Meat Science "Bible" from C.H.I.P.S.
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THE MEAT WE EAT
Fourteenth edition
by John Romans et al
This is the fourteenth edition of the definitive text and reference for the meat
industry, for the new 21st century. This new edition also addresses:
- Nutrition and Food Safety
- Humane Harvest of Animals
- Mechanization and Automation of Processing Procedures
This edition also maintains all of the assets included in the previous editions.
It explains the variety of steps taken in the conversion of whole live
animals into nutritious and appetizing food for human consumption. Covers everything
from microbiology and biotechnology of meat, to animal
slaughter and inspection, to processing, nutrition, preservation and storage, and much
more.
The Meat We Eat is an essential reference and learning tool for everyone
involved in this industry.
Contents:
Preface. Classification of Meat Species.
- Introduction.
- 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.
Appendix. Index.
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The Meat We Eat
Fourteenth edition
by John Romans et al
1,112 pages • 7" x 10" • Hardbound • $107.00 + shipping
Texas residents please add 6.75 % sales tax
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