The Meat We Eat / John R. Romans, Kevin W. Jones, William J. Costello, C. Wendell Carlson South Dakota State University and the late P. Thomas Ziegler.

Format:

Book

Author/Creator:

Romans, John R., author.

Carlson, C. W. (Charles Wendell), 1921-2009, author.

Ziegler, Percival Thomas, author.

Contributor:

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Slaughtering and slaughter-houses.

Meat industry and trade.

Meat.

Abattoirs.

Meat-Packing Industry.

slaughterhouses.

Medical Subjects:

Meat.

Abattoirs.

Meat-Packing Industry.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

x, 850, [4] pages, [8] unnumbered pages of color plates : illustrations (some color) ; 27 cm

Edition:

Twelfth Edition

Place of Publication:

Danville, Ill. : The Interstate Printers & Publishers, Inc., 1985.

Contents:

Introduction

Preparations for Slaughtering-Safety and Sanitation

Meat Inspection and Animal Loss Factors

Hog Slaughter

Cattle Slaughter

Sheep and Lamb Slaughter

Veal and Calf Slaughter

Poultry Processing

Game Processing

Packing House By-products

Federal Meat Grading and Its Interpretations

Meat Merchandising

Pork Identification and Fabrication

Beef Identification and Fabrication

Lamb Identification and Fabrication

Veal and Calf Identification and Fabrication

Fresh Meat Processing

Preservation and Storage of Meat

Meat Curing and Smoking

Sausages

Meat as Food

Preparing and Serving Meats

Meat Judging and Evaluation.

Notes:

Cover design by Kevin W. Jones.

Includes bibliographical references and index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

ISBN:

0813424445

9780813424446

OCLC:

12490262