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Meat Processing Technology for Small - to Medium - Scale Produsers by Heinz G., Hautzinger P. is a nonfiction available to read on EtoBox.

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Bangkok, 2007. — 470 p. Meat is the most valuable livestock product and for many people serves as their first-choice source of animal protein. Meat is either consumed as a component of kitchen-style food pr eparations or as processed meat products. Processed meat products, although in some regions still in their infancy, are globally gaining grou nd in popularity and consumption volume. Meat processing has always been part of FAO’s livestock programmes, not only because of the possibility of fabricating nutrient-rich products for human food, but also owing to the fact that meat processing can be a tool for fully utilizing edible carcass parts and for supplying shelf-stable meat products to areas where no cold chain exists. Moreover, small-scale meat processing can also be a source of income for rural populations. In the mid eighties to early nineties of the last century, FAO published two books on meat processing (Animal Production and Health Series No. 52 and 91) in order to familiarize food processors in developing countries with meat processing technologies. However, due to the time elapsed since then they no longer fully refl ect current techniques and processing procedures us

Who reads Meat Processing Technology for Small - to Medium - Scale Produsers?

Author

Heinz G., Hautzinger P.

Publisher

Food and Agriculture Organizations of the United Nations, Regional Office for Asia and the Pacific

Published

2007

Language

EN

ISBN

9789747946994

Category

nonfiction

Subjects

Technology, Food Manufacturing, Stem