Principles and Technology of Meat Processing

Author: Xia Wenshui, Editor-in-Chief
Publisher:
Publish Date: 2003-04-01
Features: This book combines the actual situation of China's meat processing industry to comprehensively and systematically discuss the theories, technologies, and processes involved in meat product processing. It provides a detailed introduction to the machinery and equipment used in meat product processing, as well as new meat products that have become popular domestically and internationally in recent years and are highly favored by consumers. Additionally, the book explores and offers inspirational insights into the comprehensive development and utilization of by-products, an increasingly prominent issue in meat processing plants. The book features innovative content, is rich in both theory and practicality, and reflects the latest advancements in the field of meat product processing in recent years. It can serve as a textbook for relevant junior colleges and universities in the field of food science and engineering, or as a reference for graduate students, undergraduate students, and researchers. It can also be used as a reference tool for professionals in the meat product industry and related fields.