CINXE.COM
Meat and Meat Products: Technology, Chemistry and Microbiology - A. Varnam, Jane P. Sutherland - Google Books
<!DOCTYPE html><html><head><title>Meat and Meat Products: Technology, Chemistry and Microbiology - A. Varnam, Jane P. Sutherland - Google Books</title><link rel="stylesheet" href="/books/css/_a33f2a89320471e58c940b9287b9d4eb/kl_about_this_book_kennedy_full_bundle.css" type="text/css" /><link rel="stylesheet"href="https://fonts.googleapis.com/css2?family=Product+Sans:wght@400"><script src="/books/javascript/atb_a33f2a89320471e58c940b9287b9d4eb__en.js"></script><link rel="canonical" href="https://books.google.com/books/about/Meat_and_Meat_Products_Technology_Chemis.html?id=kiSJbpVy1IgC"/><meta property="og:url" content="https://books.google.com/books/about/Meat_and_Meat_Products_Technology_Chemis.html?id=kiSJbpVy1IgC"/><meta name="title" content="Meat and Meat Products: Technology, Chemistry and Microbiology"/><meta name="description" content="Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology and product - related aspects such as criteria for acceptability. The book provides thoroughly integrated and up-to-date coverage of this important food group and by careful use of learning objectives, tables, figures, boxes and exercises, guides the professional and student alike through its user friendly and clear format. The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products. The study of meat and meat products is a major part of most food science and technology courses, and is therefore invaluable to undergraduate students studying these disciplines and to those taking more specialized MSc or other postgraduate courses. As the book provides thorough coverage of all industrial aspects, including control points (HACCP), it is also of great use to food industry employees involved in product development, production management and quality assurance, especially those studying for professional qualifications. Academics involved in teaching elements of this subject and personnel involved in a regulatory capacity should also find this book ideal for their use. "/><meta property="og:title" content="Meat and Meat Products: Technology, Chemistry and Microbiology"/><meta property="og:type" content="book"/><meta property="og:site_name" content="Google Books"/><meta property="og:image" content="https://books.google.com.sg/books/content?id=kiSJbpVy1IgC&printsec=frontcover&img=1&zoom=1&edge=curl&imgtk=AFLRE701ZTM2ycrrRhu-cfM0FVWiYlo3m9D5_QKKlNeCa-DDNxtO1X_nebwVao4lsOX6iV9L67TLi6GOzUgcjrJnjYLZbPM-YvRML9U9s9B16lxTj0bGENWQRcq7VEacrx_v8T-BQYZh"/><link rel="image_src" href="https://books.google.com.sg/books/content?id=kiSJbpVy1IgC&printsec=frontcover&img=1&zoom=1&edge=curl&imgtk=AFLRE701ZTM2ycrrRhu-cfM0FVWiYlo3m9D5_QKKlNeCa-DDNxtO1X_nebwVao4lsOX6iV9L67TLi6GOzUgcjrJnjYLZbPM-YvRML9U9s9B16lxTj0bGENWQRcq7VEacrx_v8T-BQYZh"/><script></script><style>#gbar,#guser{font-size:13px;padding-top:1px !important;}#gbar{height:22px}#guser{padding-bottom:7px !important;text-align:right}.gbh,.gbd{border-top:1px solid #c9d7f1;font-size:1px}.gbh{height:0;position:absolute;top:24px;width:100%}@media all{.gb1{height:22px;margin-right:.5em;vertical-align:top}#gbar{float:left}}a.gb1,a.gb4{text-decoration:underline !important}a.gb1,a.gb4{color:#00c !important}.gbi .gb4{color:#dd8e27 !important}.gbf .gb4{color:#900 !important} #gbar { padding:.3em .6em !important;}</style></head><body class=""><div id=gbar><nobr><a target=_blank class=gb1 href="https://www.google.com.sg/search?tab=pw">Search</a> <a target=_blank class=gb1 href="https://www.google.com.sg/imghp?hl=en&tab=pi">Images</a> <a target=_blank class=gb1 href="https://maps.google.com.sg/maps?hl=en&tab=pl">Maps</a> <a target=_blank class=gb1 href="https://play.google.com/?hl=en&tab=p8">Play</a> <a target=_blank class=gb1 href="https://www.youtube.com/?tab=p1">YouTube</a> <a target=_blank class=gb1 href="https://news.google.com/?tab=pn">News</a> <a target=_blank class=gb1 href="https://mail.google.com/mail/?tab=pm">Gmail</a> <a target=_blank class=gb1 href="https://drive.google.com/?tab=po">Drive</a> <a target=_blank class=gb1 style="text-decoration:none" href="https://www.google.com.sg/intl/en/about/products?tab=ph"><u>More</u> »</a></nobr></div><div id=guser width=100%><nobr><span id=gbn class=gbi></span><span id=gbf class=gbf></span><span id=gbe></span><a target=_top id=gb_70 href="https://www.google.com/accounts/Login?service=print&continue=https://books.google.com.sg/books%3Fid%3DkiSJbpVy1IgC%26dq%3Dmeat%2Bfreezing%2Btoday%26source%3Dgbs_navlinks_s%26hl%3Den&hl=en&ec=GAZACg" class=gb4>Sign in</a></nobr></div><div class=gbh style=left:0></div><div class=gbh style=right:0></div><div role="alert" style="position: absolute; left: 0; right: 0;"><a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&dq=meat+freezing+today&source=gbs_navlinks_s&hl=en&output=html_text" title="Screen reader users: click this link for accessible mode. Accessible mode has the same essential features but works better with your reader."><img border="0" src="//www.google.com/images/cleardot.gif"alt="Screen reader users: click this link for accessible mode. Accessible mode has the same essential features but works better with your reader."></a></div><div class="kd-appbar"><h2 class="kd-appname"><a href="/books">Books</a></h2><div class="kd-buttonbar left" id="left-toolbar-buttons"><a id="appbar-view-print-sample-link" href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&printsec=frontcover&source=gbs_atb"></a><a id="appbar-view-ebook-sample-link" href=""></a><a id="appbar-patents-prior-art-finder-link" href=""></a><a id="appbar-patents-discuss-this-link" href="" data-is-grant=""></a><a id="appbar-read-patent-link" href=""></a><a id="appbar-download-pdf-link" href=""></a></div><div class="kd-buttonbar right" id="right-toolbar-buttons"></div></div><div style="display: none"><ol id="ofe-gear-menu-contents" class="gbmcc"><li class="gbe gbmtc"><a class="gbmt goog-menuitem-content" id="" href="https://www.google.com/accounts/Login?service=print&continue=https://books.google.com.sg/books%3Fop%3Dlibrary&hl=en">My library</a></li><li class="gbe gbmtc"><a class="gbmt goog-menuitem-content" id="" href="http://books.google.com.sg/support/topic/4359341?hl=en-SG">Help</a></li><li class="gbe gbmtc"><a class="gbmt goog-menuitem-content" id="" href="https://books.google.com.sg/advanced_book_search?q=meat+freezing+today">Advanced Book Search</a></li></ol></div><div id="volume-main"><div id="volume-left"><div id=menu_container ><div id="menu_scroll_wrapper"><div id="menu_scroll" role="navigation"><div id="gb-get-book-container"><a id="gb-get-book-content" href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&sitesec=buy&source=gbs_atb">Get print book</a></div><p id="gb-get-book-not-available">No eBook available<p><h3 class=about_title><a name="buy_anchor"></a></h3><div id=buy class=about_content><div id=buy_v><ul style="list-style-type: none; padding-left: 0; margin: 0;"><li><a style="white-space:normal" href="http://www.springer.com/978-0-412-49560-1?utm_medium=referral&utm_source=google_books&utm_campaign=3_pier05_buy_print&utm_content=en_08082017" dir=ltr onMouseOver="this.href='http://www.springer.com/978-0-412-49560-1?utm_medium\x3dreferral\x26utm_source\x3dgoogle_books\x26utm_campaign\x3d3_pier05_buy_print\x26utm_content\x3den_08082017';return false" onMouseDown="this.href='/url?client\x3dca-print-springer-kluwer_academic\x26format\x3dgoogleprint\x26num\x3d0\x26id\x3dkiSJbpVy1IgC\x26q\x3dhttp://www.springer.com/978-0-412-49560-1%3Futm_medium%3Dreferral%26utm_source%3Dgoogle_books%26utm_campaign%3D3_pier05_buy_print%26utm_content%3Den_08082017\x26usg\x3dAOvVaw3ij2JGsXIn4mSDjXr4RjsE\x26source\x3dgbs_buy_r';return true"><span dir=ltr>Springer Shop</span></a></li><li><a style="white-space:normal" href="http://www.amazon.com/gp/search?index=books&linkCode=qs&keywords=9780412495601" dir=ltr onMouseOver="this.href='http://www.amazon.com/gp/search?index\x3dbooks\x26linkCode\x3dqs\x26keywords\x3d9780412495601';return false" onMouseDown="this.href='/url?client\x3dca-print-springer-kluwer_academic\x26format\x3dgoogleprint\x26num\x3d0\x26id\x3dkiSJbpVy1IgC\x26q\x3dhttp://www.amazon.com/gp/search%3Findex%3Dbooks%26linkCode%3Dqs%26keywords%3D9780412495601\x26usg\x3dAOvVaw3nULk-AOZnbpIxNI1g0Yx-\x26source\x3dgbs_buy_r';return true"><span dir=ltr>Amazon.com</span></a></li><li><a style="white-space:normal" href="http://www.mphonline.com/books/nsearch.aspx?do=detail&pcode=9780412495601" dir=ltr onMouseOver="this.href='http://www.mphonline.com/books/nsearch.aspx?do\x3ddetail\x26pcode\x3d9780412495601';return false" onMouseDown="this.href='/url?client\x3dca-print-springer-kluwer_academic\x26format\x3dgoogleprint\x26num\x3d0\x26id\x3dkiSJbpVy1IgC\x26q\x3dhttp://www.mphonline.com/books/nsearch.aspx%3Fdo%3Ddetail%26pcode%3D9780412495601\x26usg\x3dAOvVaw1vj4tjs0BrZ_vScW7YdW-V\x26source\x3dgbs_buy_r';return true"><span dir=ltr>MPH</span></a></li><li><a style="white-space:normal" href="https://www.popular.com.sg/catalogsearch/result/?q=9780412495601" dir=ltr onMouseOver="this.href='https://www.popular.com.sg/catalogsearch/result/?q\x3d9780412495601';return false" onMouseDown="this.href='/url?client\x3dca-print-springer-kluwer_academic\x26format\x3dgoogleprint\x26num\x3d0\x26id\x3dkiSJbpVy1IgC\x26q\x3dhttps://www.popular.com.sg/catalogsearch/result/%3Fq%3D9780412495601\x26usg\x3dAOvVaw3VSc3xMM-Ts58jnI3UIh8E\x26source\x3dgbs_buy_r';return true"><span dir=ltr>Popular</span></a></li><li><hr style="margin-right: 20%; color: #666;"></li><li><a style="white-space:normal" href="https://books.google.com.sg/url?id=kiSJbpVy1IgC&q=http://www.worldcat.org/oclc/1023933247&clientid=librarylink&usg=AOvVaw39fzFcn0exAkcbt2umO71h&source=gbs_buy_r"><span dir=ltr>Find in a library</span></a></li><li><a class="secondary" style="white-space:normal" href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&sitesec=buy&source=gbs_buy_r" id="get-all-sellers-link"><span dir=ltr>All sellers</span> »</a></li></ul></div></div><div class=menu id=menu><div class="menu_content" style="margin-bottom:6px"><div style="margin-bottom:4px"></div><div style="margin-bottom:3px"></div><div></div></div></div><div class="sidebar-hr"></div><div class="ebook-promo"><a href="https://play.google.com/store/books"><img border="0" src="/googlebooks/images/ebook_promo.png" /><h3 class="section">Shop for Books on Google Play</h3><p class="ebook-promo-description">Browse the world's largest eBookstore and start reading today on the web, tablet, phone, or ereader.</p><p class="ebook-promo-clickme">Go to Google Play Now »</p></a></div><div class="sidebar-hr"></div><div><div id="navbarContainer" class="gb-navbar"></div><script>_OC_InitNavbar({"child_node":[{"title":"My library","url":"https://books.google.com.sg/books?uid=114584440181414684107\u0026source=gbs_lp_bookshelf_list","id":"my_library","collapsed":true},{"title":"My History","url":"","id":"my_history","collapsed":true}],"highlighted_node_id":""});</script></div></div></div></div></div><div id="volume-center"><div id="scroll_atb" role="main"><div class=vertical_module_list_row><div id=ge_summary class=about_content><div id=ge_summary_v><div class="hproduct"><table id="summary_content_table" cellspacing=0 cellpadding=0><tr><td id="bookinfo"><h1 class="booktitle"><span class="fn"><span dir=ltr>Meat and Meat Products: Technology, Chemistry and Microbiology</span></span><span class="subtitle"></span></h1><div class="bookcover"><a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&printsec=frontcover&source=gbs_ge_summary_r&cad=0" ><img src="https://books.google.com.sg/books/content?id=kiSJbpVy1IgC&printsec=frontcover&img=1&zoom=1&edge=curl&imgtk=AFLRE729gyzY_S0uNp73wsNfLyqmzmFYQt0_PsPXTUVnh6NgoPPILyNnBjWL3ZxB1BqUqgCL0olUKf2BKzEv9iuD6hjz5h72TCnkpZ-K-IeTSX7Jh70eZBP1JoWwE80nt30JWss_XiiK" alt="Front Cover" title="Front Cover" width=128 border=1 id=summary-frontcover ></a></div><div class="bookinfo_sectionwrap"><div><a href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=inauthor:%22A.+Varnam%22" class="secondary"><span dir=ltr>A. Varnam</span></a>, <a href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=inauthor:%22Jane+P.+Sutherland%22" class="secondary"><span dir=ltr>Jane P. Sutherland</span></a></div><div><span dir=ltr>Springer Science & Business Media</span>, <span dir=ltr>31 Dec 1995</span> - <a class="secondary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=subject:%22Business+%26+Economics%22&source=gbs_ge_summary_r&cad=0"><span dir=ltr>Business & Economics</span></a> - <span dir=ltr>430 pages</span></div></div><div id=synopsis><div id=synopsis-window><div id=synopsistext dir=ltr class="sa">Meat and Meat Products integrates the fundamental disciplines of food science, such as chemistry and microbiology, with processing technology and product - related aspects such as criteria for acceptability. The book provides thoroughly integrated and up-to-date coverage of this important food group and by careful use of learning objectives, tables, figures, boxes and exercises, guides the professional and student alike through its user friendly and clear format. <br> The book includes details of conversion of muscle into meat, uncooked, comminuted and re-formed meat products, cured and cooked meats and meat products, fermented meats and frozen and dried meats and meat products. The study of meat and meat products is a major part of most food science and technology courses, and is therefore invaluable to undergraduate students studying these disciplines and to those taking more specialized MSc or other postgraduate courses. <br> As the book provides thorough coverage of all industrial aspects, including control points (HACCP), it is also of great use to food industry employees involved in product development, production management and quality assurance, especially those studying for professional qualifications. Academics involved in teaching elements of this subject and personnel involved in a regulatory capacity should also find this book ideal for their use. <br><br><br></div></div></div><div class="search_box_wrapper"><form action=/books id=search_form style="margin:0px;padding:0px;" method=get> <input type=hidden name="id" value="kiSJbpVy1IgC"><input type=hidden name="dq" value="meat freezing today"><table cellpadding=0 cellspacing=0 class="swv-table"><tr><td class="swv-td-search"><span><input id=search_form_input type=text maxlength=1024 class="text_flat swv-input-search" aria-label="Search in this book" name=q value="" title="Search inside" accesskey=i></span></td><td class="swv-td-space"><div> </div></td><td><input type=submit value="Search inside"></td></tr></table><script type="text/javascript">if (window['_OC_autoDir']) {_OC_autoDir('search_form_input');}</script></form><div id="preview-link"><a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&printsec=frontcover" class="primary"><span dir=ltr>Preview this book</span> »</a></div></div></td> </tr></table><div id="summary-second-column"></div></div></div></div></div><div class=vertical_module_list_row><h3 class=about_title><a name="selected_pages_anchor"></a>Selected pages</h3><div id=selected_pages class=about_content><div id=selected_pages_v><div class="selectedpagesthumbnail"><a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&pg=PP5&dq=meat+freezing+today&source=gbs_selected_pages&cad=1" ><img src="https://books.google.com.sg/books/content?id=kiSJbpVy1IgC&pg=PP5&img=1&zoom=1&sig=ACfU3U2jzFhETDW286NzKRibQAidEFu7Nw" alt="Title Page" title="Title Page" height="160" border="1"></a><br/><a class="primary" href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&pg=PP5&dq=meat+freezing+today&source=gbs_selected_pages&cad=1" >Title Page</a></div><div class="selectedpagesthumbnail"><a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&pg=PA417&dq=meat+freezing+today&source=gbs_selected_pages&cad=1" ><img src="https://books.google.com.sg/books/content?id=kiSJbpVy1IgC&pg=PA417&img=1&zoom=1&sig=ACfU3U1ROswjaUt2cOc2KDrI_b8aHvazUw" alt="Index" title="Index" height="160" border="1"></a><br/><a class="primary" href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&pg=PA417&dq=meat+freezing+today&source=gbs_selected_pages&cad=1" >Index</a></div><div style="clear:both;"></div></div></div></div><div class=vertical_module_list_row><h3 class=about_title><a name="toc_anchor"></a>Contents</h3><div id=toc class=about_content><div id=toc_v><div class="first_toc_column"><div class="first_toc_pad"><table><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>Introduction</span></span></div></td><td class="toc_number" align=right>1</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>12 Animals and birds as sources of meat</span></span></div></td><td class="toc_number" align=right>3</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>13 Meat production at farm level</span></span></div></td><td class="toc_number" align=right>4</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>14 The composition and nutritional value of meat</span></span></div></td><td class="toc_number" align=right>5</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>15 Determinants of meat quality</span></span></div></td><td class="toc_number" align=right>9</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>16 Nature of muscle tissue</span></span></div></td><td class="toc_number" align=right>10</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>17 The lipids of meat</span></span></div></td><td class="toc_number" align=right>22</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>18 The water of meat</span></span></div></td><td class="toc_number" align=right>24</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr></table></div></div><div class="second_toc_column"><div class="second_toc_pad"><table><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>44 Microbiology</span></span></div></td><td class="toc_number" align=right>210</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>Cooked meat and cooked meat products</span></span></div></td><td class="toc_number" align=right>224</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>52 Technology</span></span></div></td><td class="toc_number" align=right>225</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>53 Chemistry</span></span></div></td><td class="toc_number" align=right>258</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>54 Microbiology</span></span></div></td><td class="toc_number" align=right>276</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>Cooked cured meats</span></span></div></td><td class="toc_number" align=right>298</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>62 Technology</span></span></div></td><td class="toc_number" align=right>299</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>63 Chemistry</span></span></div></td><td class="toc_number" align=right>304</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr></table></div></div><br style="clear:both;"/></div><span onclick="_OC_setListSectionVisible('toc_h', 1)" class=morelesslink id=toc_hc0 style="display:none"><br>More</span><div id=toc_hd1><div class="first_toc_column"><div class="first_toc_pad"><table><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>19 The colour of meat</span></span></div></td><td class="toc_number" align=right>26</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>110 The flavour of meat</span></span></div></td><td class="toc_number" align=right>30</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>111 Meat animals as sources of pathogens</span></span></div></td><td class="toc_number" align=right>32</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>112 Meat animals as sources of animal parasites</span></span></div></td><td class="toc_number" align=right>41</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>Convestion of muscle into meat</span></span></div></td><td class="toc_number" align=right>46</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>22 Technology</span></span></div></td><td class="toc_number" align=right>47</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>23 Handing of byproducts</span></span></div></td><td class="toc_number" align=right>69</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>24 Meat inspection and quality assurance</span></span></div></td><td class="toc_number" align=right>70</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>25 Chemistry</span></span></div></td><td class="toc_number" align=right>74</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>26 Microbiology</span></span></div></td><td class="toc_number" align=right>98</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>Uncooked comminuted and reformed meat products</span></span></div></td><td class="toc_number" align=right>121</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>32 Technology</span></span></div></td><td class="toc_number" align=right>123</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>33 Chemistry</span></span></div></td><td class="toc_number" align=right>146</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>34 Microbiology</span></span></div></td><td class="toc_number" align=right>153</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>Cured meats</span></span></div></td><td class="toc_number" align=right>167</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>42 Technology</span></span></div></td><td class="toc_number" align=right>168</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>43 chemistry</span></span></div></td><td class="toc_number" align=right>199</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr></table></div></div><div class="second_toc_column"><div class="second_toc_pad"><table><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>64 Microbiology</span></span></div></td><td class="toc_number" align=right>307</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>Fermented sausages</span></span></div></td><td class="toc_number" align=right>314</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>72 Technology</span></span></div></td><td class="toc_number" align=right>317</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>73 Chemistry</span></span></div></td><td class="toc_number" align=right>338</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>74 Microbiology</span></span></div></td><td class="toc_number" align=right>344</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>Frozen meat and meat products</span></span></div></td><td class="toc_number" align=right>355</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>82 Technology of freezing</span></span></div></td><td class="toc_number" align=right>357</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>83 Technology of frozen meats and meat products</span></span></div></td><td class="toc_number" align=right>368</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>84 Chemical and physical processes</span></span></div></td><td class="toc_number" align=right>376</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>85 Microbiology</span></span></div></td><td class="toc_number" align=right>384</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>Dried meats intermediate moisture meats and meat extracts</span></span></div></td><td class="toc_number" align=right>387</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>92 Technology</span></span></div></td><td class="toc_number" align=right>389</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>93 Chemistry</span></span></div></td><td class="toc_number" align=right>406</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>94 Microbiology</span></span></div></td><td class="toc_number" align=right>410</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><span style="white-space:nowrap"><span dir=ltr>Further reading</span></span></div></td><td class="toc_number" align=right>413</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><a class="primary" href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&pg=PA417&dq=meat+freezing+today&source=gbs_toc_r&cad=2" ><span title="Index" style="white-space:nowrap"><span dir=ltr>Index</span></span></a></div></td><td class="toc_number" align=right>417</td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr><tr><td class="toc_entry"><div class="toc_entry"><a class="primary" href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&printsec=copyright" ><span title="Copyright" style="white-space:nowrap"><span dir=ltr>Copyright</span></span></a></div></td><td class="toc_number" align=right></td></tr><tr><td class="toc_border"> </td><td class="toc_border"></td></tr></table></div></div><br style="clear:both;"/><span onclick="_OC_setListSectionVisible('toc_h', 0)" class=morelesslink id=toc_hc1 style="display:none"><br>Less</span></div><script type="text/javascript">if (window['_OC_setListSectionVisible']) {_OC_setListSectionVisible('toc_h', 0);}</script></div></div><div class=vertical_module_list_row><h3 class=about_title><a name="word_cloud_anchor"></a>Common terms and phrases</h3><div id=word_cloud class=about_content><div id=word_cloud_v><style type="text/css">.cloud9 {color: #7777cc;font-size: 10px;}.cloud8 {color: #6963CC;font-size: 10.5px;}.cloud7 {color: #6057CC;font-size: 11px;}.cloud6 {color: #574BCC;font-size: 11.5px;}.cloud5 {color: #4E3DCC;font-size: 12px;}.cloud4 {color: #4632CC;font-size: 14px;}.cloud3 {color: #3D26CC;font-size: 16px;}.cloud2 {color: #341ACC;font-size: 18px;}.cloud1 {color: #2B0DCC;font-size: 20px;}.cloud0 {color: #2200CC;font-size: 22px;}.cloud {margin-top: 4px;line-height: 24px;}.cloud a {margin-right: 6px;text-decoration: none;}.cloud a:hover {text-decoration: underline;}</style><div class=cloud><a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=amino+acids&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>amino acids</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=animals&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud7"><span dir=ltr>animals</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=antioxidants&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>antioxidants</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=appears&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>appears</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=aureus&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud7"><span dir=ltr>aureus</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=bacon&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud4"><span dir=ltr>bacon</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=beef&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud5"><span dir=ltr>beef</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=brine&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>brine</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=burgers&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud7"><span dir=ltr>burgers</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=calpains&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>calpains</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=carcass&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud7"><span dir=ltr>carcass</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=chicken&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>chicken</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=chilling&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>chilling</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=collagen&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>collagen</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=colour&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud6"><span dir=ltr>colour</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=comminuted&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud1"><span dir=ltr>comminuted</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=common&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>common</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=compounds&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>compounds</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=considered&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>considered</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=contamination&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>contamination</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=cooked+cured+meats&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>cooked cured meats</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=cooked+meat+products&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>cooked meat products</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=cooling&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>cooling</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=denaturation&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>denaturation</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=drying&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud6"><span dir=ltr>drying</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=effect&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud7"><span dir=ltr>effect</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=emulsion&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>emulsion</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=endospores&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>endospores</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=ensure&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>ensure</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=Enterobacteriaceae&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>Enterobacteriaceae</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=enzymes&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>enzymes</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=especially&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud7"><span dir=ltr>especially</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=factors&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud7"><span dir=ltr>factors</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=fermented+sausages&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud4"><span dir=ltr>fermented sausages</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=fibres&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>fibres</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=flavour&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>flavour</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=food+poisoning&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>food poisoning</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=formation&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>formation</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=freezing&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud5"><span dir=ltr>freezing</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=frozen+meat&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud7"><span dir=ltr>frozen meat</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=glycolysis&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud2"><span dir=ltr>glycolysis</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=heat&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud6"><span dir=ltr>heat</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=high+level&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>high level</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=importance&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>importance</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=increase&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>increase</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=infection&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud5"><span dir=ltr>infection</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=ingredients&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud7"><span dir=ltr>ingredients</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=involved&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud6"><span dir=ltr>involved</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=lactic+acid+bacteria&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud0"><span dir=ltr>lactic acid bacteria</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=Lactobacillus&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>Lactobacillus</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=lipid&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>lipid</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=lipid+oxidation&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>lipid oxidation</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=major&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>major</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=manufacture&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>manufacture</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=meat+content&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud7"><span dir=ltr>meat content</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=method&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>method</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=metMb&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>metMb</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=metmyoglobin&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>metmyoglobin</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=micro-organisms&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud5"><span dir=ltr>micro-organisms</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=microbial+growth&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>microbial growth</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=microbiological&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud6"><span dir=ltr>microbiological</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=microflora&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud7"><span dir=ltr>microflora</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=minimize&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>minimize</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=moisture&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>moisture</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=monocytogenes&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>monocytogenes</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=mould&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud7"><span dir=ltr>mould</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=muscle&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud4"><span dir=ltr>muscle</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=myofibrils&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud2"><span dir=ltr>myofibrils</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=myoglobin&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud2"><span dir=ltr>myoglobin</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=myosin&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud1"><span dir=ltr>myosin</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=NaCl&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud2"><span dir=ltr>NaCl</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=nitrite&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud1"><span dir=ltr>nitrite</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=occur&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud7"><span dir=ltr>occur</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=oxygen&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>oxygen</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=packaging&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>packaging</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=p%C3%A2t%C3%A9s&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>p芒t茅s</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=pathogens&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud5"><span dir=ltr>pathogens</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=pH+value&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>pH value</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=pigments&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>pigments</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=pigs&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>pigs</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=pork&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud6"><span dir=ltr>pork</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=post-mortem+glycolysis&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>post-mortem glycolysis</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=poultry&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud6"><span dir=ltr>poultry</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=present&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>present</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=problem&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud7"><span dir=ltr>problem</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=protein&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud2"><span dir=ltr>protein</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=proteolysis&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>proteolysis</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=rapid&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>rapid</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=ready-meals&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>ready-meals</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=reduced&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud6"><span dir=ltr>reduced</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=refrigeration&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>refrigeration</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=relatively&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>relatively</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=retail&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud7"><span dir=ltr>retail</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=role&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud9"><span dir=ltr>role</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=Salmonella&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud2"><span dir=ltr>Salmonella</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=significant&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>significant</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=sliced&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>sliced</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=smoking&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>smoking</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=spoilage&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud2"><span dir=ltr>spoilage</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=Staph&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>Staph</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=starter+cultures&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>starter cultures</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=storage&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud5"><span dir=ltr>storage</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=surface&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>surface</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=sweetcure&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>sweetcure</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=temperature&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud2"><span dir=ltr>temperature</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=tion&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud6"><span dir=ltr>tion</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=tissue&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>tissue</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=types&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud6"><span dir=ltr>types</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=uncooked&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>uncooked</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=usually&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud7"><span dir=ltr>usually</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=vacuum+packed&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>vacuum packed</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=VTEC&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>VTEC</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=Wiltshire&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud3"><span dir=ltr>Wiltshire</span></a> <a href="https://books.google.com.sg/books?id=kiSJbpVy1IgC&q=yeasts&dq=meat+freezing+today&source=gbs_word_cloud_r&cad=3" class="cloud8"><span dir=ltr>yeasts</span></a></div></div></div></div><div class=vertical_module_list_row><h3 class=about_title><a name="citations_module_anchor"></a>References to this book</h3><div id=citations_module class=about_content><div id=citations_module_v><div class="left-column-outer"><div class="left-column-inner"><div class="crsiwrapper"><table class="rsi" cellspacing=0 cellpadding=0 border=0><tr><td class="coverdstd" align="center"><a href="https://books.google.com.sg/books?id=9cq4cXjSrowC&dq=meat+freezing+today&source=gbs_citations_module_r&cad=4" ><img alt="" class="coverthumb hover-card-attach-point" src="https://books.google.com.sg/books/content?id=9cq4cXjSrowC&printsec=frontcover&img=1&zoom=5&edge=curl" border="0" height="80"></a></td><td valign=top><div class=resbdy><a class="primary cresbdy" href="https://books.google.com.sg/books?id=9cq4cXjSrowC&printsec=frontcover&dq=meat+freezing+today&vq=%22Meat+and+Meat+Products:+Technology,+Chemistry+and+Microbiology%22&source=gbs_citations_module_r&cad=4"><span dir=ltr>Advanced Planning in Fresh Food Industries: Integrating Shelf Life into ...</span></a><br><span style="line-height: 1.3em; font-size:-1;"><span><a href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=inauthor:%22Matthias+L%C3%BCtke+Entrup%22" class="secondary"><span dir=ltr>Matthias L眉tke Entrup</span></a></span><br/><span><span style="color:#99522e">Limited preview</span> - 2005</span><br/></span></div></td><td align=right></td></tr></table></div><div class="crsiwrapper"><table class="rsi" cellspacing=0 cellpadding=0 border=0><tr><td class="coverdstd" align="center"><a href="https://books.google.com.sg/books?id=ZxL3KUEzR5AC&dq=meat+freezing+today&source=gbs_citations_module_r&cad=4" ><img alt="" class="coverthumb hover-card-attach-point" src="https://books.google.com.sg/books/content?id=ZxL3KUEzR5AC&printsec=frontcover&img=1&zoom=5" border="0" height="80"></a></td><td valign=top><div class=resbdy><a class="primary cresbdy" href="https://books.google.com.sg/books?id=ZxL3KUEzR5AC&printsec=references&dq=meat+freezing+today&vq=%22Meat+and+Meat+Products:+Technology,+Chemistry+and+Microbiology%22&source=gbs_citations_module_r&cad=4"><span dir=ltr>Handbook of Food Science, Technology, and Engineering, Volume 2</span></a><br><span style="line-height: 1.3em; font-size:-1;"><span><a href="" class="secondary"><span dir=ltr>Yiu H. Hui</span></a></span><br/><span><span style="color:#999">No preview available</span> - 2006</span><br/></span></div></td><td align=right></td></tr></table></div><a class="secondary" href="https://books.google.com.sg/books?q=cites:ISBN0412495600&id=kiSJbpVy1IgC&source=gbs_citations_module_r&cad=4"><span dir=ltr>All Book Search results &raquo;</span></a></div></div><div style="clear:both"></div> </div></div></div><div class=vertical_module_list_row><h3 class="about_title">Bibliographic information</h3><div class="about_content" id="metadata_content" style="padding-bottom:.3em"><div class="metadata_sectionwrap"><table id="metadata_content_table"><tr class="metadata_row"><td class="metadata_label">Title</td><td class="metadata_value"><span dir=ltr>Meat and Meat Products: Technology, Chemistry and Microbiology</span><br><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=bibliogroup:%22Food+Products+Series%22&source=gbs_metadata_r&cad=5"><i><span dir=ltr>Volume 3 of Food Products Series</span></i></a></td></tr><tr class="metadata_row"><td class="metadata_label"><span dir=ltr>Authors</span></td><td class="metadata_value"><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=inauthor:%22A.+Varnam%22&source=gbs_metadata_r&cad=5"><span dir=ltr>A. Varnam</span></a>, <a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=inauthor:%22Jane+P.+Sutherland%22&source=gbs_metadata_r&cad=5"><span dir=ltr>Jane P. Sutherland</span></a></td></tr><tr class="metadata_row"><td class="metadata_label"><span dir=ltr>Edition</span></td><td class="metadata_value"><span dir=ltr>illustrated</span></td></tr><tr class="metadata_row"><td class="metadata_label"><span dir=ltr>Publisher</span></td><td class="metadata_value"><span dir=ltr>Springer Science & Business Media, 1995</span></td></tr><tr class="metadata_row"><td class="metadata_label"><span dir=ltr>ISBN</span></td><td class="metadata_value"><span dir=ltr>0412495600, 9780412495601</span></td></tr><tr class="metadata_row"><td class="metadata_label"><span dir=ltr>Length</span></td><td class="metadata_value"><span dir=ltr>430 pages</span></td></tr><tr class="metadata_row"><td class="metadata_label"><span dir=ltr>Subjects</span></td><td class="metadata_value"><div style="display:inline" itemscope itemtype="http://data-vocabulary.org/Breadcrumb"><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=subject:%22Business+%26+Economics%22" itemprop="url" dir=ltr><span itemprop="title">Business & Economics</span></a></div> › <div style="display:inline" itemscope itemtype="http://data-vocabulary.org/Breadcrumb"><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=subject:%22Business+%26+Economics+Industries%22" itemprop="url" dir=ltr><span itemprop="title">Industries</span></a></div> › <div style="display:inline" itemscope itemtype="http://data-vocabulary.org/Breadcrumb"><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=subject:%22Business+%26+Economics+Industries+Agribusiness%22" itemprop="url" dir=ltr><span itemprop="title">Agribusiness</span></a></div><br><br><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=subject:%22Business+%26+Economics+/+Industries+/+Agribusiness%22&source=gbs_metadata_r&cad=5"><span dir=ltr>Business & Economics / Industries / Agribusiness</span></a><br/><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=subject:%22Technology+%26+Engineering+/+Chemical+%26+Biochemical%22&source=gbs_metadata_r&cad=5"><span dir=ltr>Technology & Engineering / Chemical & Biochemical</span></a><br/><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=subject:%22Technology+%26+Engineering+/+Food+Science+/+Food+Types%22&source=gbs_metadata_r&cad=5"><span dir=ltr>Technology & Engineering / Food Science / Food Types</span></a><br/><a class="primary" href="https://www.google.com.sg/search?tbo=p&tbm=bks&q=subject:%22Technology+%26+Engineering+/+Food+Science+/+General%22&source=gbs_metadata_r&cad=5"><span dir=ltr>Technology & Engineering / Food Science / General</span></a></td></tr><tr class="metadata_row"><td> </td><td> </td></tr><tr class="metadata_row"><td class="metadata_label"><span dir=ltr>Export Citation</span></td><td class="metadata_value"><a class="gb-button " href="https://books.google.com.sg/books/download/Meat_and_Meat_Products_Technology_Chemis.bibtex?id=kiSJbpVy1IgC&output=bibtex"><span dir=ltr>BiBTeX</span></a> <a class="gb-button " href="https://books.google.com.sg/books/download/Meat_and_Meat_Products_Technology_Chemis.enw?id=kiSJbpVy1IgC&output=enw"><span dir=ltr>EndNote</span></a> <a class="gb-button " href="https://books.google.com.sg/books/download/Meat_and_Meat_Products_Technology_Chemis.ris?id=kiSJbpVy1IgC&output=ris"><span dir=ltr>RefMan</span></a></td></tr></table></div><div style="clear:both"></div></div></div><script>_OC_addFlags({Host:"https://books.google.com.sg/", IsBrowsingHistoryEnabled:1, IsBooksUnifiedLeftNavEnabled:1, IsBooksRentalEnabled:1, IsZipitFolderCollectionEnabled:1});_OC_Run({"is_cobrand":false,"sign_in_url":"https://www.google.com/accounts/Login?service=print\u0026continue=https://books.google.com.sg/books%3Fid%3DkiSJbpVy1IgC%26dq%3Dmeat%2Bfreezing%2Btoday%26source%3Dgbs_navlinks_s%26hl%3Den\u0026hl=en"}, {"volume_id":"kiSJbpVy1IgC","is_ebook":false,"volumeresult":{"has_flowing_text":true,"has_scanned_text":true,"can_download_pdf":false,"can_download_epub":false,"is_pdf_drm_enabled":false,"is_epub_drm_enabled":false},"sample_url":"https://play.google.com/books/reader?id=kiSJbpVy1IgC\u0026source=gbs_atb_hover","is_browsable":true,"is_public_domain":false}, {});</script><div id="footer_table" style="font-size:83%;text-align:center;position:relative;top:20px;height:4.5em;margin-top:2em"><div style="margin-bottom:8px"><a href="/intl/en/googlebooks/about.html"><nobr><nobr>About Google Books</nobr></nobr></a> - <a href="/intl/en/googlebooks/privacy.html"><nobr><nobr>Privacy Policy</nobr></nobr></a> - <a href="/intl/en/googlebooks/tos.html"><nobr><nobr>Terms of Service</nobr></nobr></a> - <a href="http://books.google.com.sg/support/partner/?hl=en-SG"><nobr><nobr>Information for Publishers</nobr></nobr></a> - <a href="http://books.google.com.sg/support/answer/180577?hl=en-SG&url=https://books.google.com.sg/books?id=kiSJbpVy1IgC&dq=meat+freezing+today&source=gbs_navlinks_s&hl=en&v=kiSJbpVy1IgC&is=atb"><nobr><nobr>Report an issue</nobr></nobr></a> - <a href="http://books.google.com.sg/support/topic/4359341?hl=en-SG"><nobr><nobr>Help</nobr></nobr></a> - <a href="https://www.google.com.sg/"><nobr><nobr>Google Home</nobr></nobr></a></div></div></div></div></div><script>(function() {var href = window.location.href;if (href.indexOf('?') !== -1) {var parameters = href.split('?')[1].split('&');for (var i = 0; i < parameters.length; i++) {var param = parameters[i].split('=');if (param[0] == 'focus') {var elem = document.getElementById(param[1]);if (elem) {elem.focus();}}}}})();</script>