Smoked meat product processing

Author: Ma Meihu
Publisher:
Publish Date: 2005-10-01
Features: This book provides a detailed introduction to the principles and methods of meat smoking and roasting, pre-slaughter selection of livestock and poultry, post-mortem changes in meat, and quality inspection methods for meat. It also covers processing techniques for smoked and roasted meat products. The products involved include pork, beef, lamb, donkey, rabbit, chicken, duck, goose, as well as processed meat from special animals. Additionally, it introduces related equipment for raw woodsmoke, smoking, and roasting, along with relevant national standards for these meat products. Emphasizing both practicality and the latest technological advancements, this popular science book is an invaluable reference for technical personnel in urban and rural enterprises involved in smoking and roasting meat products, as well as for professionals specializing in this field. It is also an excellent teaching material for vocational schools, research and development service units, and other institutions offering training courses on smoked and roasted meat product processing.