Meat and Meat Products Technology

Author: Ge Changrong
Publisher:
Publish Date: 2002-01-01
Features: The content of this book is not only comprehensive, systematic, and rich, but also complete and novel, with theory closely linked to practice and strong operability. It is very suitable as a textbook for meat and meat product technology in various higher education institutions, as well as for secondary vocational schools and various training classes. It is also a reference book for technicians in the field of meat science. The book systematically and comprehensively elaborates on the basic theories of meat science and meat processing technology, including the slaughter and butchering of livestock and poultry, the structure and characteristics of raw meat, changes in meat after slaughter, meat storage and preservation, meat product processing auxiliaries and their properties, cured and fermented meat products, sausage products, sauce and braised products, and more.