Primary Navigation (23/12) -- Meat Cutting and Processing for Food Ser...

Primary Navigation Want to create or adapt books like this? Learn more about how Pressbooks supports open publishing practices. Book Contents Navigation About the book Preface 1. Introduction to Meat Science and Nutrition 2. Composition of Meat 3. Chemical Changes Associated with Slaughter 4. Aging of Meat Carcasses 5. Meat Fibres and Tenderness Factors 6. Meat Colour 7. Diseases Associated with Meat 8. Human-Introduced Residues in Meat 9. Meat Nutrition 10. Cholesterol Content in Meat 11. Meat Handling and Storage Procedures 12. Grading Regulations for Meat 13. Game Processing, Inspection, and Grading 14. The Meat Inspection Process 15. Introduction to Inspection and Grading of Meats and Poultry 16. Introduction to Cutting and Processing Meats 17. Primal, Sub-primal, and Secondary Cuts 18. Pork 19. Lamb 20. Offal (Variety Meats) 21. Game Cutting 22. Poultry Cuts 23. Summary 24. Activities Key Terms References About the Authors Previous/next navigation Meat Cutting and Processing for Food Service Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.