The Meat We Eat / Edition 14

The Meat We Eat / Edition 14

by John R. Romans, William J. Costello, Wendell C. Carlson, Marion L. Greaser
     
 

ISBN-10: 0813431751

ISBN-13: 9780813431758

Pub. Date: 09/15/2000

Publisher: Prentice Hall

This hefty text with the rhyming title presents "the science involved in converting whole live animals into nutritious and appetizing food for human consumption." The latest edition comments briefly on how the American meat industry is addressing issues of growing societal concern such as "humane harvesting"; it provides an overview of some common animal diseases but

Overview

This hefty text with the rhyming title presents "the science involved in converting whole live animals into nutritious and appetizing food for human consumption." The latest edition comments briefly on how the American meat industry is addressing issues of growing societal concern such as "humane harvesting"; it provides an overview of some common animal diseases but does not discuss meat-related diseases, like bovine spongiform encephalopathy, that have been much in the news. The authors are meat scientists in academia and industry in South Dakota and Wisconsin.

Annotation c. Book News, Inc., Portland, OR (booknews.com)

Product Details

ISBN-13:
9780813431758
Publisher:
Prentice Hall
Publication date:
09/15/2000
Edition description:
REV
Pages:
1128
Product dimensions:
7.00(w) x 10.00(h) x 2.20(d)

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.

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