Source: Rita Jane Gabbett, MEATINGPLACE.COM, 11/12/12
The American Meat Science Association has completed Producing Battered and Breaded Meat Products, a new work in the growing Meat Processing Technology Series designed to create a resource for the industry on the principles of meat processing technology.
The book, authored by Shai Barbut form the University of Guelph, describes the processes used by the food industry to produce battered and breaded meat products. It addresses breading types and includes a troubleshooting section on common problems. Barbut’s research areas focus on meat processing including the relationship between texture and microstructure as well as pathogen reduction during processing.
Joe Sebranek of Iowa State University and Wes Osburn of Texas A&M University are directing the Meat Processing Technology Series. When completed, the series will include more than 20 chapters and will eventually be published as a single volume. As chapters are completed, they are published as monographs that can be used as textbooks or general reference.
