Includes bibliography index and reference.

1. Introduction to Meat Processing
2. Composition and Nutritive Value of Raw Materials and Processed Meats
3. Curing
4. Smoking
5. Meat Cookery and Cooked Meat Products
6. Raw Materials
7. Sectioned and Formed Meat Products
8. Least Cost Formulation and Preblending of Sausage
9. Sausages
10. Sausage Formulations
11. Casings, Extenders, and Additives
12. Cured and/or smoked meats
13. The canning process
14. Canned meat formulations
15. Restructured meat products
16. Analytical methods
17. Other methods of processing
18. Deterioration of processed meat

Abstract: A college textbook for advanced undergraduate and graduate students enrolled in a meat processing course offers compositional and food processing information for industrial and government scientists and researchers interested in commercial meat and poultry processing. Topicsinclude the basics of meat processing; the nutritional value of raw and processed meat products; curing and smokingprocesses; cooking methods and cooked meat products; raw materials for meat processing; the processing of sectioned and formed meat products; sausages and their formulations; the characteristics of various cured and/or smoked meats; canning processes and canned meat formulations; restructuredmeat products; miscellaneous, new processing methods; and the characteristics of processed meat spoilage. A separate detailed chapter addresses a variety of analytical methods used in meat product characterization and evaluation