دانلود کتاب Meat Processing Technology for Small- to Medium-scale Producers

فهرست مطالب :

MEAT PROCESSING
TABLE OF CONTENTS
FOREWORD
ACKNOWLEDGEMENT
AUTHORS
INTRODUCTION
MEAT, FAT AND OTHER EDIBLE CARCASS PARTS
PRINCIPLES OF MEAT PROCESSING
SELECTION AND GRADING OF RAW MATERIALS
NON-MEAT INGREDIENTS
SEASONINGS USED IN MEAT PROCESSING
HEAT TREATMENT OF MEAT PRODUCTS
HEAT TREATMENT OF MEAT PRODUCTS
FRESH PROCESSED MEAT PRODUCTS
RAW-FERMENTED SAUSAGES
RAW-COOKED MEAT PRODUCTS
PRECOOKED-COOKED MEAT PRODUCTS
CURED MEAT CUTS
PROCESSED PRODUCTS MADE OF CHICKEN MEAT
MEAT PRODUCTS WITH HIGH LEVELS OF EXTENDERS AND FILLERS
TRADITIONAL / ETHNIC MEAT PRODUCTS
MEAT DRYING
SIMPLE MEAT PROCESSING UNDER BASIC CONDITIONS
CASINGS
PACKAGING OF FRESH AND PROCESSED MEAT
CANNING / STERILIZATION OF MEAT PRODUCTS
HANDLING AND MAINTENANCE OF TOOLS AND CORE EQUIPMENT
SIMPLE TEST METHODS FOR MEAT PRODUCTS
MEAT PROCESSING HYGIENE
CLEANING AND SANITATION IN MEAT PLANTS
ANNEX I RECIPES
ANNEX II GLOSSARY
Index