Prentice Hall
Trades & Technology
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Meat We Eat, The, 14/E
ISBN-10: 0813431751
ISBN-13: 9780813431758
Publisher: Prentice Hall
Copyright: 2001
Format: Cloth; 1128 pp
Published: 09/15/2000
Status: Instock
Suggested retail price: $69.33
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The latest edition is ideal for anyone interested in meat science. It explains the variety of steps taken in the conversion of whole live animals into nutritious and appetizing food for human consumption.
1. Introduction.
2. Meat Biotechnology and Microbiology.
3. Meat Inspection and Animal Loss Factors.
4. Preparations for Processing—Worker and Equipment Safety.
5. Hog Slaughter.
6. Cattle Slaughter.
7. Sheep and Lamb Slaughter.
8. Veal and Calf Slaughter.
9. Poultry Processing.
10. Game Processing.
11. Packing House By-Products.
12. Federal Meat Grading and Its Interpretations.
13. Meat Merchandising.
14. Pork Identification and Fabrication.
15. Beef Identification and Fabrication.
16. Lamb Identification and Fabrication.
17. Veal and Calf Identification and Fabrication.
18. Fresh Meat Processing.
19. Preservation and Storage of Meat.
20. Meat Curing and Storage.
21. Sausages.
22. Structure and Function of Muscle.
23. Meat as a Food.
24. Preparing and Serving Meats.
25. Meat Judging and Evaluation.
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