Meat Industry Handbook

Author: Nan Qingxian
Publisher:
Publishing Date: 2003-06-01
Features: The "Handbook of Meat Industry" (Hardcover) is edited by the renowned professor Nan Qingxian of China Agricultural University (Chief Expert in the Food Industry, currently serving as the Vice President of the Chinese Society of Agricultural Sciences and the Chairman of the Storage and Processing Branch of Agricultural Products). The book is preface by Academician Lu Liangshu, Director of the National Food and Nutrition Advisory Committee. This is the first professional handbook of meat industry in China. It is believed that this book will definitely become a professional reference for technical personnel, researchers, technical management personnel, designers, equipment technicians, foreign trade and inspection personnel engaged in meat food processing! The book is divided into five parts and 37 chapters. The content includes: Part 1: Muscle growth and development, meat tissue structure, post-mortem biochemical changes, and storage technology; Part 2: Principles of meat product processing, processing technology, and comprehensive utilization of by-products; Part 3: Livestock and poultry slaughter equipment, cutting equipment, and meat product processing equipment; Part 4: Factory design including process, civil engineering, cold storage, and non-process projects; Part 5: Slaughter hygiene and inspection, meat product quality inspection; Appendix