Meat Cuts and Muscle Foods - An International Glossary (Paperback, 2nd Revised edition)

The three principle aims of this substantially enlarged and revised volume are to define standardised patterns of meat cutting and ethnic variations, to provide a ready reference to the mainstream muscle foods available commercially or being developed scientifically around the world, and to help explain the properties of different meat cuts and muscle foods in terms of meat quality. This book provides a guide to many of the myriad of meat cuts and muscle foods now widely available internationally. Cutting patterns for beef, pork, lamb, game, poultry and fish are featured, plus a number of invertebrates such as crabs, lobsters, shrimp, squid and scallop that also produce straited muscle. Wholesale and retail meat cuts are described and cross-referenced - many being clearly illustrated and labelled - so that the reader may start with a country, or with the name of a specific meat cut to find the country of origin. In addition, the key scientific concepts required in understanding food myosystems are briefly outlined. For this second edition, information for ten countries has been added or expanded, bringing the total to 51. names in Arabic and Latin-American Spanish. Also, the entries for deep sea fish have been increased.

General

Imprint:	Nottingham University Press
Country of origin:	United Kingdom
Release date:	July 2004
First published:	2004
Authors:	Howard J. Swatland
Dimensions:	280 x 216 x 14mm (L x W x T)
Format:	Paperback - Trade
Pages:	268
Edition:	2nd Revised edition
ISBN-13:	978-1-904761-15-0
Categories:	Books > Professional & Technical > Agriculture & farming > Animal husbandry > General
LSN:	1-904761-15-1
Barcode:	9781904761150

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