Meat refrigeration

Meat refrigeration S. J. James and C. James Cambridge England Published by Woodhead Publishing Limited,Abington Hall,Abington Cambridge CB1 6AH, England www.woodhead-publishing.com Published in North America by CRC Press LLC, 2000 Corporate Blvd, NW Boca Raton FL 33431, USA First published 2002,Woodhead Publishing Ltd and CRC Press LLC © The University of Bristol 2002 The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers. The consent of Woodhead Publishing and CRC Press does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from Woodhead Publishing or CRC Press for such copying. Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. Library of Congress Cataloging in Publication Data A catalog record for this book is available from the Library of Congress. Woodhead Publishing ISBN 1 85573 442 7 CRC Press ISBN 0-8493-1538-7 CRC Press order number:WP1538 Cover design by The ColourStudio Typeset by SNP Best-set Typesetter Ltd., Hong Kong Printed by TJ International, Padstow, Cornwall, England Related titles from Woodhead’s food science, technology and nutrition list: Meat processing (ISBN 1 85573 583 0) This major new collection summarises key developments in research, from improving raw meat quality and safety issues to developments in meat processing and specific aspects of meat product quality such as colour, flavour and texture. HACCP in the meat industry (ISBN 1 85573 448 6) Following the crises involving BSE and E. coli the meat industry has been left with an enormous consumer confidence problem. In order to regain the trust of the general public the industry must establish and adhere to strict hygiene and hazard control systems. HACCP is a systematic approach to the identification, evaluation and control of food safety hazards. It is being applied across the world, with countries such as the USA,Australia, New Zealand and the UK leading the way. However, effective implementation in the meat industry remains difficult and controversial.This book is a survey of key principles and best practice, providing an authoritative guide to making HACCP systems work successfully in the meat industry. Lawrie’s meat science (ISBN 1 85573 395 1) This book remains a standard for both students and professionals in the meat industry. It provides a systematic account of meat science from the conception of the animal until human consumption, presenting the fundamentals of meat science.This sixth edition incorporates the significant advances in meat science which have taken place during the past decade including our increasingly precise understanding of the structure of the muscle, as well as the identification of the aberrations in DNA which lead to the development of BSE syndrome in meat. Details of these books and a complete list of Woodhead titles can be obtained by: j visiting our web site at: www.woodhead-publishing.com j contacting Customer Services (e-mail: sales@woodhead- publishing.com; tel: +44 (0)1223 891358 ext. 30; fax: +44 (0)1223 893694; address:Woodhead Publishing Ltd,Abington Hall,Abington, Cambridge CB1 6AH, England) Contents Part 1 Refrigeration and meat quality 1 Microbiology of refrigerated meat 3 1.1 Factors affecting the refrigerated shelf-life of meat 4 1.1.1 Initial microbial levels 4 1.1.2 Temperature 6 1.1.3 Relative humidity 11 1.2 Other considerations 12 1.2.1 Bone taint 13 1.2.2 Cold deboning 14 1.2.3 Hot deboning 15 1.3 Conclusions 16 1.4 References 16 2 Drip production in meat refrigeration 21 2.1 Biochemistry of meat 22 2.1.1 Structure of muscle 22 2.1.2 Changes after slaughter 25 2.1.3 Water relationships in meat 27 2.1.4 Ice formation in muscle tissues 29 2.2 Measurement of drip 30 2.3 Factors affecting the amount of drip 30 2.3.1 Animal factors 30 2.3.2 Refrigeration factors 33 2.3.3 Chilled storage 36 ... - tailieumienphi.vn