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Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.

Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.

With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research.

• Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processing
• Examines the range of processing techniques that have been deployed at various stages in the supply chain
• Comprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality.

The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.

Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.

• A one volume reference on processed meat products
• Combines detailed practical knowledge of processing and ingredients with scientific understanding
• A standard reference for research & development, quality and production managers in the meat industry

The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer.

Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems.

Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat.

• The standard work on meat refrigeration
• Covers both individual quality issues and the management of the cold chain from carcass to consumer

This book is a detailed introduction to mechanical alloying, offering guidelines on the necessary equipment and facilities needed to carry out the process and giving a fundamental background to the reactions taking place. El-Eskandarany, a leading authority on mechanical alloying, discusses the mechanism of powder consolidations using different powder compaction processes. A new chapter will also be included on thermal, mechanically-induced and electrical discharge-assisted mechanical milling.

Fully updated to cover recent developments in the field, this second edition also introduces new and emerging applications for mechanical alloying, including the fabrication of carbon nanotubes, surface protective coating and hydrogen storage technology. El-Eskandarany discusses the latest research into these applications, and provides engineers and scientists with the information they need to implement these developments. The industrial applications of nanocrystalline and metallic glassy powders are presented.

The book also contains over 200 tables and graphs to illustrate the milling processes and present the properties and characteristics of the resulting materials.

• Guides readers through each step of the mechanical alloying process, covering best practice techniques and offering guidelines on the required equipment
• Tables and graphs are used to explain the stages of the milling processes and provide an understanding of the properties and characteristics of the resulting materials
• A comprehensive update on the previous edition, including new chapters to cover new applications

This text provides the student and professional mechanical engineer with a reference text of an essentially practical nature. It is uncluttered by text, and extensive use of illustrations and tables provide quick and clear access to information. It also
includes examples of detailed calculations on many of the applications of technology used by mechanical and production engineers, draughtsmen and engineering designers.


Although mainly intended for those studying and practising mechanical engineering, a glance at the contents will show that it is also useful to those in related branches of engineering such as production, marine, offshore, mining, mineral and in
particular that of design. This reference book provides engineers with a wealth of useful material in a very compact and quickly accessible form.

• Clear presentation and quick access to information
• Very practical material, readily applied
• Highly illustrated to aid understanding

These proceedings demonstrate the increasing interest and importance of contact mechanics and wear to the railway industry. The 27 contributions succeed in sustaining a balance between mechanics and metallurgy, theory and practice, and will be of considerable interest to those engaged in research, as well as practising engineers.