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Technology for Cooked Ham Production

Produktinformationen "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.

Über das Buch

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

Eigenschaften "Technology for Cooked Ham Production "
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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