Resources Tagged: Meat

15 items found (Showing 1 - 10)

  1. Guinea Pigs for Meat Production

    Key Resource 1991-01-01 The high protein and high concentration of B vitamins found in meat make it an ideal part of the diet, very difficult to replace by plant foods, even with grain legumes that are nutritionally the closest plant foods to meat. Yet production of meat on the small farm almost dictates a way of life...
    Cavy Meat Meat Animals Guinea Pig

  2. Processing and Curing Meat

    The activities of the meat sector may be divided into three stages - slaughtering, meat cutting and further processing. Each stage involves completely different technical operations which must not be viewed as separate and independent processes. There are significant interactions between the...
    Meat

  3. Meat and meat products in human nutrition in developing countries

    The basis of a good diet - one adequate for growth, development and maintenance of health - is variety; a variety of foods can supply enough of the complete range of nutrients. Much of the malnutrition seen in the world is a result of relying too heavily on a single staple food. Improvements in...
    Meat

  4. Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks

    Abstract,Comprehensive Reviews in Food Science and Food Safety, 2013 North African countries have a rich tradition in food technology, and many traditional foods of animal or plant origin are still widely consumed and highly appreciated. In fact, these foods play an important role in the economy...
    Fermentation Meat

  5. Preservation of Fish and Meat

    2004-01-20 Preservation is the processing of foods so that they can be stored longer. Man is dependent on products of plant and animal origin for food. Because most of these products are readily available only during certain seasons of the year and because fresh food spoils quickly, methods have been...
    Meat Food Preservation

  6. Ethnic meat products of the North African and Mediterranean countries: An overview

    Abstract, Journal of Ethnic Foods, 2018 Traditional meat products constitute one of the ancient cultural heritages of the North African and Mediterranean countries: Egypt, Libya, Tunisia, Algeria, and Morocco. Over years, peopleof these countries consumed numerous meat products in such a way that...
    Meat Drying Meat

  7. Guidelines for slaughtering, meat cutting and further processing

    The activities of the meat sector may be divided into three stages - slaughtering, meat cutting and further processing. Each stage involves completely different technical operations which must not be viewed as separate and independent processes. There are significant interactions between the...
    Meat

  8. Meat processing for small and medium scale operations

    Agricultural schools and colleges, livestock agencies and producers, meat dealers and processors, and the general public will find the book very informative and useful. The book has two parts. Part 1 deals on the slaughtering of common livestock in the Philippines including the selection and...
    Meat Industry and ... Meat Meat Industry

  9. Basic Butchering of Livestock & Game

    This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering...
    meat cutting Slaughter House Meat

  10. Butchering Livestock at Home

    1981-01-01 Butchering Livestock at Homeprovides simple and easy-to-understand instructions and illustrations of the butchering process.This introductory guide explains the basics of butchering your meat at home, from preparing your animals and equipment through to storing your meat. Covers rabbits, poultry,...
    Meat Processing Meat