Butchering, Processing, And Preservation Of Meat
Publisher: Van Nostrand
Published: 1955
Place of publication: New York
Language: eng
Number of pages: 318
Subjects: Slaughtering and slaughter-houses.; Meat.; Meat -- Preservation.
Notes: Includes bibliography.
Table of contents: title: CONTENTS; title: I MAN'S EATING CUSTOMS; title: Old and New Techniques Combined Solve Meat Problem; title: Facts about Meat; title: Changes after Slaughter; title: Fresh and Seasoned Meat; title: II MEAT CHARACTERISTICS; title: Structure of Meat; title: Composition of Meat; title: Meat as Food; title: Food Nutrients; title: Modern Meat Consumption; title: Game on the Table; title: Domestic Rabbit; title: Poultry; title: Fish; title: III FOOD PLANNING; title: A Ready-Made Food Plan; title: How to Figure the Family's Needs; title: Food and Economy; title: Daily Dietary Needs; title: Federal Meat Inspection; title: Federal Meat Grading and Stamping Service; title: Federal-State Grading and Inspection of Poultry; title: IV PRESLAUGHTER CONSIDERATIONS; title: Preparations for Butchering; title: Equipment and Tools; title: Primary Considerations; title: Skinning or Flaying; title: Examining the Carcass 71; title: Regulations for Shipping Meat or Meat Food Products 72; title: V BUTCHERING HOGS 73; title: Selection of Hogs for Slaughter 73; title: Sticking 73; title: Scalding 76; title: Scraping 78; title: Removing and Cleaning the Head 80; title: Removing the Entrails 81; title: Handling and Care of Edible Organs 84; title: Cleaning the Intestines 86; title: Chilling 87; title: VI BUTCHERING CATTLE 91; title: Stunning 91; title: Bleeding 91; title: Skinning and Removing Head 95; title: Skinning the Carcass 97; title: Opening the Abdominal Cavity 97; title: Hoisting 99; title: Splitting the Carcass 99; title: Chilling 103; title: Removing Tongue and Brains and Stripping Fat from Offal 103; title: Cleaning the Tripe 104; title: Slaughtering Calves 104; title: VII BUTCHERING SHEEP AND LAMBS 105; title: Lambs Selected for Slaughter 106; title: Sticking and Stunning 107; title: Skinning the Legs 109; title: Fisting the Pelt off the Carcass 111; title: Removing the Pelt 113; title: Opening the Carcass 115; title: Care of Internal Organs 115; title: VIII DRESSING GAME ANIMALS 117; title: Big Game 117; title: Dressing Deer on the Ground 118; title: Butchering a Hanging Deer 119; title: Removing the Tongue and Brains 120; title: Saving the Head 120; title: Small Game 122; title: IX HANDLING HIDES AND SKINS 124; title: Salting and Curing 124; title: Having Hides Tanned 126; title: X CUTTING THE CARCASS 127; title: Pork 127; title: Beef and Veal 137; title: Lamb and Mutton 148; title: Venison 152; title: XI DRESSING POULTRY AND WILD FOWL 155; title: Methods of Killing Poultry 155; title: Removing Feathers 155; title: Chickens 157; title: Turkeys 159; title: Ducks 159; title: Geese 160; title: Squabs 160; title: Drawing Poultry 160; title: Wild Fowl 164; title: XII PROCURING, CLEANING, AND CUTTING; title: FISH 169; title: Purchasing Fresh Fish 169; title: Purchasing Frozen Fish 170; title: Catching Fish 171; title: How to Clean Fish 172; title: XIII PRESERVING MEAT, FOWL, AND SEAFOOD 176; title: Freezing 176; title: Chemical Action Caused by Enzymes 177; title: Ice Formation in Meat 177; title: Drying or Freezer Burn 178; title: Cut to Fit Family Needs 178; title: Packaging Meat for Freezing 181; title: Storage in the Home Freezer 194; title: Thawing 195; title: Cooking Frozen Meat 196; title: Frozen-Food Locker Plants 197; title: Curing Meats 198; title: Pork 201; title: Corning Beef 209; title: Curing Tongue 210; title: Lamb 211; title: Curing Game Meats 212; title: Curing Fowl 213; title: Fish 215; title: Pickling 223; title: Drying Meat and Fish 228; title: Smoking Meat and Fish 231; title: Testing Smoked Meat 245; title: Storing Cured and Smoked Meat 245; title: Home Canning 247; title: Procuring Raw Fish 262; title: How to Pack the Container 263; title: Recommended Canning Methods 264; title: When Canning is Completed 267; title: XIV MEAT PRODUCTS AND BY-PRODUCTS 271; title: Sausages and Puddings 271; title: Other Meat Products 285; title: Scrapple Recipes 287; title: Rendering Lard 293; title: Preserving Meat in Lard 295; title: Soap Making 295; title: XV HELPFUL REFERENCES 299; title: Appendix A— Publications of the Department of Agriculture 301; title: Appendix B— Publications of the Department of the Interior 302; title: Appendix C— Motion Pictures Produced by the Departments of Agriculture and the Interior 303; title: Appendix D— Reference Books 304; title: Appendix E— State Game Departments 306; title: Appendix F— United States Agricultural Experiment Stations 309; title: INDEX 311