August Pagac 
Meat and Meat Products 
Technology, Chemistry and Microbiology

Meat and Meat Products: Technology, Chemistry and Microbiology – Meat Products is one in a series of Med Tech’s Food Sciences handbooks; others include Dairy Products, and Fish and Seafood. This book is intended to provide the reader with easy-to-use references to microorganisms in various meat and poultry products.This handbook features current developments in meat and poultry processing that can have a bearing on the type and range of growth and survival of microorganisms in these products, and hazards linked to these products. The products covered include: Chilled and Frozen Raw Meat, Poultry, and Their Products Cooked Meats, Poultry, and Their Products Dried Meats, Poultry, and Related Products Cured Meats and Poultry, Including Cooked Cured Meats Fermented Meats Eggs This handbook also includes the new Commission Regulations on hygiene for foodstuffs, specific hygiene rules for food of animal origin, and microbiological criteria for foodstuffs; HACCP; and contact details for food authorities associated with the meat industry and general food safety.This book remains a valuable source of information for microbiologists and food scientists responsible for food safety in the meat and poultry industry.