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Meat Cuts and Muscle Foods: An International Glossary [Paperback]

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Item description for Meat Cuts and Muscle Foods: An International Glossary by Howard J. Swatland...

Overview
Defines standardised patterns of meat cutting and ethnic variations; provides a reference to the mainstream muscle foods available commercially or developed scientifically; and explains 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.

Publishers Description
The three principle aims of this 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-references - 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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Item Specifications...


Pages   258
Est. Packaging Dimensions:   Length: 0.25" Width: 8.25" Height: 10.5"
Weight:   1.68 lbs.
Binding  Softcover
Release Date   Jan 1, 2004
Publisher   Nottingham University Press
ISBN  1904761151  
ISBN13  9781904761150  


Availability  0 units.


More About Howard J. Swatland


Register your artisan biography and upload your photo! Professor, Ontario Agricultural College, University of Guelph, Ontario, Canada.

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