An all-in-one reference on research & development, quality, and production control that is ideal for managers working in the meat industry
Meat and fat 1. Meat and fat 2. Biochemistry of meat 3. Definitions Additives 4. Additives 5. Colour in cured meat products and fresh meat 6. Casings Production technology 7. Fermented salami - non heat treated 8. Typical products made in the world 9. Fermented salami - semi cooked and fully cooked 10. Typical products made in the world 11. Non-fermented salami - fully cooked 12. Typical products made in the world
Gerhard Feiner has many years of experience in the industry. He started out with a Butcher apprenticeship and then obtained his Master Butcher degree in Austria. He then went on to be a Production Manager and Factory Manager in Austria, New Zealand and China. Dr. Feiner completed a post-graduate study of meat processing technology and business in Kulmbach, Germany. He became a Technical Manager for an international food additive company based in Melbourne, Australia covering Asia-Pacific and then Technical Director for a large meat processing company in Australia. He has his own consultancy and meat product manufacturing business and is currently the Head of Regional Application and Development Asia-Pacific for an international food ingredient business. In addition, Gerhard Feiner, is an International guest speaker at meat processing conferences and Lecturer at RMIT University in Melbourne on meat product technology.