Chef S Guide To Meat Poultry Seafood

Author by : Kathleen Grathwol
Languange : en
Publisher by : Quickstudy Reference Guides
Format Available : PDF, ePub, Mobi
Total Read : 96
Total Download : 171
File Size : 46,8 Mb
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Description : Every tip and trick you need in 6 digital pages. Know the cuts of meat, expected taste, and cooking method for the tenderness and flavor you need to bring out the best of your proteins for you, family and friends. How should seafoods or meats look and smell when you are shopping, what contaminants might be present, plus what is the safest and best option for food storage before cooking, and after, ensuring your leftovers are as good as they were the first time? We do not bury the answers you need in a book, we give you charts and bulleted breakdowns for more answers per page than any book or website in a design that helps you find answers fast. Get the most out of your meats, for much less than you paid for just one meal - that's a great investment. 6 page digital guide includes: Proteins & Health Cooking Animal Proteins Roasting Chart Beef & Veal Shopping, Preparing, Cooking, Storing Pork Shopping, Preparing, Cooking, Storing Lamb Shopping, Preparing, Cooking, Storing Poultry Shopping, Preparing, Cooking, Storing Seafood Shopping, Preparing, Cooking, Storing What's for Dinner? Dinner Meat Pairing Chart Exotic Meats Exotic Meat Chart Shopping, Preparing, Cooking, Storing Tastes that Surprise Kofta Meatballs Vietnamese Caramel-Coated Fish Fish Ceviche Jamaican Goat Curry Chinese Char Siu Pork Cuban Ropa Vieja Bobotie Hungarian Chicken Paprikash


Handbook Of Meat Poultry And Seafood Quality

Author by : Leo M. L. Nollet
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 20
Total Download : 451
File Size : 43,9 Mb
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Description : A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.


Home Canning Meat Poultry Fish And Vegetables

Author by : Stanley Marianski
Languange : en
Publisher by : Bookmagic LLC
Format Available : PDF, ePub, Mobi
Total Read : 17
Total Download : 865
File Size : 41,7 Mb
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Description : What makes "Home Canning Meat, Poultry, Fish and Vegetables" unique is that it simplifies the procedures that are used by the canning industry to process low-acid foods (meat, fish, vegetables). This knowledge enables readers to safely can their products at home. There is a thorough discussion of metal cans, can sealers and their operation, double seam defects, and more, all supported with many images and diagrams. Pressure canners and canning in glass jars is covered in detail. In addition, there is a large collection of recipes, both for glass jars and metal cans. This work is based on the U.S. government requirements as specified in the Code of Federal Regulations, with all relevant links listed. Home canned products do not fall under the jurisdiction of government agencies so the rules are not enforced. Therefore, home canned products account for the majority of food poisoning cases. The commercial production of low-acid foods (meat, fish, vegetables) is highly regulated by the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA), and rightly so, since people get sick and die from eating tainted food. After studying this book, a newcomer to the art of canning will be able to safely process foods at home in both glass and metal containers.


Meat Poultry And Egg Products Inspection Act Of 1982

Author by : United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 98
Total Download : 825
File Size : 45,9 Mb
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Description :


Production And Processing Of Healthy Meat Poultry And Fish Products

Author by : A.M. Pearson
Languange : en
Publisher by : Springer Science & Business Media
Format Available : PDF, ePub, Mobi
Total Read : 84
Total Download : 730
File Size : 41,8 Mb
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Description : 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.


Microbiological Analysis Of Red Meat Poultry And Eggs

Author by : G Mead
Languange : en
Publisher by : Woodhead Publishing
Format Available : PDF, ePub, Mobi
Total Read : 50
Total Download : 863
File Size : 55,7 Mb
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Description : Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management. In a series of chapters written by international experts, the key aspects of microbiological analysis, such as sampling methods, use of faecal indicators, current approaches to testing of foods, detection and enumeration of pathogens and microbial identification techniques, are described and discussed. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory. Because of their present importance to the food industry, additional chapters on current and developing legislation in the European Union and the significance of Escherichia coli 0157 and other VTEC are included. Written by a team of international experts, Microbiological analysis of red meat, poultry and eggs is certain to become a standard reference in the important area of food microbiology. Reviews key issues in food microbiology Discusses key aspects of microbiological analysis such as sampling methods, detection and enumeration of pathogens Includes chapters on the validation on analytical methods and quality assurance in the laboratory


Production And Processing Of Healthy Meat Poultry And Fish Products

Author by : A.M. Pearson
Languange : en
Publisher by : Springer
Format Available : PDF, ePub, Mobi
Total Read : 15
Total Download : 157
File Size : 44,6 Mb
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Description : 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.


Meat Poultry And Game

Author by : W. Chan
Languange : en
Publisher by : Royal Society of Chemistry
Format Available : PDF, ePub, Mobi
Total Read : 11
Total Download : 502
File Size : 54,7 Mb
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Description : A pragmatic guide to creating marketing plans for service firms, providing examples of all the aspects described. Walks through the process step by step, pointing out potential barriers and explaining the frameworks and techniques of each key phase. Also identifies organizational aspects that are not necessarily part of the plan but highly affect its implementation and success. Annotation copyright by Book News, Inc., Portland, OR


Uniform Laws And Regulations

Author by : National Conference on Weights and Measures
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 23
Total Download : 458
File Size : 42,8 Mb
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Description :


Weights Measures And Conversion Factors For Agricultural Commodities And Their Products

Author by : Anonim
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 94
Total Download : 452
File Size : 55,8 Mb
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Description : Provides tables for converting food and food products in various stages of processing or packaged units to weights and yields including vegetables, fruits and juices, grains, cuts of slaughtered livestock and poultry, dairy products, and processed and canned foods.


Muscle Foods

Author by : Burdette C. Breidenstein
Languange : en
Publisher by : Springer Science & Business Media
Format Available : PDF, ePub, Mobi
Total Read : 23
Total Download : 444
File Size : 42,9 Mb
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Description : Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.


Integrated Food Safety And Veterinary Public Health

Author by : Sava Buncic
Languange : en
Publisher by : CABI
Format Available : PDF, ePub, Mobi
Total Read : 24
Total Download : 214
File Size : 53,8 Mb
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Description : The importance of food safety for human health has been widely recognized. The safety of foods of animal origin is particularly relevant because the large majority of foodborne diseases come from poultry, eggs, meat, milk and dairy products and fish. This textbook covers an integrated approach to this type of food production, hygiene and safety and shows how it results in concurrent benefits to animal well being, human health, protection of the environment and socioeconomics.


Advances In Meat Poultry And Seafood Packaging

Author by : Joseph P. Kerry
Languange : en
Publisher by : Elsevier
Format Available : PDF, ePub, Mobi
Total Read : 11
Total Download : 609
File Size : 45,6 Mb
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Description : Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-serve and retail-ready meat, seafood and poultry products all reviewed, alongside advances in sausage casings and in-package pasteurization. Finally, part four explores emerging labelling and packaging techniques. Environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry are investigated, along with edible films, smart packaging systems, and issues regarding traceability and regulation. With its distinguished editor and international team of expert contributors, Advances in meat, poultry and seafood packaging is a key text for those involved with the research, development and production of packaged meat, poultry and seafood products. It also provides an essential overview for post-graduate students and academic researchers with an interest in the packaging of muscle foods. Provides a comprehensive review of current and emerging technologies for the effective and safe packaging of muscle foods Investigates developments in vacuum and modified atmosphere packaging for fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use Explores environmentally-compatible, antimicrobial and antioxidant active packaging for meat and poultry, along with edible films, smart packaging systems, and issues regarding traceability and regulation


Haccp In Meat Poultry And Fish Processing

Author by : A. M. Pearson
Languange : en
Publisher by : Springer
Format Available : PDF, ePub, Mobi
Total Read : 79
Total Download : 975
File Size : 45,8 Mb
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Description : The RACCP (hazard analysis critical control point) concept for food products was an outgrowth of the US space program with the demand for a safe food supply for manned space flights by the National Aeronautics and Space Administration (NASA). The original work was carried out by the Pillsbury Company under the direction of Roward E. Bauman, who as the author of chapter 1 describes the evolution of the RACCP system and its adaptation to foods. The second chapter discusses the adoption of RACCP principles and explains how they fit into the USDA and FDA meat, poultry and seafood inspection systems. The next chapter discusses how RACCP principles can be extended to production of meat, poultry and seafoods, a most important area involved in producing a safe food supply. Chapter 4 deals with the use of RACCP in controlling hazards encountered in slaughtering and distribution of fresh meat and poultry, while chapter 5 discusses the problem - both spoilage and hazards - involved in processing and distribution of meat, poultry and seafood products. Chapter 6 covers the entire area of fish and seafoods, including both fresh and processed products from the standpoints of spoilage and hazards.


Nist Handbook

Author by : Anonim
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 15
Total Download : 227
File Size : 44,8 Mb
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Description :


Production And Processing Of Healthy Meat Poultry And Fish Products

Author by : A.M. Pearson
Languange : en
Publisher by : Springer Science & Business Media
Format Available : PDF, ePub, Mobi
Total Read : 34
Total Download : 542
File Size : 51,7 Mb
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Description : 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.


Meat Poultry

Author by : Anonim
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 44
Total Download : 660
File Size : 48,5 Mb
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Description :


Occupational Outlook Handbook

Author by : Anonim
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 47
Total Download : 673
File Size : 43,5 Mb
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Description : Describes 250 occupations which cover approximately 107 million jobs.


Code Of Federal Regulations

Author by : Anonim
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 9
Total Download : 283
File Size : 51,5 Mb
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Description : Special edition of the Federal Register, containing a codification of documents of general applicability and future effect ... with ancillaries.


Quality Attributes And Their Measurement In Meat Poultry And Fish Products

Author by : A. M. Pearson
Languange : en
Publisher by : Aspen Publishers
Format Available : PDF, ePub, Mobi
Total Read : 21
Total Download : 941
File Size : 40,5 Mb
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Description : Introduction to quality attributes and their measurement in meat, poultry and fish products. Color its basis and importance. Colour of meat. Juiciness its importance and some contribuiting factors. Measurement of water holding capacity and juciness. The clemical senses. Flavor and aroma chemistry. Flavor and aroma its mearument. Species specific flavors and odors. Flavor and aroma problems and their measurement in meat, poultry and fish products. Tenderness of meat, poultry and fish. Meat texture measurement. Product acceptability evaluation. Microbial growth and its control in meat. poultry and fish. Rapid methods for measurment and enumeration of microbial contamination. Food analysis and chemical residues in muscle foods. The contributions of meat, poultry and fish to the health and well being of man.


Meat Poultry And Game

Author by : Gilli Davies
Languange : en
Publisher by : Flavours of Wales
Format Available : PDF, ePub, Mobi
Total Read : 20
Total Download : 188
File Size : 45,8 Mb
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Description : This little book contains recipes for meat, poultry, and game by Gilli Davies, inspired by traditional and new Welsh cooking, and has been lavishly illustrated with mouth-watering images by Huw Jones. With 23 recipes exploring the history, produce, and techniques of traditional Welsh cuisine, Meat, Poultry and Game includes favorites such as Welsh lamb with lavender and fagotts. Includes metric measures.


Muscle Foods

Author by : Burdette C. Breidenstein
Languange : en
Publisher by : Springer
Format Available : PDF, ePub, Mobi
Total Read : 81
Total Download : 509
File Size : 54,6 Mb
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Description : Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.


Catalog Of Federal Domestic Assistance

Author by : Anonim
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 13
Total Download : 455
File Size : 50,9 Mb
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Description : Identifies and describes specific government assistance opportunities such as loans, grants, counseling, and procurement contracts available under many agencies and programs.


The Code Of Federal Regulations Of The United States Of America

Author by : Anonim
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 45
Total Download : 181
File Size : 53,9 Mb
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Description : The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government.