Meat Science Lab Manual
- Binding: Spiral-bound
- Author: Jeff Savell;G.W. Smith
- Publish Date: 2009-01-01
The eighth edition of the Meat Science Laboratory Manual reflects the changes in science, technology and regulations that have taken place in the past several years and that influence teaching meat science. The exercises have been revised to incorporate the most updated practices and procedures. These exercises have been simplified and modernized to help students learn with greater ease the complicated and technical areas in meat processesing.
Use this manual as a workbook that provides many examples and step-wise procedures to follow in slaughter, fabrication, evaluation, processing, manufacturing and packaging. Foundations in meat inspection, anatomy, and quality control help the student better understand these procedures.