Meat Cuts and Muscle Foods / 2nd ed (Record no. 7005)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02013nam a2200241 a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 160105s2004 xxu eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 1904761151 (paperback) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| ISBN | 9781904761150 (paperback) |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.9029014 Swatland 28830 2nd 2004 Meat.Science |
| 100 1# - MAIN ENTRY--AUTHOR NAME | |
| Personal name | Swatland, Howard J. |
| 245 10 - TITLE STATEMENT | |
| Title | Meat Cuts and Muscle Foods / 2nd ed |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 2nd ed. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication | UK : |
| Name of publisher | Nottingham University Press, |
| Year of publication | 2004. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Number of Pages | 266 p. ; |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | 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. Languages added include Urdu, Yoruba, Ibo and Hausa, plus many extra names in Arabic and Latin-American Spanish. Also, the entries for deep sea fish have been increased. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Meat Cuts |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Meat Cutting |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Seafood |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Fishes--Anatomy |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Food Myosystems |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical Term | Meat Science |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Books |
| Collection code | Permanent Location | Current Location | Shelving location | Date acquired | Source of acquisition | Full call number | Accession Number | Koha item type |
|---|---|---|---|---|---|---|---|---|
| Veterinary Science | UVAS Library | UVAS Library | Meat Science | 2016-01-05 | Purchased | 664.9029014 Swatland 28830 2nd 2004 Meat.Science | 28830 | Books |