Thermal Processing of Ready-to-Eat Meat Products

C. Lynn Knipe, PhD, is associate professor in the departments of Food Science and Technology and Animal Science, and the Extension Processed Meats Specialist at The Ohio State University, Columbus, OH. Robert E. Rust is professor emeritus in the department of Animal Science at Iowa State University, Ames, IA, and continues to serve as a consultant to the meat industry.

• Contributors ixPreface xiChapter 1 Heat and Mass Transfer 3Bradley P. MarksChapter 2 Microbiology of Cooked Meats 17Aubrey F. MendoncaChapter 3 Fundamentals of Continuous Thermal Processing 39Donald BurgeChapter 4 Thermal Processing of Slurries 57Darrell Horn and Daniel VoitChapter 5 Processing Interventions to Inhibit Listera monocytogenes Growth in Ready-to-Eat Meat Products 87C. Lynn KnipeChapter 6 Introduction to Lethality Equations 127Bradley P. MarksChapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA—Pathogen Modeling Program 137Vijay Juneja and Andy HwangChapter 8 Supporting Documentation Materials for HACCP Decisions 153Mary Kay FolkChapter 9 The Ten Principles of Sanitary Design for Ready-to-Eat Processing Equipment 163David KramerChapter 10 Principles of Sanitary Design for Facilities 173David KramerChapter 11 Third-Party Audits 187Robert E. RustChapter 12 Food Safety Beyond Guidelines and Regulations 195Bradley P. MarksAppendix A Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products 213Erwin WatersIndex 229