Meat Cuts and Muscle Foods / 2nd ed
By: Swatland, Howard J
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Material type: 
BookPublisher: UK : Nottingham University Press, 2004Edition: 2nd ed.Description: 266 p.ISBN: 1904761151 (paperback); 9781904761150 (paperback).Subject(s): Meat Cuts | Meat Cutting | Seafood | Fishes--Anatomy | Food Myosystems | Meat ScienceDDC classification: 664.9029014 Swatland 28830 2nd 2004 Meat.Science Summary: 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.
| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
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Books
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UVAS Library Meat Science | Veterinary Science | 664.9029014 Swatland 28830 2nd 2004 Meat.Science (Browse shelf) | Available | 28830 |
Browsing UVAS Library Shelves , Shelving location: Meat Science , Collection code: Veterinary Science Close shelf browser
| 664.900685 Kerry 31774 1st 2002 Meat.Science Meat Processing | 664.900954 Singh 24883 1st 2011 Meat Science Principles of Meat Technology | 664.902852 James 24785 1st 2011 Meat.Science Meat Refrigeration | 664.9029014 Swatland 28830 2nd 2004 Meat.Science Meat Cuts and Muscle Foods / 2nd ed | 664.907 Bekhit 32732 1st 2017 Meat.Science Advances in meat processing technology | 664.907 Church 16309 1st 1992 Meat.Science The Manual of Manufacturing Meat Quality | 664.907 Gracey 11585 7th 1981 Meat.Science Gracey's Meat Hygiene / 7th ed |
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.
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