration of the role of hunting, scavenging, and the uses of meat in light of recent data and modern evolutionary theory. There is currently no other book, nor has there ever been, that occupies the niche this book will create for itself.

Meat Science by P. D. Warriss

Meat Science
  • Author : P. D. Warriss
  • Publisher : CABI
  • Release Date : 2010
  • Categories : Technology & Engineering
  • ISBN : 9781845935931
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Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets. * New larger format in two colors throughout * Fully revised and updated including new coverage of genomics * Carefully selected references and titles for further reading

Meat Processing Meat Products Hand Book by

Meat Processing   Meat Products Hand Book
  • Author :
  • Publisher : Engineers India Research In
  • Release Date : 2007-01-01
  • Categories : Meat
  • ISBN : 9788186732656
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Preservation Of Meat, Fish & Eggs, Meat & Meat Products, Raw Materials, Nutritional Value Of Some Processed Meats, Curing, Smoking, Meat Cookery & Coo Ked Meat Products, Cooked Meat Product Recipes, Raw Materials, Sectioned And Formed Meat Formulations, Sausages, Fermented Meat Products, Sausage Formulations, Casings, Extenders, Low Fat Meat Products, The Canning Process, Canned Meat Formulations, Quality Aspects Of Poultry Meat & Its Products, Suppliers Of Plant And Machineries, Suppliers Of Raw Materials Etc.

Production and Processing of Healthy Meat Poultry and Fish Products by A.M. Pearson

Production And Processing Of Healthy Meat  Poultry And Fish Products
  • Author : A.M. Pearson
  • Publisher : Springer Science & Business Media
  • Release Date : 1997-07-31
  • Categories : Technology & Engineering
  • ISBN : 0751403903
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The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.

Advanced Technologies For Meat Processing by Leo M.L. Nollet

Advanced Technologies For Meat Processing
  • Author : Leo M.L. Nollet
  • Publisher : CRC Press
  • Release Date : 2006-03-21
  • Categories : Technology & Engineering
  • ISBN : 1420017314
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In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Featuring contributions from a panel of international experts, the book details technologies used in the meat processing chain. It describes important processing methodologies such as gene technology, automation, irradiation, hot boning, high pressure, vacuum-salting, enzymes, starters, and bacteriocins. The book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different new technologies such as decontamination, high pressure processing, and fat reduction. The book then examines functional meat compounds such as peptides and antioxidants and the processing of nitrate-free products and dry-cured meat products. It also discusses bacteriocins that fight against meat-borne pathogens and the latest developments in bacterial starters for improved flavor in fermented meats. It concludes with a discussion of packaging systems of the final products.