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|a 9781461528029
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|a 10.1007/978-1-4615-2802-9
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|a (DE-He213)978-1-4615-2802-9
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|a Footitt, R.J.
|e author.
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|4 http://id.loc.gov/vocabulary/relators/aut
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| 245 |
1 |
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|a The Canning of Fish and Meat
|h [electronic resource] /
|c by R.J. Footitt, A.S. Lewis.
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| 250 |
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|a 1st ed. 1999.
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| 264 |
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1 |
|a New York, NY :
|b Springer US :
|b Imprint: Springer,
|c 1999.
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| 300 |
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|a XV, 310 p.
|b online resource.
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|a Springer eBook Collection
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| 505 |
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|a 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 -- 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 -- 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.
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| 520 |
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|a '...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.
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| 590 |
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|a Loaded electronically.
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| 590 |
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|a Electronic access restricted to members of the Holy Cross Community.
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| 650 |
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|a Food—Biotechnology.
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| 690 |
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|a Electronic resources (E-books)
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