Sausage Manufacture ：Principles and Practice ( Woodhead Publishing Series in Food Science, Technology and Nutrition )

Publication subTitle ：Principles and Practice

Publication series ：Woodhead Publishing Series in Food Science, Technology and Nutrition

Author： Essien E

Publisher： Elsevier Science‎

Publication year： 2003

E-ISBN: 9781855737167

P-ISBN(Paperback): 9781855737150

P-ISBN(Hardback): 9781855737150

Subject： TS2 food industry

Language： ENG

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Description

Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.

Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance.

The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation.

Written by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers.

Provides a concise and authoritative guide to manufacturing high-quality sausage products for the consumer
Discusses issues of definition, market trends, product formulation, and the calculations required for mandatory product labelling in the EU
Reviews key s

Chapter

Front Cover

pp.： 1 – 2

Sausage Manufacture: Principles and Practice

pp.： 2 – 3

pp.： 3 – 4

Table of Contents

pp.： 4 – 8

Foreword

pp.： 8 – 10

About the author

pp.： 10 – 12

About the book

pp.： 12 – 13

Figures

pp.： 13 – 14

Tables

pp.： 14 – 16

Introduction

pp.： 16 – 20

Chapter 1. Definition of sausages

pp.： 20 – 24

Chapter 2. Sausage market trends

pp.： 24 – 30

Chapter 3. Product formulation

pp.： 30 – 44

Chapter 4. Production stages

pp.： 44 – 56

Chapter 5. Sausage quality and safety management

pp.： 56 – 78

Chapter 6. Novel products

pp.： 78 – 82

Appendix 1: List of permitted food additives with their serial numbers (EC numbers)

pp.： 82 – 87

Appendix 2: Supplier information and evaluation form

pp.： 87 – 90

Appendix 3: Delivery inspection record for meat

pp.： 90 – 91

Appendix 4: Delivery inspection record for dry goods

pp.： 91 – 92

Appendix 5: Delivery inspection record for packaging

pp.： 92 – 93

Appendix 6: HACCP process flow diagram: cooked sausages

pp.： 93 – 94

Appendix 7: HACCP plan for cooked sausages

pp.： 94 – 98

Bibliography

pp.： 98 – 100

Index

pp.： 100 – 105

The users who browse this book also browse