Meat

Meat
Author: Joseph D'Lacey
Publsiher: Oak Tree Press (Ireland)
Total Pages: 286
Release: 2013-10
ISBN 10: 9781783331956
ISBN 13: 178333195X
Language: EN, FR, DE, ES & NL

Meat Book Review:

Abyrne is a decaying town, trapped by an advancing wilderness. Its people depend on meat for survival. Meat is sanctified and precious, eaten with devout solemnity by everyone. But a handful of people suspect Abyrne is evil, rotten to its religious heart.

The Meat Hook Meat Book

The Meat Hook Meat Book
Author: Tom Mylan
Publsiher: Artisan Books
Total Pages: 312
Release: 2014-05-20
ISBN 10: 1579656145
ISBN 13: 9781579656140
Language: EN, FR, DE, ES & NL

The Meat Hook Meat Book Book Review:

From the owner of Brooklyn’s beloved Meat Hook comes “a butchery book you’ll actually use” full of stories, practical tips and more than 60 recipes (Bon Appétit). Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting better quality at a better price. It means getting what you want, not just what a grocery store puts out for sale?and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook. Start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue. The Meat Hook Meat Book features more than 60 recipes, plus hundreds of photographs and clever illustrations. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.

Principles of Meat Science

Principles of Meat Science
Author: Elton David Aberle
Publsiher: Kendall Hunt
Total Pages: 354
Release: 2001
ISBN 10: 9780787247201
ISBN 13: 0787247200
Language: EN, FR, DE, ES & NL

Principles of Meat Science Book Review:

The River Cottage Meat Book

The River Cottage Meat Book
Author: Hugh Fearnley-Whittingstall,Simon de Courcy Wheeler
Publsiher: Hodder & Stoughton
Total Pages: 543
Release: 2008
ISBN 10: 9780340826386
ISBN 13: 034082638X
Language: EN, FR, DE, ES & NL

The River Cottage Meat Book Book Review:

Hugh Fearnley-Whittingstall covers the practical basics of cooking with meat - everything you'll need to know about choosing the best raw materials and understanding the different cuts - before offering recipes for 150 classic dishes.

Cooking Meat

Cooking Meat
Author: Peter Sanagan
Publsiher: Appetite by Random House
Total Pages: 336
Release: 2020-10-20
ISBN 10: 0525610359
ISBN 13: 9780525610359
Language: EN, FR, DE, ES & NL

Cooking Meat Book Review:

“Standing slow clap for this masterwork by Peter Sanagan. A better, more comprehensive book on meat and cooking has not been written. A stunning accomplishment.” --Dave McMillan and Frederic Morin, Joe Beef A cookbook to turn passionate meat lovers into confident meat cooks, with more than 120 deliciously meaty recipes from butcher and chef, Peter Sanagan. COOKING MEAT is a meat-lover's guide to everything there is to know about meat, written by Peter Sanagan--chef by training, butcher by trade--who has cooked just about every cut of meat available. From information on sustainable, responsible farming to understanding the different cuts of meats for sale (and what their labels really mean), Cooking Meat is an insider's look at choosing, buying, prepping, cutting, and cooking meat. Inside are more than 120 recipes, from childhood-inspired favorites, like Meatballs, Crispy Baked Chicken Wings, and Memphis-Style Barbecued Side Ribs, to classic comfort food, like Fried Chicken and Steak and Ale Pie, and from elevated cuisine like Duck Confit and international favorites like Lamb Biryani, to simple pared-back dishes like Roasted Fresh Ham. Also included are step-by-step basic butchery techniques, as well as detailed methods for meaty challenges like stuffing your own sausages, cooking a flawless steak, carving poultry, making bacon, and (the number one question a butcher is asked!) roasting the perfect chicken. With a master guide for every common cut of meat, along with the best cooking methods to pair with them (from roasting to braising to grilling to sous viding to pressure cooking), Peter gives you the tools to determine what type of meat you want to cook, and how to get the best results every time. In Cooking Meat, you'll discover an invaluable reference, like a guided tour of the butcher's case, written with one goal: to turn meat lovers into meat cooks.

Meat

Meat
Author: James Peterson
Publsiher: Ten Speed Press
Total Pages: 336
Release: 2012-05-30
ISBN 10: 1607744538
ISBN 13: 9781607744535
Language: EN, FR, DE, ES & NL

Meat Book Review:

Meat: A Kitchen Education is award-winning author James Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb. Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat. Winner – 2011 James Beard Cookbook Award – Single Subject Category

Meat Refrigeration

Meat Refrigeration
Author: S J James,Bruce James
Publsiher: Elsevier
Total Pages: 360
Release: 2002-04-19
ISBN 10: 1855736535
ISBN 13: 9781855736535
Language: EN, FR, DE, ES & NL

Meat Refrigeration Book Review:

The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer. Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems. Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. The standard work on meat refrigeration Covers both individual quality issues and the management of the cold chain from carcass to consumer

Meat Imports

Meat Imports
Author: United States. Congress. Senate. Committee on Finance
Publsiher: Unknown
Total Pages: 604
Release: 1964
ISBN 10: 1928374650XXX
ISBN 13: COLUMBIA:CU05276934
Language: EN, FR, DE, ES & NL

Meat Imports Book Review:

Achieving sustainable production of poultry meat Volume 1

Achieving sustainable production of poultry meat Volume 1
Author: Steven C. Ricke
Publsiher: Burleigh Dodds Science Publishing
Total Pages: 502
Release: 2017-01-01
ISBN 10: 1786760649
ISBN 13: 9781786760647
Language: EN, FR, DE, ES & NL

Achieving sustainable production of poultry meat Volume 1 Book Review:

To meet growing demand, the FAO has estimated that world poultry production needs to grow by 2-3% per year to 2030. Much of the increase in output already achieved has been as a result of improvements in commercial breeds combined with rearing in more intensive production systems. However, more intensive systems and complex supply chains have increased the risk of rapid transmission of animal diseases and zoonoses. Consumer expectations of sensory and nutritional quality have never been higher. At the same time consumers are more concerned about the environmental impact of poultry production as well as animal welfare. Drawing on an international range of expertise, this book reviews research on safety, quality and sustainability issues in poultry production. Part 1 discusses risks from pathogens, detection and safety management on farms and in slaughterhouse operations. Part 2 looks at ways of enhancing the flavour, colour, texture and nutritional quality of poultry meat. Finally, the book reviews the environmental impact of poultry production. Achieving sustainable production of poultry meat Volume 1: Safety, quality and sustainability will be a standard reference for poultry and food scientists in universities, government and other research centres and companies involved in poultry production. It is accompanied by two further volumes which review poultry breeding, nutrition, health and welfare.

Meat Illustrated

Meat Illustrated
Author: America's Test Kitchen
Publsiher: America's Test Kitchen
Total Pages: 432
Release: 2020-10-27
ISBN 10: 1948703335
ISBN 13: 9781948703338
Language: EN, FR, DE, ES & NL

Meat Illustrated Book Review:

Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.

The Meat Club Cookbook

The Meat Club Cookbook
Author: Vanessa Dina,Kristina Fuller,Gemma DePalma
Publsiher: Chronicle Books
Total Pages: 136
Release: 2013-02-15
ISBN 10: 1452126267
ISBN 13: 9781452126265
Language: EN, FR, DE, ES & NL

The Meat Club Cookbook Book Review:

The rules of the Meat Club: - You have to be a girl - You have to eat meat (any kind) - You have to love to talk about meat - What's said in the Meat Club, stays in the Meat ClubTired of eating Caesar salads and poached chicken breasts every time they got together with the girls, Vanessa, Gemma, and Kristina confided their guilty secret to each other (for what, after all, are girlfriends for?): What they really wanted to eat was meat. And so the Meat Club was formed. The Meat Club Cookbook is a collection of tried-and-true recipes culled from the authors' favorite meals together. Roasted, braised, sauted, stewed, or grilled (yes, these girls can handle a grill with the best of them), as long as it's meat, they'll cook it up and eat with gusto. With tips on how to choose and cook the most popular cuts, cute gatefolds revealing the different cuts of meat, and a convenient lay-flat binding, this substantial book is the perfect companion for girls who want to have their beef, their pork, their lamband eat it too.

Consumers Meat and Animal Products

Consumers  Meat and Animal Products
Author: Terence J. Centner
Publsiher: Routledge
Total Pages: 232
Release: 2019-03-19
ISBN 10: 0429773382
ISBN 13: 9780429773389
Language: EN, FR, DE, ES & NL

Consumers Meat and Animal Products Book Review:

This book addresses the production practices employed in the production of food animals and animal products that enable marketers to sell a variety of products to meet consumer demand. Food animal production practices have come under increased scrutiny by consumers who object to inputs and practices. The industry has been a proponent of using technologies to reduce production costs, resulting in lower-priced meat and animal food products, and now consumers are starting to look at other objectives. This book considers the key issues of concern to consumers, including the treatment of animals, the use of antibiotics, feed additives and hormones, and how these are monitored, regulated, and communicated to consumers. It also reviews labeling and information provided to consumers, including organic, genetic engineering, welfare standards, and place of origin. While the main focus is on the United States, there are descriptions of European practices and legislation. Overall, it aims to provide an objective and balanced appraisal, which will be of interest to advanced students and researchers in agricultural, food and environmental economics, law and policy, and animal production and welfare. It will also be very useful for early career professionals in the food and agricultural sectors.

Handbook of Meat Poultry and Seafood Quality

Handbook of Meat  Poultry and Seafood Quality
Author: Leo M. L. Nollet
Publsiher: John Wiley & Sons
Total Pages: 576
Release: 2012-05-29
ISBN 10: 1118352459
ISBN 13: 9781118352458
Language: EN, FR, DE, ES & NL

Handbook of Meat Poultry and Seafood Quality Book Review:

A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments in research of meattainting. This second edition is a single source forup-to-date and key information on all aspects of quality parametersof muscle foods is a must have. The reader will have at hand in onefocused volume covering key information on muscle foods quality.

Issuances of the Meat and Poultry Inspection Program

Issuances of the Meat and Poultry Inspection Program
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1975
ISBN 10: 1928374650XXX
ISBN 13: IND:30000090135132
Language: EN, FR, DE, ES & NL

Issuances of the Meat and Poultry Inspection Program Book Review:

Includes CFR amendments, MPI-VS bulletins, MPI directives, and changes of Meat and poultry inspection (manual, regulations).

Livestock and Meat Situation

Livestock and Meat Situation
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1978
ISBN 10: 1928374650XXX
ISBN 13: WISC:89047534250
Language: EN, FR, DE, ES & NL

Livestock and Meat Situation Book Review:

Freezer Meat Bargains

Freezer Meat Bargains
Author: United States. Federal Trade Commission
Publsiher: Unknown
Total Pages: 5
Release: 1972
ISBN 10: 1928374650XXX
ISBN 13: UIUC:30112106669234
Language: EN, FR, DE, ES & NL

Freezer Meat Bargains Book Review:

Meat Research

Meat Research
Author: United States. Agricultural Research Service
Publsiher: Unknown
Total Pages: 83
Release: 1974
ISBN 10: 1928374650XXX
ISBN 13: UIUC:30112019262739
Language: EN, FR, DE, ES & NL

Meat Research Book Review:

Livestock Meat Wool Market News

Livestock  Meat  Wool  Market News
Author: United States. Agricultural Marketing Service. Livestock Division
Publsiher: Unknown
Total Pages: 135
Release: 1969
ISBN 10: 1928374650XXX
ISBN 13: WISC:89045994738
Language: EN, FR, DE, ES & NL

Livestock Meat Wool Market News Book Review:

Meat and Poultry Inspection Regulations

Meat and Poultry Inspection Regulations
Author: United States. Animal and Plant Health Inspection Service
Publsiher: Unknown
Total Pages: 135
Release: 1965
ISBN 10: 1928374650XXX
ISBN 13: UIUC:30112019213609
Language: EN, FR, DE, ES & NL

Meat and Poultry Inspection Regulations Book Review:

Layout Guide for Small Meat Plants

Layout Guide for Small Meat Plants
Author: Clayton Furman Brasington
Publsiher: Unknown
Total Pages: 27
Release: 1976
ISBN 10: 1928374650XXX
ISBN 13: UIUC:30112018999216
Language: EN, FR, DE, ES & NL

Layout Guide for Small Meat Plants Book Review: