The Meat We Eat

by Romans, John R.; Costello, William J.; Carlson, Wendell C.; Greaser, Marion L.; Jones, Kevin W.

• ISBN13: 9780813431758
• ISBN10: 0813431751
• Edition: 14th
• Format: Hardcover
• Copyright: 2000-09-15
• Publisher: Prentice Hall

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