Meat, Poultry, and Seafood Technology

This text has been assembled after many years of accumulating facts and preparing them for use by the student. Special care has been taken to provide practical information for those interested in food selection, processing, preparation, preservation, and serving of meat. Even though the primary emphasis is centered on beef, pork, and lamb, basic information on poultry and seafood is also included to reflect the importance of these items in food service. Much of the information provided on red meat will also be applicable to other muscle foods. A person working with food must know the differences and similarities among these major food products. It is intended that the text supplement, but not replace, the various reference materials listed at the end of each chapter. The study questions are designed to help integrate the theory and technical information. Technical areas of muscle are included to broaden and complement the reader’s understanding of these important protein foods.