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Butchering, Processing and Preservation of Meat

  • Book
  • © 1955

Overview

Authors:
  1. Frank G. Ashbrook

    1. Fish and Wildlife Service, United States Department of the Interior, USA

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Table of contents (15 chapters)

  1. Front Matter

    Pages i-xii
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  2. Man’s Eating Customs

    • Frank G. Ashbrook
    Pages 1-14

  3. Meat Characteristics

    • Frank G. Ashbrook
    Pages 15-43

  4. Food Planning

    • Frank G. Ashbrook
    Pages 44-56

  5. Preslaughter Considerations

    • Frank G. Ashbrook
    Pages 57-72

  6. Butchering Hogs

    • Frank G. Ashbrook
    Pages 73-90

  7. Butchering Cattle

    • Frank G. Ashbrook
    Pages 91-104

  8. Butchering Sheep and Lambs

    • Frank G. Ashbrook
    Pages 105-116

  9. Dressing Game Animals

    • Frank G. Ashbrook
    Pages 117-123

  10. Handling Hides and Skins

    • Frank G. Ashbrook
    Pages 124-126

  11. Cutting the Carcass

    • Frank G. Ashbrook
    Pages 127-154

  12. Dressing Poultry and Wild Fowl

    • Frank G. Ashbrook
    Pages 155-168

  13. Procuring, Cleaning, and Cutting Fish

    • Frank G. Ashbrook
    Pages 169-175

  14. Preserving Meat, Fowl, and Seafood

    • Frank G. Ashbrook
    Pages 176-270

  15. Meat Products and By-Products

    • Frank G. Ashbrook
    Pages 271-297

  16. Helpful References

    • Frank G. Ashbrook
    Pages 299-310

  17. Back Matter

    Pages 311-320
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Keywords

About this book

This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex­ pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com­ prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and smallgame animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.

Authors and Affiliations

  • Fish and Wildlife Service, United States Department of the Interior, USA

    Frank G. Ashbrook

Bibliographic Information

  • Book Title: Butchering, Processing and Preservation of Meat

  • Authors: Frank G. Ashbrook

  • DOI: https://doi.org/10.1007/978-94-011-7898-3

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Van Nostrand Reinhold Company 1955

  • Softcover ISBN: 978-0-442-20377-1Published: 30 September 1973

  • eBook ISBN: 978-94-011-7898-3Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XII, 320

  • Topics: Science, Humanities and Social Sciences, multidisciplinary

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