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

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Previous	Fil 658.404 D49h 1994 c.2 How to develop project feasibility studies	Fil 658.404 D49h 1994 c.4 How to develop project feasibility studies	Fil 658.404 D49h 1994 c.5 How to develop project feasibility studies	Fil 664.9 P53p 1991 c.1 The Philippines recommends for meat processing	Fil 664.9 P53p 1991 c.2 The Philippines recommends for meat processing	Fil 664.9 P53p 1991 c.3 The Philippines recommends for meat processing	Fil 959.9 Z13p 1999 c.1 Philippine history and government	Next

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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