Safety of Meat and Processed Meat

• Corporate Author: SpringerLink (Online service)
• Other Authors: Toldr,̀ Fidel. (Editor)
• Format: Electronic
• Language: English
• Published: New York, NY : Springer New York, 2009.
• Series: Food Microbiology and Food Safety
• Subjects: Chemistry.; Food science.; Food Science.; Chemistry/Food Science, general.
• Online Access: https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1007/978-0-387-89026-5

Safety of Meat and Processed Meat provides the reader with the recent developments on safety, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorgani...

Table of Contents:

• From the contents Part I: Biological hazards in meat and processed meats
• Part II: Decontamination and/or protection technologies for meat processing
• Part III: Non-biological residues and contaminants in meat and processed meats
• Part IV: Current methodologies for the detection of contaminants in meat and processed meats
• Part V: Risk assessment and regulations on meat safety
• Index.