000			01534nam a2200289#a 4500
001			01814
003			HDC
007			ta
008			230623s2012 xx 000 0 eng d
020			_a9781439836835 (hbk)
040			_aHDC
050			_aref TX373 _b.M393 2012
245		0	_aHandbook of meat and meat processing / _ceditored by Y.H. Hui ; associate editors J.L. Aalhues ... [et al.].
250			_a2nd ed.
264			_aBoca Raton, FL : _bCRC Press, _c2012.
300			_axviii, 982 p. : _b ill. ; _c 26 cm.
500			_aRev. ed. of: Meat science and applications / edited by Y.H. Hui ... [et al.]. 2001.
504			_aIncludes bibliographical references and index.
520			_a"Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues, both national and international. New topics include beef and raw meat preservation, Jewish and Muslim slaughter and preservation rules, the use of non-meat ingredients, and newly popular processing methods such as emulsion, deboning, marination, and breading"--
650			_aMeat industry and trade.
650			_aMeat.
700			_aHui, Y. H. _q(Yiu H.)
942			_2lcc
942			_cBK
942			_kref TX373
942			_m.M393 2012
999			_c23375 _d23375