MEAT
SCIENCE LABORATORY MANUAL
by
JEFF W. SAVELL and GARY SMITH
8th edition, Jan.2009, 220 pages, $39.95
ISBN 978-0-89641-470-9 
Meat Science
is a complex field of study. The quality and composition of the
final consumer meat product will be influenced by a variety of
factors that happen before and after slaughter, and by the method(s)
used to process and package the product. Knowledge of these factors
and how they can be influenced is key to ensuring that meat continues
to be a safe, high quality food product for the consumer.
The eighth edition of the Meat Science Laboratory Manual
reflects the changes in science, technology and regulations that
have taken place in the past several years and that influence
teaching meat science. The exercises have been revised to incorporate
the most updated practices and procedures. These exercises have
been simplified and modernized to help students learn with greater
ease the complicated and technical areas in meat processesing.
Use this
manual as a workbook that provides many examples and step-wise
procedures to follow in slaughter, fabrication, evaluation, processing,
manufacturing and packaging. Foundations in meat inspection, anatomy,
and quality control help the student better understand these procedures.
CONTENTS
Exercise 1: Orientation
Exercise 2: Meat Inspection
Exercise 3: Anatomy
Exercise 4: Pork Slaughter and Dressing
Exercise 5: Pork Evaluation
Exercise 6: Pork Fabrication
Exercise 7: Curing and Smoking of Meat
Exercise 8: Sausage Manufacturing
Exercise 9: Lamb Slaughter and Dressing
Exercise 10: Lamb Evaluation
Exercise 11: Lamb Fabrication
Exercise 12: Beef Slaughter and Dressing
Exercise 13: Beef Evaluation
Exercise 14: Beef Fabrication
Exercise 15: Quality Control and Packaging Procedures
Exercise 16: Meat Cookery
Appendix
ABOUT
THE AUTHORS . . .
Jeff Savell is Professor
and holder of the E.M. "Manny" Rosenthal Chair in
Animal Science at Texas A&M University, College Station,
Texas.
Gary C. Smith is University Distinguish
Professor and holder of the Monfort Chair in Meat Science, Center
for Red Meat Safety, Department of Animal Sciences at Colorado
State University, Fort Collins, Colorado.