Buy a book... 
| Meat Refrigeration | Buy a book...
|
| Author(s): | S. J. James and C. James |
| Publisher: | Woodhead Publishing |
| ISBN: | 1855734427 |
| Format: | hardback |
| 347pp | |
| Price: | £135.00 |
| Review Date: | 20 June 2002 |
| Review: | This book, based on the work of the Food Refrigeration and Process Engineering Research Centre, provides a guide to the impact of refrigeration on meat and makes recommendations of best practice to maximize the quality of the meat for the consumer. The first part of the book looks at the way that meat responds to freezing: the microbiology of frozen meat; the production of ‘drip ‘ that accumulates in the container of pre-packaged meat; the effect on the meat texture and colour; and the influence of evaporated weight loss (freezing does not prevent this weight loss). The second part follows the cold chain from the carcass to the consumer: its freezing, transportation, thawing, and handling. The last part looks at process control: the thermophysical properties of meat; temperature measurement; the design of refrigeration systems; and secondary chilling of meat. |