Handbook of meat and meat processing
Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety,...
| Other Authors: | , |
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| Language: | English |
| Published: |
Boca Raton, Florida:
CRC Press,
c2012.
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| Edition: | 2nd ed. |
| Subjects: | |
| Online Access: | http://www.crcnetbase.com/action/doSearch?AllField=9781439836842&access= |
| Summary: | Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods |
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| Item Description: | Rev. ed. of: Meat science and applications / edited by Y.H. Hui ... [et al.]. 2001 Includes index Also available in electronic resource |
| Physical Description: | xviii, 982 p.: ill.; 26 cm. |
| ISBN: | 1439836833 9781439836835 9781439836842 1439836841 |