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 walls.- 4.4.2 Floors.- 4.4.3 Ceilings.- 4.4.4 Lighting.- 4.4.5 Ventilation.- 4.5 Factory layout.- 4.5.1 Separation of processes.- 4.5.2 Separation of personnel.- 4.6 Services.- 4.6.1 General water supply.- 4.6.2 Water for cooling purposes.- 4.6.3 General steam supply.- 4.6.4 Potable steam supply.- 4.6.5 Other services.- 4.6.6 Effluent.- 4.7 Personal hygiene.- 4.7.1 Health control.- 4.7.2 Protective clothing.- 4.7.3 Sanitary accommodation.- 4.7.4 Staff amenities.- 4.8 Equipment.- 4.8.1 Hygienic design.- 4.8.2 Installation.- Further reading.- 5 Cans and lids.- 5.1 Introduction.- 5.2 Metals used in can manufacture.- 5.2.1 Stec!.- 5.2.2 Tin-free steels (TFS) and blackplate.- 5.2.3 Aluminium.- 5.2.4 Mechanical properties.- 5.3 Methods of container manufacture.- 5.3.1 Three-piece can manufacture.- 5.3.2 Two-piece can manufacture.- 5.3.3 Can ends.- 5.4 Selection of a can-making route.- 5.4.1 Product(s) to be packed.- 5.4.2 Size of the market and the manufacturing unit.- 5.5 Mechanical properties of containers and ends.- 5.5.1 General.- 5.5.2 Axial strength.- 5.5.3 Panelling resistance.- 5.5.4 Peaking resistance.- 5.5.5 Measurement of mechanical properties.- 5.5.6 Secondary processes.- 5.6 Coatings.- 5.6.1 General classification.- 5.6.2 Protective internal coatings.- 5.7 Functions of can lacquers/enamels.- 5.7.1 Internal corrosion protection.- 5.7.2 Protection of the product.- 5.7.3 Facilitating manufacture.- 5.7.4 Base for dccoration.- 5.7.5 External corrosion and abrasion resistance.- 5.8 Methods of lacquer application.- 5.8.1 Roller coating in sheet form.- 5.8.2 Coil coating.- 5.8.3 Spraying.- 5.8.4 Electrocoating.- 5.9 Container corrosion; theory and practice.- 5.9.1 External corrosion.- 5.9.2 Internal corrosion.- 5.9.3 Theory 130 5.9.10 Recycling.- 5.10.1 Technical factors.- 5.10.2 Economics.- 6 Filling operations.- 6.1 Introduction.- 6.2 Hand filling.- 6.2.1 Meat products.- 6.2.2 Fish products.- 6.3 Mechanical filling - general considerations.- 6.4 Meat filling.- 6...