74 Company Book - MEAT AND MEAT PRODUCTS PDF Download

Author: Serhat Ertan
Publisher: ERP Destekli Bütçe Danışmanlığı A.Ş.
ISBN:
Category : Business & Economics
Languages : en
Pages : 218

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Book Description
This book is the largest referral for Turkish companies.

Author: A. Varnam
Publisher: Springer Science & Business Media
ISBN: 9780412495601
Category : Business & Economics
Languages : en
Pages : 448

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Book Description
Provides integrated and up-to-date coverage of this important food group

Author: American Meat Institute Foundation
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 478

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Book Description

Author:
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 12

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Book Description

Author: American Meat Institute
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 21

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Book Description

Author: William Henry Tomhave
Publisher:
ISBN:
Category : Food of animal origin
Languages : en
Pages : 436

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Book Description

Author: Isam T. Kadim
Publisher: CABI
ISBN: 178064101X
Category : Technology & Engineering
Languages : en
Pages : 258

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Book Description
Camel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide, and currently farming for camel meat in Asia, Africa, Latin America and Australia is undergoing significant expansion. The potential of camel meat in helping to meet projected world food shortages, and being sustainably farmed, is also explored by the editors.

Author: Sam Oldfield
Publisher:
ISBN:
Category : Meat industry and trade
Languages : en
Pages : 90

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Book Description

Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1439836833
Category : Technology & Engineering
Languages : en
Pages : 1003

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Book Description
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.

Author: United States. Bureau of Agricultural Economics. Library
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 28

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Book Description