The Meat We Eat

By:

Romans, John R; Ziegler, Percival Thomas

Material type: Text

TextLanguage: English Publication details: USA The Interstate Printers & Publishers January 1, 1977Edition: 11th editionDescription: 780pDDC classification:

11 664.9 ROM

Contents:

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.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
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.

There are no comments on this title.

to post a comment.