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Full Description
Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book 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.
Contents
Contributors ix
Preface xi
Chapter 1 Heat and Mass Transfer 3
Bradley P. Marks
Chapter 2 Microbiology of Cooked Meats 17
Aubrey F. Mendonca
Chapter 3 Fundamentals of Continuous Thermal Processing 39
Donald Burge
Chapter 4 Thermal Processing of Slurries 57
Darrell Horn and Daniel Voit
Chapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in Ready-to-Eat Meat Products 87
C. Lynn Knipe
Chapter 6 Introduction to Lethality Equations 127
Bradley P. Marks
Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA—Pathogen Modeling Program 137
Vijay Juneja and Andy Hwang
Chapter 8 Supporting Documentation Materials for HACCP Decisions 153
Mary Kay Folk
Chapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing Equipment 163
David Kramer
Chapter 10 Principles of Sanitary Design for Facilities 173
David Kramer
Chapter 11 Third-Party Audits 187
Robert E. Rust
Chapter 12 Food Safety Beyond Guidelines and Regulations 195
Bradley P. Marks
Appendix A Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products 213
Erwin Waters
Index 229
