Comprehensive production technology of harmless meat products

Author: Ma Meihu, Liu Yan
Publisher:
Publish Date: 2003-01-01
Features: This book provides a detailed introduction to various aspects of organic meat production technology, including raw meat production, product processing techniques, quality control, organic production of both products and raw materials, as well as safety and health inspections. It also covers the development of organic meat products, standardized production from feedstock farming to meat processing, and inspection and quarantine procedures. Particularly, it incorporates the latest trends in meat products by introducing the production technology of organic frozen meat and the HACCP control system. At the end of the book, relevant national industry standards for organic meat production and processing in China are compiled for reference by domestic meat production and processing enterprises. Therefore, this book is highly suitable for various livestock enterprises engaged in organic raw meat production, as well as meat processing companies specializing in organic meat products. It is also an excellent reference for professionals involved in organic meat and meat product inspection, hygiene quality management, quality control, and certification. Additionally, it can serve as a teaching material for universities, colleges, and various training programs.