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Principles of modified-atmosphere and sous vide product packaging / edited by Jeffery M. Farber, Karen L. Dodds.

Contributor(s): Publication details: Lancaster, Pa. : Technomic Pub. Co., c1995.Description: ix, 464 p. : ill. ; 24 cmISBN:
  • 1566762766 (hbk.)
  • 9781566762762 (hbk.)
Subject(s): DDC classification:
  • 664.09 PRI
Contents:
1. Introduction - 2. A perspective on MAP products in North America and Western Europe - 3. Current status of Sous Vide in Europe - 4. Microbiological concerns associated with MAP and Sous Vide products - 5. MAP and CAP of fresh, red meats, poultry and offals - 6. MAP of cooked meat and poultry products - 7. Fish and shellfish products in Sous Vide and modified atmpsphere packs - 8. Principles and practice of modifed atmosphere packaging of horticultural commodities - 9. Modified atmosphere packaging of bakery and pasta products - 10. Sous Vide: Past, present, and future - 11. The potential use of additional hurdles to increase the microbiological safety of MAP and Sous Vide products - 12. Modified atmosphere packaging - present and future uses of gas absorbents and generators - 13. The applications of HACCP for MAP and Sous Vide products - 14. Potential use of time-temperature indicators as an indicator of temperature abuse of MAP products - 15. Regulations and guidelines regarding the manufacture and sale of MAP and Sous Vide products.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 5, BayNo 3

 664.09 PRI (Browse shelf(Opens below)) 1 Available SCAFS,70006,03,GR 5000033595

Includes bibliographical references and index.

1. Introduction - 2. A perspective on MAP products in North America and Western Europe - 3. Current status of Sous Vide in Europe - 4. Microbiological concerns associated with MAP and Sous Vide products - 5. MAP and CAP of fresh, red meats, poultry and offals - 6. MAP of cooked meat and poultry products - 7. Fish and shellfish products in Sous Vide and modified atmpsphere packs - 8. Principles and practice of modifed atmosphere packaging of horticultural commodities - 9. Modified atmosphere packaging of bakery and pasta products - 10. Sous Vide: Past, present, and future - 11. The potential use of additional hurdles to increase the microbiological safety of MAP and Sous Vide products - 12. Modified atmosphere packaging - present and future uses of gas absorbents and generators - 13. The applications of HACCP for MAP and Sous Vide products - 14. Potential use of time-temperature indicators as an indicator of temperature abuse of MAP products - 15. Regulations and guidelines regarding the manufacture and sale of MAP and Sous Vide products.