Thermal Processing of Ready-to-Eat Meat Products
August 2009, Wiley-Blackwell
Chapter 2 Microbiology of Cooked Meats (Aubrey F. Mendonca).
Chapter 3 Fundamentals of Continuous Thermal Processing (Donald Burge).
Chapter 4 Thermal Processing of Slurries (Darrell Horn and Daniel Voit).
Chapter 5 Processing Interventions to Inhibit Listeramonocytogenes Growth in Ready-to-Eat Meat Products (C. Lynn Knipe).
Chapter 6 Introduction to Lethality Equations (Bradley P. Marks).
Chapter 7 Predictive Microbiology Information Portal with Particular Reference to the USDA—Pathogen Modeling
Program (Vijay Juneja, Andy Hwang, and Mark Tamplin).
Chapter 8 Supporting Documentation Materials for HACCP Decisions (Mary Kay Folk).
Chapter 9 The 10 Principles of Sanitary Design for Ready-to-Eat Processing Equipment (David Kramer).
Chapter 10 Principles of Sanitary Design for Facilities (David Kramer).
Chapter 11 Third Party Audits (Robert E. Rust).
Chapter 12 Food Safety Beyond Guidelines and Regulations (Bradley P. Marks).
Appendix A Objectives and Critical Elements of Thermal Processing of Ready-to-Eat Meat Products (Erwin Waters).
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.