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内容简介
本书共分13章，涉及肉的基本结构与组成、动物屠宰及胴体分级、宰后肌肉变化、肉的贮藏、肉类加工基本原理、各类制品加工及质量控制等。
目录
Preface
Chapter 1 Introduction
1.1 Meat and Muscle
1.2 History of Chinese Meat Processing
1.3 Classification of Chinese Meat Products
1.4 The Development of Meat Industry in China
Technical Terms
Chapter 2 Meat Structure and Chemical Composition
2.1 Structure of Meat
2.2 The Chemical Composition of Meat
2.3 Factors Reflected in Specialized Muscle Function
Technical Terms
Chapter 3 Animal Slaughtering and Carcass Grade and Cut
3.1 Animal Slaughtering
3.2 Meat Cutting and Utilization of Meat Cuts
Technical Terms
Chapter 4 Muscle Physiology and Biochemistry
4.1 Post Mortem Changes in Muscle
4.2 Factors Affecting the Post-mortem Changes
Technical Terms
Chapter 5 Meat Quality
5.1 Nutritional Quality
5.2 Edible Quality
Technical Terms
Chapter 6 Meat Storage and Logistics Management
6.1 Temperature Control
6.2 Moisture Control
6.3 Direct Microbial Inhibition
Technical Terms
Chapter 7 Materials and itives for Meat Processing
7.1 important Non-meat Ingredients in Meat Processing and Their Properties
7.2 Seasonings Used in Meat Processing
Technical Terms
Chapter 8 Principles of Meat Processing
8.1 History of Meat Processing
8.2 Functional Properties of Muscle Proteins
8.3 Basic Processing Procedures
Technical Terms
Chapter 9 Sausages
9.1 Introduction
9.2 Classification
9.3 Steps in Processing
9.4 Typical Sausage Products
Technical Terms
Chapter 10 Hams
10.1 Introduction
10.2 Definitions
10.3 Methods
10.4 Classification of Hams
10.5 Commercial Ham Manufacture
10.6 Typical Hams
10.7 Health Effects
Technical Terms
Chapter 11 Stewed Meat in Seasoning
11.1 Development (Evolution) of Chinese Traditional Meat Products
11.2 Classification of Chinese Traditional Meat Products
11.3 Contribution of Chinese Traditional Meat Products to the Worldwide Meat Industry
11.4 Future of Chinese Traditional Meat Products
Technical Terms
Chapter 12 Dried Meat Products
12.1 Introduction
12.2 Principles of Meat Drying
12.3 Selection of Meat for Drying
12.4 Recommended Treatment before Drying
12.5 Methods of Suspending Meat Strips for Drying
12.6 Installation for Drying Entire Batches of Meat
12.7 Meat Drying in Combination with itional Treatment
12.8 Typical Dried-meat Products
Technical Terms
Chapter 13 Smoked Meat Products
13.1 Introduction
13.2 History
13.3 Types of Sm
13.4 Composition of Smoke
13.5 Examples of Smoked Meat Products
13.6 Health Concerns
Technical Terms
References