English

Butchering, Processing, And Preservation Of Meat

CONTENTS I MAN'S EATING CUSTOMS Old and New Techniques Combined Solve Meat Problem Facts about Meat Changes after Slaughter Fresh and Seasoned Meat II MEAT CHARACTERISTICS Structure of Meat Composition of Meat Meat as Food Food Nutrients Modern Meat Consumption Game on the Table Domestic Rabbit Poultry Fish III FOOD PLANNING A Ready-Made Food Plan How to Figure the Family's Needs Food and Economy Daily Dietary Needs Federal Meat Inspection Federal Meat Grading and Stamping Service Federal-State Grading and Inspection of Poultry IV PRESLAUGHTER CONSIDERATIONS Preparations for Butchering Equipment and Tools Primary Considerations Skinning or Flaying Examining the Carcass 71 Regulations for Shipping Meat or Meat Food Products 72 V BUTCHERING HOGS 73 Selection of Hogs for Slaughter 73 Sticking 73 Scalding 76 Scraping 78 Removing and Cleaning the Head 80 Removing the Entrails 81 Handling and Care of Edible Organs 84 Cleaning the Intestines 86 Chilling 87 VI BUTCHERING CATTLE 91 Stunning 91 Bleeding 91 Skinning and Removing Head 95 Skinning the Carcass 97 Opening the Abdominal Cavity 97 Hoisting 99 Splitting the Carcass 99 Chilling 103 Removing Tongue and Brains and Stripping Fat from Of

Entre na sua conta gratuita para ler, descarregar EPUB ou ouvir.