Thermal Processing of Ready–to–Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Compiling and expanding information from their successful one–of–a–kind university short course, the editors and authors are the most experienced and knowledgeable people in the meat industry on this subject. Thermal Processing of Ready–to–Eat Meat Products addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post–packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.
- Critical technical information on thermal processing of RTE meat products
- Renowned meat industry experts serve as editors and authors
- Covers key regulatory aspects of RTE meat production
Chapter 2 Microbiology of Cooked Meats (Aubrey F. Mendonca).
Chapter 3 Fundamentals of Continuous Thermal Processing (Donald Burge).
Chapter 4 Thermal Processing of Slurries (Darrell Horn and Daniel Voit).
Chapter 5 Processing Interventions to Inhibit Listeramonocytogenes Growth in Ready–to–Eat Meat Products (C. Lynn Knipe).
Chapter 6 Introduction to Lethality Equations (Bradley P. Marks).
Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA Pathogen Modeling
Program (Vijay Juneja, Andy Hwang, and Mark Tamplin).
Chapter 8 Supporting Documentation Materials for HACCP Decisions (Mary Kay Folk).
Chapter 9 The 10 Principles of Sanitary Design for Ready–to–Eat Processing Equipment (David Kramer).
Chapter 10 Principles of Sanitary Design for Facilities (David Kramer).
Chapter 11 Third Party Audits (Robert E. Rust).
Chapter 12 Food Safety Beyond Guidelines and Regulations (Bradley P. Marks).
Appendix A Objectives and Critical Elements of Thermal Processing of Ready–to–Eat Meat Products (Erwin Waters).