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book coverMEAT SCIENCE LABORATORY MANUAL

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by JEFF W. SAVELL and GARY SMITH
7th edition, 2000, 220 pages, $38.95
ISBN 978-0-89641-347-4  Review Shopping Cart

 

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 seventh 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 simplify and modernize to reflect current practices and procedures used to help students learn complicated and technical areas with greater ease.

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.

 

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