The Canning of Fish and Meat
'...aimed at the technical person (and) also a good basic book for undergraduate students...' - Food Technology New Zealand' - '...especially useful for food technologists and others in the industry or training for it.' - Food Australia
| Main Authors: | , |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
New York, NY
Springer US
1999, 1999
|
| Edition: | 1st ed. 1999 |
| Subjects: | |
| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- 10 Laboratory services
- 10.1 Laboratory facilities
- 10.2 Analytical testing
- 10.3 Microbiological testing
- 10.4 Analyses recommended for cannery water and retort cooling water
- 10.5 Swab testing
- 10.6 Incubation tests
- 10.7 Sterility testing
- 10.8 Types of spoilage
- 10.9 Consumer illness complaints
- 10.10 Botulism
- 10.11 Staphylococcal poisoning
- Laboratory in-house quality assurance and accreditation
- Acknowledgement
- Reference
- to Quality Indicators
- 11 Cleaning
- 11.1 Introduction to cleaning in the fish canning industry
- 11.2 Introduction to cleaning in the meat industry
- Appendices 1-11
- Glossary of terms and definitions
- 8 Heat treatment
- 8.1 Introduction
- 8.2 Aims of the retorting process and commercial sterility
- 8.3 The requirements for a retorting system
- 8.4 The classification and selection of sterilising systems
- 8.5 Batch retorts
- 8.6 Continuous sterilisers
- 8.7 Instrumentation and control of sterilising systems
- 8.8 Establishment of thermal process
- 8.9 Procedures and records
- 8.10 Retort operation
- 8.11 Process audit reconciliation
- Suggested further reading
- Principal European suppliers of retorts and sterilisers
- 9 Warehousing and distribution
- 9.1 Recent trends
- 9.2 The storage problem
- 9.3 Brightstacking
- 9.4 Block-stacking
- 9.5 Semi-automated warehouse systems
- 9.6 Despatch
- 9.7 Pallets versus hand stow versus slipsheets
- 9.8 Electronic data interchange
- 9.9 Stock control
- 9.10 Third-party contracts
- 9.11 Performance measurement
- 9.12 Imports
- 9.13 Distribution and shipping
- 1 Raw material sourcing
- 1.1 Introduction
- 1.2 Supply of fish
- 1.3 Finding fish
- 1.4 Catching fish
- 1.5 By-catch
- 1.6 On-board handling of fish
- 1.7 Quality retention
- 1.8 Fish farming
- 1.9 Conclusions
- References
- 2 Fish raw material
- 2.1 Introduction
- 2.2 Transportation
- 2.3 Reception and testing
- 2.4 Storage
- 2.5 Defrosting frozen fish
- 2.6 Fish preparation
- 2.7 Storing prepared fish
- 2.8 Chemical indicators of quality
- References and Bibliography
- Appendix: Sources of machinery
- 3 Meat raw materials
- 3.1 Introduction
- 3.2 Specifications and quality assurance
- 3.3 Sampling procedures
- 3.4 Identity of meat
- 3.5 Manufacturing quality factors
- 3.6 Physical condition of meat
- 3.7 Microbiology of meat raw materials
- 3.8 Summary
- References
- 4 Canning factory standards
- 4.1 Introduction
- 4.2 Factory environment
- 4.3 Factory structure
- 4.4 Production area
- 4.5 Factory layout
- 4.6 Services
- 4.7 Personal hygiene
- 4.8 Equipment
- Further reading
- 5 Cans and lids
- 5.1 Introduction
- 5.2 Metals used in can manufacture
- 5.3 Methods of container manufacture
- 5.4 Selection of a can-making route
- 5.5 Mechanical properties of containers and ends
- 5.6 Coatings
- 5.7 Functions of can lacquers/enamels
- 5.8 Methods of lacquer application
- 5.9 Container corrosion; theory and practice
- 5.10 Recycling
- 6 Filling operations
- 6.1 Introduction
- 6.2 Hand filling
- 6.3 Mechanical filling - general considerations
- 6.4 Meat filling
- 6.5 Fish filling
- 6.6 Liquid fillers
- 6.7 Fillers for fish and meat products in sauce
- 6.8 Operational safety
- 6.9 Control of the filling operation
- Acknowledgement
- Manufacturers of filling machines
- 7 Can seaming
- 7.1 Introduction
- 7.2 Can seaming
- 7.3 Double seam acceptability
- 7.4 Target setting
- 7.5 Seamer maintenance procedures
- 7.6 Double seaming technology developments