The Meat We Eat
Material type: TextLanguage: English Publication details: USA The Interstate Printers & Publishers January 1, 1977Edition: 11th editionDescription: 780pDDC classification:- 11 664.9 ROM
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
General Books | CUTN Central Library Medicine, Technology & Management | Non-fiction | 664.9 ROM (Browse shelf(Opens below)) | Available | 29241 |
The Meat We Eat 11th Edition Romans and Ziegler 1974 Vintage. Shipped with USPS Media Mail. This book is in great condition, minimal wear on cover corners, pages unmarked. Excellent butchering reference recommended by experts 1. Introduction
2. Preparation for slaughtering - safety and sanitation
3. Federal and State meat inspection
4. Hog slaughter
5. Cattle slaughter
6. Lamb slaughter
7. Veal and calf slaughter
8. Dressing poultry and game
9. Curing and tanning hides and pelts
10. Packing house by-products
11. Federal meat grading
12. Pork identification and fabrication
13. Beef identification and fabrication
14. Lamb identification and fabrication
15. The veal carcass and its cuts
16. Sausages.
17. The preservation and storage of meat
18. Meat merchandising
19. Meat as food
20. Preparing and serving meats
21. Meat judging and evaluation.
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