2001•Ullmann's Encyclopedia of Industrial ChemistryRequires access
Meat and Meat Products
Karl‐Otto Honikel
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Abstract
The article contains sections titled: 1. Definitions 2. History 3. Composition of Meat 4. Meat Production and Slaughtering 5. Fresh Meat Processing 6. Processing Techniques 6.1. Chilling of Meat 6.2. Freezing of Meat 6.3. Heating of Meat and Meat Products 6.4. Salting and Curing 6.5. Use of Additives 6.6. Smoking 6.7. Drying and Other Means of Preservation 7. Types of Meat Products 8. Manufacturing of Meat Products 8.1. Raw Meat Products 8.1.1. Raw Hams 8.1.2. Raw Sausages 8.2. Cooked Products 8.2.1. Emulsion-Type Sausages 8.2.2. Cooked Sausages 8.3. Cooked Ham 9. Meat Species Identification 10. World Meat Production 11. Meat Grading