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About the book
Preface
1. Introduction to Meat Science and Nutrition
2. Composition of Meat
3. Chemical Changes Associated with Slaughter
4. Aging of Meat Carcasses
5. Meat Fibres and Tenderness Factors
6. Meat Colour
7. Diseases Associated with Meat
8. Human-Introduced Residues in Meat
9. Meat Nutrition
10. Cholesterol Content in Meat
11. Meat Handling and Storage Procedures
12. Grading Regulations for Meat
13. Game Processing, Inspection, and Grading
14. The Meat Inspection Process
15. Introduction to Inspection and Grading of Meats and Poultry
16. Introduction to Cutting and Processing Meats
17. Primal, Sub-primal, and Secondary Cuts
18. Pork
19. Lamb
20. Offal (Variety Meats)
21. Game Cutting
22. Poultry Cuts
23. Summary
24. Activities
Key Terms
References
About the Authors
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Meat Cutting and Processing for Food Service Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.