Meat Cutting and Processing

About the Book The book is a comprehensive guide to the science, inspection, grading, and processing of meats and poultry and begins with an introduction to the science of meat, including its composition, chemical changes associated with slaughter, and aging of meat carcasses. The book also covers important topics such as meat fibres and tenderness factors, meat colour, diseases associated with meat, human-introduced residues in meat, meat nutrition, cholesterol content in meat, and meat handling and storage procedures. The book provides an overview of the inspection and grading process for meats and poultry. This includes the meat inspection process, grading regulations for meat, game processing, inspection, and grading. The book covers the various cuts of meat, including primal, sub-primal, and secondary cuts, for pork, lamb, and poultry. The book covers all aspects of meat cutting and processing, from the science of meat to the practicalities of cutting and processing. This book is a valuable resource for students, professionals, and anyone interested in meat processing.…