Meat processing technology

Author: Zhan Yueping
Publisher:
Publish Date: 2006-06-01
Features: This textbook is divided into four parts: Introduction, Technical Introduction, Practical Training Guidance, and Appendices. The Technical Introduction consists of eleven chapters, covering main topics such as slaughter and processing technology of livestock and poultry, the composition and characteristics of meat, meat preservation technology, common auxiliaries in meat product processing, processing technology of cured meat products, frying meat product processing technology, braising meat product processing technology, smoking and roasting meat product processing technology, dried meat product processing technology, sausage processing technology, and canned meat product processing technology. The Practical Training Guidance selects ten typical products for processing training. The Appendices compile five national standards for meat product processing issued in 2005. This textbook is not only suitable for teachers and students of food processing majors in higher vocational and technical colleges but also serves as a reference for technicians in the meat product processing industry... This textbook provides a comprehensive and systematic introduction to meat product processing technology, reflecting the characteristics of higher vocational textbooks that focus on job-oriented training and the cultivation of knowledge and technical application skills. It emphasizes the technical process flow, key techniques, and quality control of meat product processing. For practical teaching, the textbook uses training examples close to actual production as guidance for students' skill development. The textbook is divided into four parts: Introduction, Technical Introduction, Practical Training Guidance, and Appendices. The Technical Introduction consists of eleven chapters, covering main topics such as slaughter and processing technology of livestock and poultry, the composition and characteristics of meat, meat preservation technology, common auxiliaries in meat product processing, processing technology of cured meat products, frying meat product processing technology, braising meat product processing technology, smoking and roasting meat product processing technology, dried meat product processing technology, sausage processing technology, and canned meat product processing technology. The Practical Training Guidance selects ten typical products for processing training. The Appendices compile five national standards for meat product processing issued in 2005. This textbook is not only suitable for teachers and students of food processing majors in higher vocational and technical colleges but also serves as a reference for technicians in the meat product processing industry.