راهنمای گوشت و فرآورده‌های گوشتی ۲۰۱۲
Handbook of Meat and Meat Processing 2012

1. Front Cover

2. Contents

3. Preface

4. Editor

5. Contributors

6. Chapter 1: Meat Industries: Characteristics and Manufacturing Processes

7. Chapter 2: Muscle Biology

8. Chapter 3: Meat Composition

9. Chapter 4: Postmortem Muscle Chemistry

10. Chapter 5: Meat Color

11. Chapter 6: Flavors and Flavor Generation of Meat Products

12. Chapter 7: Analytical Methods for Meat and Meat Products

13. Chapter 8: Recent Advances in Meat Quality Assessment

14. Chapter 9: Beef Texture and Juiciness

15. Chapter 10: Sensory Evaluation of Muscle Foods

16. Chapter 11: Meat and Functional Foods

17. Chapter 12: Meat Species Identification

18. Chapter 13: Sources and Control of Microbial Contamination on Red Meat

19. Chapter 14: Application of Proteomics to Understand Meat Quality

20. Chapter 15: Antemortem Handling

21. Chapter 16: Postmortem Handling

22. Chapter 17: Electrical Stimulation in Meat Processing

23. Chapter 18: Carcass Evaluation

24. Chapter 19: Chilling and Freezing Meat

25. Chapter 20: Irradiation of Meat

26. Chapter 21: Slaughtering Operations and Equipment

27. Chapter 22: A Review of Kosher Laws with an Emphasis on Meat and Meat Products

28. Chapter 23: Meat Emulsions

29. Chapter 24: Mechanical Deboning

30. Chapter 25: Breading

31. Chapter 26: Marination: Ingredient Technology

32. Chapter 27: Marination: Processing Technology

33. Chapter 28: Drying: Principles and Applications

34. Chapter 29: Thermal Technology

35. Chapter 30: Meat-Curing Technology

36. Chapter 31: Meat-Smoking Technology

37. Chapter 32: Meat Fermentation

38. Chapter 33: Nonmeat Ingredients and Additives

39. Chapter 34: Meat and Meat Products

40. Chapter 35: Meat and Commerce in the United States: : Label Requirements and Purchase Specifications

41. Chapter 36: Safe Practices for Sausage Production in the United States

42. Chapter 37: Mold-Ripened Sausages

43. Chapter 38: Chinese Sausages

44. Chapter 39: Dry-Cured Ham

45. Chapter 40: Turkish Pastirma: A Dry-Cured Beef Product

46. Chapter 41: An Overview on Meat Safety in the United States

47. Chapter 42: Sanitation Performance Standards

48. Chapter 43: Hazard Analysis and Critical Control Point System

49. Chapter 44: Shelf-Stable Processed Meat Products

50. Chapter 45: Not Shelf-Stable Processed Meat Products

51. Chapter 46: Processing Raw Products: Safety Requirements in the United States

52. Chapter 47: Ground Meat Processing and Safety

53. Chapter 48: Guidance on Meat Establishment Facilities and Equipment

54. Chapter 49: Sanitation of Food-Processing Equipment

55. Chapter 50: Enforcement Tools for Meat in Commerce in the United States

56. Chapter 51: Meat Processing and Workers’ Safety

57. Appendix I: A Discussion of Stunned and Nonstunned Slaughter

58. Back Cover