Record details

• ISBN: 0813431751
• Physical Description: xvi, 1112 p., [8] p. of plates : ill. (some col.) ; 26 cm.
• Edition: 14th ed.
• Publisher: Danville, Ill. : Interstate Publishers, c2001.

Content descriptions

Bibliography, etc. Note:

Includes bibliographical references and index.

Formatted Contents Note:

Meat biotechnology and microbiology -- Meat inspection and animal loss factors -- Preparations for processing--worker and equipment safety -- Hog harvest -- Cattle harvest -- Sheep and lamb harvest -- Veal and calf harvest -- Poultry processing -- Game processing -- Packing house by-products -- Federal meat grading and its interpretations -- Meat merchandising -- Pork identification and fabrication -- Beef identification and fabrication -- Lamb identification and fabrication -- Veal and calf identification and fabrication -- Fresh meat processing -- Preservation and storage of meat --Meat curing and smoking -- Sausages -- Structure and function of muscle -- Meat as a food -- Preparing and serving meats -- Meat judging and evaluation.

Search for related items by subject

Subject:

Slaughtering and slaughter-houses.
Meat industry and trade.
Meat.