Meat Book
Score: 4
From 4 Ratings

Meat


  • Author : Joseph D'Lacey
  • Publisher : Oak Tree Press (Ireland)
  • Release Date : 2013-10
  • Genre: Fiction
  • Pages : 286
  • ISBN 10 : 178333195X

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Meat Excerpt :

Abyrne is a decaying town, trapped by an advancing wilderness. Its people depend on meat for survival. Meat is sanctified and precious, eaten with devout solemnity by everyone. But a handful of people suspect Abyrne is evil, rotten to its religious heart.

Principles of Meat Science Book
Score: 3
From 1 Ratings

Principles of Meat Science


  • Author : Elton D. Aberle
  • Publisher : Kendall Hunt
  • Release Date : 2001
  • Genre: Technology & Engineering
  • Pages : 386
  • ISBN 10 : 0787247200

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Principles of Meat Science Excerpt :

Franklin Barbecue Book

Franklin Barbecue


  • Author : Aaron Franklin
  • Publisher : Ten Speed Press
  • Release Date : 2015-04-07
  • Genre: Cooking
  • Pages : 224
  • ISBN 10 : 9781607747215

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Franklin Barbecue Excerpt :

NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

The River Cottage Meat Book Book
Score: 4
From 5 Ratings

The River Cottage Meat Book


  • Author : Hugh Fearnley-Whittingstall
  • Publisher : Hodder & Stoughton
  • Release Date : 2008
  • Genre: Cooking
  • Pages : 543
  • ISBN 10 : 034082638X

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The River Cottage Meat Book Excerpt :

Hugh Fearnley-Whittingstall covers the practical basics of cooking with meat - everything you'll need to know about choosing the best raw materials and understanding the different cuts - before offering recipes for 150 classic dishes.

Meat Refrigeration Book

Meat Refrigeration


  • Author : S J James
  • Publisher : Elsevier
  • Release Date : 2002-04-19
  • Genre: Technology & Engineering
  • Pages : 360
  • ISBN 10 : 9781855736535

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Meat Refrigeration Excerpt :

The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer. Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems. Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. The standard work on meat refrigeration Covers both individual quality issues and the management of the cold chain from carcass to consumer

Meat Imports Book

Meat Imports


  • Author : United States. Congress. Senate. Committee on Finance
  • Publisher : Unknown
  • Release Date : 1964
  • Genre: Meat industry and trade
  • Pages : 604
  • ISBN 10 : COLUMBIA:CU05276934

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Meat Imports Excerpt :

Achieving sustainable production of poultry meat Volume 1 Book

Achieving sustainable production of poultry meat Volume 1


  • Author : Steven C. Ricke
  • Publisher : Burleigh Dodds Science Publishing
  • Release Date : 2017-01-01
  • Genre: Technology & Engineering
  • Pages : 503
  • ISBN 10 : 9781786760647

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Achieving sustainable production of poultry meat Volume 1 Excerpt :

To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.

Handbook of Meat  Poultry and Seafood Quality Book

Handbook of Meat Poultry and Seafood Quality


  • Author : Leo M. L. Nollet
  • Publisher : John Wiley & Sons
  • Release Date : 2012-05-29
  • Genre: Technology & Engineering
  • Pages : 576
  • ISBN 10 : 9781118352458

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Handbook of Meat Poultry and Seafood Quality Excerpt :

A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.

Issuances of the Meat and Poultry Inspection Program Book

Issuances of the Meat and Poultry Inspection Program


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1975
  • Genre: Uncategoriezed
  • Pages : null
  • ISBN 10 : IND:30000090135132

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Issuances of the Meat and Poultry Inspection Program Excerpt :

Includes CFR amendments, MPI-VS bulletins, MPI directives, and changes of Meat and poultry inspection (manual, regulations).

Home Book of Smoke cooking Meat  Fish   Game Book
Score: 3
From 3 Ratings

Home Book of Smoke cooking Meat Fish Game


  • Author : Jack Sleight
  • Publisher : Stackpole Books
  • Release Date : 1982-07
  • Genre: Cooking
  • Pages : 164
  • ISBN 10 : 0811721957

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Home Book of Smoke cooking Meat Fish Game Excerpt :

How to smoke a variety of foods, including turkey, cheese, sausage, fish, beef, nuts, wild game. A classic reference.

The Meat Hook Meat Book Book

The Meat Hook Meat Book


  • Author : Tom Mylan
  • Publisher : Artisan Books
  • Release Date : 2014-05-20
  • Genre: Cooking
  • Pages : 312
  • ISBN 10 : 9781579656140

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The Meat Hook Meat Book Excerpt :

From the owner of Brooklyn’s beloved Meat Hook comes “a butchery book you’ll actually use” full of stories, practical tips and more than 60 recipes (Bon Appétit). Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting better quality at a better price. It means getting what you want, not just what a grocery store puts out for sale?and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook. Start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue. The Meat Hook Meat Book features more than 60 recipes, plus hundreds of photographs and clever illustrations. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.