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Meat We Eat, The, 14th Edition
ISBN-10: 0-8134-3175-1
ISBN-13: 978-0-8134-3175-8
Published by Prentice Hall
© 2001
Pub. Date: Sep 15, 2000
Format: Cloth
Table of Contents
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.
