The Philippines recommends for meat processing

By:

PCARRD

Material type: Text

TextSeries: PCARRD Philippines Recommends Series No. 76Publication details: Laguna Philippine Council for Agriculture, Forestry and Natural Resources Research & Development 1991Description: xiii, 104 pages : illusISBN:

9712001873

ISSN:

01157787

Subject(s):

Meat

DDC classification:

Fil 664.9 P53p 1991

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Books	ASCOT Library - Bazal Campus Filipiniana	Filipiniana	Fil 664.9 P53p 1991 c.3 (Browse shelf(Opens below))	Available	B01686
Books	ASCOT Library - Bazal Campus Filipiniana	Filipiniana	Fil 664.9 P53p 1991 c.1 (Browse shelf(Opens below))	Available	B00254
Books	ASCOT Library - Bazal Campus Filipiniana	Filipiniana	Fil 664.9 P53p 1991 c.2 (Browse shelf(Opens below))	Available	B00255

Introduction –
Composition of meat –
Selection of good quality meat for processing –
Meat preservation techniques –
Meat processing methods –
Materials commonly used in meat processing –
Sausage casings –
Curing techniques –
Classification of meat products according to processing –
Meat product packaging –
Selection of packaging materials for meat –
Recommended packaging materials for fresh and cured meat products –
Packaging process –
Packaging waste materials –
Quality control guidelines –
Quality control measures –
Processed meat and product presentation–
Marketing channels for live animals, meats, and meat products.

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