The Canning Of Fish And Meat

1 Raw Material Sourcing.- 1.1 Introduction.- 1.2 Supply Of Fish.- 1.3 Finding Fish.- 1.4 Catching Fish.- 1.4.1 Surrounding Nets.- 1.4.2 Towed Nets.- 1.4.3 Static Nets.- 1.4.4 Line And Hook.- 1.5 By-catch.- 1.6 On-board Handling Of Fish.- 1.6.1 Size Of Fish.- 1.6.2 Metabolic Rate.- 1.6.3 Catching Practice.- 1.6.4 Handling Fish.- 1.7 Quality Retention.- 1.7.1 Cooling With Ice.- 1.7.2 Boxing In Ice.- 1.7.3 Ice-chilled Sea Water (csw).- 1.7.4 Refrigerated Sea Water (rsw).- 1.7.5 Freezing.- 1.8 Fishfarming.- 1.9 Conclusions.- References.- 2 Fish Raw Material.- 2.1 Introduction.- 2.2 Transportation.- 2.2.1 Spoilage Factors.- 2.2.2 Protection In Transportation.- 2.3 Reception And Testing.- 2.4 Storage.- 2.5 Defrosting Frozen Fish.- 2.5.1 Air Thawing.- 2.5.2 Air Blast Thawing.- 2.5.3 Water Thawing.- 2.5.4 Vacuum Thawing.- 2.5.5 Other Methods Of Thawing.- 2.6 Fish Preparation.- 2.6.1 Heading.- 2.6.2 Filleting.- 2.6.3 Skinning.- 2.6.4 Smoking.- 2.6.5 Pre-cooking.- 2.7 Storing Prepared Fish.- 2.8 Chemical Indicators Of Quality.- References And Bibliography.- Appendix: Sources Of Machinery.- 3 Meat Raw Materials.- 3.1 Introduction.- 3.2 Specifications And Quality Assurance.- 3.3 Sampling Procedures.- 3.4 Identity Of Meat.- 3.4.1 Species.- 3.4.2 Age And Sex.- 3.4.3 Other Factors.- 3.4.4 Chemical Composition.- 3.5 Manufacturing Quality Factors.- 3.5.1 Functionality Of Meat Proteins.- 3.5.2 Curing Of Meat Products With Nitrite.- 3.5.3 The Importance Of Meat Ph.- 3.5.4 Ph Changes In Meat After Slaughter.- 3.5.5 Chilling And Freezing.- 3.5.6 Transport And Delivery.- 3.6 Physical Condition Of Meat.- 3.7 Microbiology Of Meat Raw Materials.- 3.7.1 Spoilage Bacteria.- 3.7.2 Food-poisoning Bacteria.- 3.8 Summary.- References.- 4 Canning Factory Standards.- 4.1 Introduction.- 4.2 Factory Environment.- 4.2.1 Location And Surroundings.- 4.2.2 Vehicles And Roadways.- 4.3 Factory Structure.- 4.3.1 External Walls.- 4.3.2 Access Ways.- 4.3.3 Pest-proofing.- 4.4 Production Area.- 4.4.1 Internal