{"product_id":"thermal-processing-of-readytoeat-meat-products-9780813801483","title":"Thermal Processing of ReadytoEat Meat Products","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eThermal Processing of Ready-to-Eat Meat Products\u003c\/i\u003e provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored bythe 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eContributors ix\u003c\/p\u003e \u003cp\u003ePreface xi\u003c\/p\u003e \u003cp\u003eChapter 1 Heat and Mass Transfer 3\u003cbr\u003e\u003ci\u003eBradley P. Marks\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 2 Microbiology of Cooked Meats 17\u003cbr\u003e\u003ci\u003eAubrey F. Mendonca\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 3 Fundamentals of Continuous Thermal Processing 39\u003cbr\u003e\u003ci\u003eDonald Burge\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 4 Thermal Processing of Slurries 57\u003cbr\u003e\u003ci\u003eDarrell Horn and Daniel Voit\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 5 Processing Interventions to Inhibit \u003ci\u003eListera monocytogenes \u003c\/i\u003eGrowth in Ready-to-Eat Meat Products 87\u003cbr\u003e\u003ci\u003eC. Lynn Knipe\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 6 Introduction to Lethality Equations 127\u003cbr\u003e\u003ci\u003eBradley P. Marks\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA—Pathogen Modeling Program 137\u003cbr\u003e\u003ci\u003eVijay Juneja and Andy Hwang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 8 Supporting Documentation Materials for HACCP Decisions 153\u003cbr\u003e\u003ci\u003eMary Kay Folk\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing Equipment 163\u003cbr\u003e\u003ci\u003eDavid Kramer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 10 Principles of Sanitary Design for Facilities 173\u003cbr\u003e\u003ci\u003eDavid Kramer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 11 Third-Party Audits 187\u003cbr\u003e\u003ci\u003eRobert E. Rust\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eChapter 12 Food Safety Beyond Guidelines and Regulations 195\u003cbr\u003e\u003ci\u003eBradley P. Marks\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAppendix A Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products 213\u003cbr\u003e\u003ci\u003eErwin Waters\u003c\/i\u003e\u003c\/p\u003e Index 229","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49527930683735,"sku":"9780813801483","price":198.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780813801483.jpg?v=1731869772","url":"https:\/\/bookcurl.com\/products\/thermal-processing-of-readytoeat-meat-products-9780813801483","provider":"Book Curl","version":"1.0","type":"link"}