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Book Summary
Animal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal
muscle and associated fat, but it may also refer to organs. As it has a high
water and protein content, and contains other water-soluble constituents, it
makes a suitable medium for growth of microorganisms. The animal itself,
environment, and processing condition all have a bearing on the diversity of
microflora of these products. Being a highly perishable commodity, preservation
plays a key role in extension of shelf life. The various preservation methods
used, such as chilling, freezing, cooking, curing, drying and packaging, have
lead to an increased choice of meat products available on the
- ISBN-13
- 9781905224661
- Language
- English
- Binding
- Hard Bound
- Publisher
- Royal Society of Chemistry, The
- Publishing Date
- 2009-11-23
- Product Edition
- 2nd Revised Edition
Microbiology Handbook: Meat Products
by Rhea Fernandes (Author),
Royal Society of Chemistry, The (Publisher)
fictionfantasyyoung adultaward winning
Frequently bought together
Total for 3 items₹11325₹14358You save ₹3033
Product Specifications
Book Summary
Animal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal
muscle and associated fat, but it may also refer to organs. As it has a high
water and protein content, and contains other water-soluble constituents, it
makes a suitable medium for growth of microorganisms. The animal itself,
environment, and processing condition all have a bearing on the diversity of
microflora of these products. Being a highly perishable commodity, preservation
plays a key role in extension of shelf life. The various preservation methods
used, such as chilling, freezing, cooking, curing, drying and packaging, have
lead to an increased choice of meat products available on the
Book Specifications
- ISBN-13
- 9781905224661
- Language
- English
- Binding
- Hard Bound
- Publisher
- Royal Society of Chemistry, The
- Publishing Date
- 2009-11-23
- Product Edition
- 2nd Revised Edition