主要内容：第一篇 肉与肉制品 第一章 畜禽产肉性能 第二章 肉的组织结构和化学组成 第三章 屠宰与分割 ▪ 畜产品是指通过畜牧生产获得的产品。 ▪ 畜产品加工是指对畜产品进行加工处理的过程。 ▪ 畜产品加工学是研究畜产品加工的科学理论和工艺技术的学问。 ▪ 畜产品加工学是食品科学与工程学科的一个分支

From the moment an animal is slaughtered the meat produced begins to lose weight by evaporation. Under typical commercial distribution condi tions, it has been estimated that lamb and beef lose from 5.5 to 7% by evap- oration between slaughter and retail sale(Malton, 1984). Weight losses from pork are probably of the same magnitude. In addition to the direct loss in saleable meat there are also secondary

leat for industrial processing is usually frozen in the form of carcasses, quarters or boned out primals in 25 kg cartons. Most bulk meat, consumer portions and meat products are frozen in air blast freezers. Some small ind viduals items, for example beefburgers, may be frozen in cryogenic tunnels and a small amount of offal and other meat is frozen in plate freezers. It is not unusual for meat to be frozen twice before it reaches the consumer During industrial processing frozen raw material is often thawed or tem-

Developments in frozen transport in the 19th century established the inter- national food market. In 1877, a cargo of frozen meat was sent from Buenos Aires to France. The following year 5000 frozen mutton carcasses were transported from Paraguay to France. In 1880, the SS Strathleven arrived in London with a cargo of 40 tons of frozen Australian beef, and by 1910

In general, display cabinets have to accommodate three types of meat and meat products: (1)chilled wrapped, (2) chilled unwrapped and (3)frozen wrapped products. The required display life and consequent environmental conditions for wrapped chilled products differ from those for unwrapped products. The desired chilled display life for wrapped meat and meat prod- ucts ranges from a few days to many weeks and is primarily limited by microbiological considerations. Retailers of unwrapped meat and deli

Thermophysical properties of meat In chilling, freezing, thawing and tempering processes heat has either to be introduced or to be extracted from the meat to change its temperature The rate at which heat can be removed or introduced into the surface of meat is essentially a function of the process being used, for example air blast, plate, immersion, and so on. However, the rate at which heat can flow from within the meat to its surface is a function of the thermophysical prop- erties of the meat. If we continue to

In specifying refrigeration equipment the function of the equipment must be absolutely clear. Refrigeration equipment is always used to control tem- perature. Either the meat passing through the process is to be maintained it its initial temperature, for example as in a refrigerated store or a packing operation, or the temperature of the meat is to be reduced, for example in a blast freezer. These two functions

ad Publishing Limited, Abington Hall, Abington Published in North America by CRC Press LLC, 2000 Corporate Blvd, NW Boca Raton fL 33431. US First published 2002, Woodhead Publishing Ltd and CRC Press LLC o The University of Bristol 2002 The authors have asserted their moral rights

第一节 控制肉变质的体系 第二节 肉品保鲜方法 第一节 辅料

一、香肠加工的工艺流程 原料肉的选择→切块→腌制→绞肉/斩拌→拌馅→填充/结扎→发酵→烟熏→蒸煮→干燥。 二、加工过程的质量控制 1.原料肉的选择 原料肉一般以猪肉、牛肉、犊牛肉为主。绵羊肉因其肉质较硬,有独特的膻味,价格较贵,所以作为加工原料受限制兔肉和鸡肉应用的比较也较小。选择经兽医卫生检验合格的肉为原料。选择腿肉和臀肉为最好,因为这些部位的肌肉组织多、结缔组织少,肥肉一般选用背部的皮下脂肪