This title offers an interdisciplinary look at the rise of the slaughterhouse in 19th-century Europe and the Americas. Over the course of this period, the factory slaughterhouse replaced the hand slaughter of animals by individual butchers. A wholly modern invention, the municipal slaughterhouse was a political response to public concerns.
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- Author : United States. Congress. House. Committee on Agriculture. Subcommittee on Livestock, Dairy, and Poultry
- Publisher : Unknown
- Release Date : 1982
- Genre : Eggs
- Pages : 224
- ISBN : UCR:31210024748988
Inedible meat, poultry and fish by-products are major contributors to the profitability of the slaughterers and processors of all types of muscle food. Although the by-products per se make important economic contributions to the productivity of the industries, their importance varies widely between classes and for different species. As important as this may be, the utilization of the otherwise waste by-products has become even more crucial from the standpoint of protecting the environment. Hence, the editors decided that a book dealing with inedible meat, poultry and fish by-products would be useful not only to slaughterers and processors, but also to those involved in research and teaching. Focusing on the advan tages of the useful inedible products and methods involved in their pro duction could very well lead to new and better uses for by-products as well as in improving the environment. As in past volumes of this series, the authors are leaders in their respective fields of discussion. Their expertise provides not only a back ground on present industrial practices but also areas and means for improving the production of by-products.
Demand for organically produced animal products has dramatically increased in Europe over recent years. This book reports the outcomes of a conference on the production of Organic Meat and Milk from Ruminants, that was held in Athens in October 2001. The topics presented range from the current and future state of the markets for such products, the legislation associated with their production, the health issues that arise from it and the impact of organic agriculture on farming systems and socio-economic structures. Contributors addressing these topics include leading scientists from Europe, and this book will be of particular interest to researchers, professionals and producers who deal with the challenge of organic meat and milk production from ruminants.
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive index. 435 color photographs and illustrations. Free of charge in digital PDF format on Google Books.
Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets. * New larger format in two colors throughout * Fully revised and updated including new coverage of genomics * Carefully selected references and titles for further reading
Meat a Review of Production Trade Consumption and Prices Relating to Beef and Veal Mutton and Lamb Pig meat Poultry meat Offals Canned Meat
- Author : Anonim
- Publisher : Unknown
- Release Date : 1964
- Genre : Meat industry and trade
- Pages : 231
- ISBN : PSU:000067709182
Each leatherette handbook with full-color illustrations provides advice on buying and storing a particular type of food and offers cooking techniques and tasty recipes, all designed to be eco-friendly, in a series of culinary references that focuses on sustainable food.
Australian Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
- Author : Scarm
- Publisher : CSIRO PUBLISHING
- Release Date : 2002
- Genre : Transportation
- Pages : 80
- ISBN : 0643067647
Using results from a review of domestic and export requirements undertaken, this Standard harmonises standards for the production and transportation within Australia of meat and meat products.