Handbook of Meat Processing

This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldr and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers.Unparalleled international expertise of editor and contributing authorsAddresses the state of the art of manufacturing the most important meat productsSpecial focus on approaches to control the safety and quality of processed meatsExtensive coverage of production technologies, sanitation, packaging and sensory evaluation