The Meat We Eat

Preface v About the Authors vii Classification of Meat Species xi Introduction 1(12) Meat Biotechnology and Microbiology 13(24) Meat Inspection and Animal Loss Factors 37(78) Preparations for Processing --- Worker and Equipment Safety 115(18) Hog Harvest 133(40) Cattle Harvest 173(24) Sheep and Lamb Harvest 197(16) Veal and Calf Harvest 213(10) Poultry Processing 223(24) Game Processing 247(28) Packing House By-products 275(72) Federal Meat Grading and Its Interpretations 347(108) Meat Merchandising 455(48) Pork Identification and Fabrication 503(38) Beef Identification and Fabrication 541(54) Lamb Identification and Fabrication 595(34) Veal and Calf Identification and Fabrication 629(12) Fresh Meat Processing 641(48) Preservation and Storage of Meat 689(42) Meat Curing and Smoking 731(48) Sausages 779(110) Structure and Function of Muscle 889(20) Meat as a Food 909(20) Preparing and Serving Meats 929(74) Meat Judging and Evaluation 1003(36) Appendix 1039(46) Index 1085