Thermal Processing Of Ready-To-Eat Meat Products

This reference supplies information on technical and regulatory aspects of thermal processing of ready-to-eat (RTE) meat products, based on an Annual Short Course at The Ohio State University. Basics of heat and mass transfer and microbiology are presented, followed by chapters on applications of heat transfer and microbiology technology, addressing batch and continuous thermal processing in air and by indirect heat transfer. Predictive equations, pathogen lethality, and growth modes are covered, and sources of supporting documentation materials for HACCP decisions are provided. Knipe teaches in the departments of Food Science and Technology and Animal Science at The Ohio State University. Rust is professor emeritus in the Department of Animal Science at Iowa State University. Annotation c2010 Book News, Inc., Portland, OR (booknews.com)

C. Lynn Knipe, PhD, is associate professor in the departments of Food Science and Technology and Animal Science, and the Extension Processed Meats Specialist at The Ohio State University, Columbus, OH.

Robert E. Rust is professor emeritus in the department of Animal Science at Iowa State University, Ames, IA, and continues to serve as a consultant to the meat industry.