Table of Contents

Introduction To Meat Processing. Composition and Nutritive Value of Raw Materials and Processed Meats. Curing. Smoking. Meat Cookery and Cooked Meat Products. Raw Materials. Sectioned and Formed Meat Products. Least Cost Formulations and Preblending of Sausage. Sausages. Sausage Formulations. Casings, Extenders and Additives. Herbs, Spices and Condiments. Cured and/or Smoked Meat. Low and Reduced Fat Meat Products. The Canning Process. Canned Meat Formulations. Restructured Meat Products. Index