The Meat We Eat,9780813431758

The Meat We Eat

by ; ; ; ;
Edition: 14th
ISBN13: 9780813431758
ISBN10: 0813431751
Format: Hardcover
Pub. Date: 2000-09-15
Publisher(s): Prentice Hall
Availability: This title is currently not available.
List Price: $107.43

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Summary

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.

Table of Contents

Preface v
About the Authors vii
Classification of Meat Species xi
Introduction
1(12)
Meat Biotechnology and Microbiology
13(24)
Meat Inspection and Animal Loss Factors
37(78)
Preparations for Processing --- Worker and Equipment Safety
115(18)
Hog Harvest
133(40)
Cattle Harvest
173(24)
Sheep and Lamb Harvest
197(16)
Veal and Calf Harvest
213(10)
Poultry Processing
223(24)
Game Processing
247(28)
Packing House By-products
275(72)
Federal Meat Grading and Its Interpretations
347(108)
Meat Merchandising
455(48)
Pork Identification and Fabrication
503(38)
Beef Identification and Fabrication
541(54)
Lamb Identification and Fabrication
595(34)
Veal and Calf Identification and Fabrication
629(12)
Fresh Meat Processing
641(48)
Preservation and Storage of Meat
689(42)
Meat Curing and Smoking
731(48)
Sausages
779(110)
Structure and Function of Muscle
889(20)
Meat as a Food
909(20)
Preparing and Serving Meats
929(74)
Meat Judging and Evaluation
1003(36)
Appendix 1039(46)
Index 1085

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