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.
About the Author
C. Lynn Knipe, PhD, is associate professor in the departments of Food Science and Technology and Animal Science, and the Extension Processed Meats Specialist at The Ohio State University, Columbus, OH.
Robert E. Rust is professor emeritus in the department of Animal Science at Iowa State University, Ames, IA, and continues to serve as a consultant to the meat industry.
Features
Critical technical information on thermal processing of RTE meat products
Editors and authors are renowned meat industry experts
Covers key regulatory aspects of RTE meat production
