Prof. Cassens has gathered information on the preservation of meat from many sources, and organized the material of this important subject in a highly readable form. Proper preservation of meat is important to prevent economic loss due to spoilage, and to prevent the transmission of foodborne illness. To make the text flow smoothly, references are not cited directly, but are given as general sources.
Meat Preservation will be useful for undergraduates, and also valuable to workers and researchers in meat and animal science, food scientists and technologists, and anyone interested in the preservation of meat and meat products.
2. Understanding Muscle and Meat.
3. The Meat Industry.
4. Preservation Against What.
5. Physical Methods of Preservation.
6. Chemical Methods of Preservation.
7. Microbiological Methods of Preservation.
8. Managing Preservation.
9. Summary and Conclusions.