Back to the basics of meat processing, 2017-10-20, National Provisioner
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As a meat processor, it’s not only important to know what you are doing, but also why you are doing it and how it works. Every ingredient added to a food product is done so for a specific purpose. Some ingredients act as a preservative and extend shelf-life, others are added as an antimicrobial to help prevent foodborne illness, and some ingredients are simply added to develop or increase a particular flavor profile. Non-meat ingredients can be as important, if not more important, than the . . .
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Reference - 1000 Pages - 154 B/W Illustrations ISBN 9781439836835 - Hardback Retitled to reflect expansion of coverage from the first edition,
Handbook of Meat and Meat Processing, 2nd Edition
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Back to the basics of meat processing, 2017-10-20
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