Items related to Meat Cuts and Muscle Foods: An International Glossary
This detailed volume aims to define standardized patterns of meat cutting and ethnic variations, provide a ready reference to both the mainstream muscle foods available commercially and those being scientifically-developed around the world, and explain the properties of different meat cuts and muscle foods in terms of meat quality.
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About the Author:
Howard J. Swatland is a Professor at University of Guelph in Canada. He received the awards and honors from University of Guelph, American Society for Animal Science and Institute of Meat Guild of the Worshipful Company of Butchers. He also is the author of a number of books in aspect of meat science. In 2007 he was awarded Professor Emeritus from University of Guelph, Canada.
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- PublisherNottingham University Press
- Publication date2004
- ISBN 10 1904761151
- ISBN 13 9781904761150
- BindingPaperback
- Edition number2
- Number of pages258
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