Meat Cutting and Processing for Food Service
About This Book
1 Learning Objectives - Describe the composition and characteristics of meat - Describe the chemical changes associated with slaughter - Describe the aging, blooming, and tenderness factors of meat - Describe diseases associated with meat - Describe the nutritional value of meat - Describe the handling and storage of meat and meat products Introduction Meat science and the research and studies conducted both independently and in conjunction with many industry stakeholders over the last 40 years
| Category | general |
|---|---|
| Subject | N/A |
| Year | 2023 |
| Authors | |
| Chapters | 12 |
| Word Count | |
| Price | |
| License | Creative Commons - Attribution - https://creativecommons.org/licenses/by/4.0/ |
Chapters
- 3 Chemical Changes Associated with Slaughter
- 5 Meat Fibres and Tenderness Factors
- 7 Diseases Associated with Meat
- 8 Human-Introduced Residues in Meat
- 9 Meat Nutrition
- 10 Cholesterol Content in Meat
- 14 The Meat Inspection Process
- 16 Introduction to Cutting and Processing Meats
- 18 Pork
- 19 Lamb
- 20 Offal (Variety Meats)
- Primary Navigation