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 preservati

chapter 2|10 pages

Muscle Biology

chapter 3|18 pages

Meat Composition

chapter 4|18 pages

Postmortem Muscle Chemistry

chapter 12|28 pages

Meat Species IdentiŒcation

chapter 18|24 pages

Carcass Evaluation

chapter 20|26 pages

Irradiation of Meat

chapter 23|10 pages

Meat Emulsions

chapter 25|10 pages


chapter 26|16 pages

Marination: Ingredient Technology

chapter 30|16 pages

Meat-Curing Technology

chapter 32|16 pages

Meat Fermentation

chapter 34|14 pages

Meat and Meat Products

chapter 37|16 pages

Mold-Ripened Sausages

chapter 38|10 pages

Chinese Sausages

chapter 42|26 pages

Sanitation Performance Standards

chapter 44|22 pages

Shelf-Stable Processed Meat Products

chapter 47|16 pages

Ground Meat Processing and Safety

chapter 49|14 pages

Sanitation of Food-Processing Equipment

chapter 51|14 pages

Meat Processing and Workers’ Safety