Technology for Cooked Ham Production
Technology for Cooked Ham Production is a technological guide to producing cooked ham. Key aspects include the classic fields of meat selection, brine composition and injection volume.
After training as a master butcher, Horst Brauer studied meat technology in Kulmbach and was head of the Technology Service department at Van Hees GmbH for over 40 years. Today he is a lecturer and has published numerous articles in specialist journals in addition to his books Technology for Cooked Ham Production and Technology for Boiled Sausage Production.
Technological guide to producing cooked ham
Key aspects include the classic fields of meat selection, brine composition and injection volume. This first edition additionally addresses the themes of muscle structure and influence of the pH value, as well as the points of the EU hygiene package that are relevant for cooked hams.
The author, Horst Brauer, also explains the effects of various additives and different analytical testing methods in detail. The reader acquires important information about tumbling, forming and cooking cooked hams and also gains insights into the methods of analytical and sensory testing. The main points are summarised clearly and helpfully at the end of each chapter.
About the book
- Meat selection
- Cut
- Use of Processing Additives
- Tumbling, Forming and Cooking
- Brine Composition and Injection Volume
- Methods of Sensory Testing and Analytical Chemistry
| Auflage | 1st edition, August 2009 |
|---|---|
| Ausstattung | hardback |
| Seitenzahl | 205 Seiten |
| Breite | 140 mm |
| Höhe | 210 mm |
| Verlag | dfv Mediengruppe Fachbuch, Mainzer Landstraße 251, 60326 Frankfurt am Main, info@dfv.de |
| Sachgebiet | Berufsausbildung, Fertigungsindustrie |
| Zielgruppe | Butchery, meat industry, education and training |
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