Thermal Processing of Ready-to-Eat Meat Products

Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Edited and authored by the most experienced and knowledgeable people in the meat industry on this subject, the book addresses all technical and regulatory aspects of the production of RTE meat products, such as heat and mass transfer, pathogen lethality, post-packaging pasteurization, sanitary design, predictive equations and supportive documentation for HACCP.

Contributors ix Preface xi Chapter 1 Heat and Mass Transfer 3 Bradley P. Marks Chapter 2 Microbiology of Cooked Meats 17 Aubrey F. Mendonca Chapter 3 Fundamentals of Continuous Thermal Processing 39 Donald Burge Chapter 4 Thermal Processing of Slurries 57 Darrell Horn and Daniel Voit Chapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in Ready-to-Eat Meat Products 87 C. Lynn Knipe Chapter 6 Introduction to Lethality Equations 127 Bradley P. Marks Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA—Pathogen Modeling Program 137 Vijay Juneja and Andy Hwang Chapter 8 Supporting Documentation Materials for HACCP Decisions 153 Mary Kay Folk Chapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing Equipment 163 David Kramer Chapter 10 Principles of Sanitary Design for Facilities 173 David Kramer Chapter 11 Third-Party Audits 187 Robert E. Rust Chapter 12 Food Safety Beyond Guidelines and Regulations 195 Bradley P. Marks Appendix A Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products 213 Erwin Waters Index 229