Pork Production And Preparation A Collection Of Articles On Curing Cuts Slaughtering And Other Aspects Of Meat Production From Pigs
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Pork Production And Preparation A Collection Of Articles On Curing Cuts Slaughtering And Other Aspects Of Meat Production From Pigs
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Author : Various
language : en
Publisher: Read Books Ltd
Release Date : 2015-05-06
Pork Production And Preparation A Collection Of Articles On Curing Cuts Slaughtering And Other Aspects Of Meat Production From Pigs written by Various and has been published by Read Books Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-05-06 with Technology & Engineering categories.
This vintage book contains a collection of articles pertaining to the production of pork, with information on curing, cuts, slaughtering, and many other aspects. These timeless articles contain a wealth of useful and interesting information, and are highly recommended for anyone occupied in the production of pork. Contents include: “A Manual on the Hog”, “Biggle Swine Book – Much Old and More New Hog Knowledge, Arranged in Alternate Streaks of Fat and Lean”, “Cashing in on Pork – A Modern Merchandising”, “Costs and Efficiency of Pig Production”, “Hogs”, “Home Pork Production”, et cetera. Many vintage books such as this are becoming increasingly rare and expensive. We are republishing this vintage book now in an affordable, modern, high-quality edition complete with a specially commissioned new introduction on pigeons.
Pork Slaughtering Cutting Preserving And Cooking On The Farm
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Author : H. Russell Cross
language : en
Publisher:
Release Date : 1978
Pork Slaughtering Cutting Preserving And Cooking On The Farm written by H. Russell Cross and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with Meat cutting categories.
Pork Slaughtering Cutting Preserving And Cooking On The Farm
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Author :
language : en
Publisher:
Release Date : 1983
Pork Slaughtering Cutting Preserving And Cooking On The Farm written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with Pork categories.
Pork Slaughtering Cutting Preserving And Cooking On The Farm
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Author : H Russell Cross
language : en
Publisher:
Release Date : 2020-08-07
Pork Slaughtering Cutting Preserving And Cooking On The Farm written by H Russell Cross and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-07 with categories.
From nose to tail, there's a right and a wrong way to dress and cook a pig. Learn the right way.Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon.For the home cook who wants to step up to the butcher block, this book is the perfect guide. Equal parts butchering handbook, cookbook, and food history book, Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm allows food lovers to take on culinary challenges, such as making their own sausage varieties or breaking down an entire pig, start to finish. Knowing that a single, butchered market hog can produce good servings of pork, there's a lot of opportunity for anyone lucky enough to get their hands on a whole hog. Even the folks who buy their meat in more manageable quantities can tackle new recipes and techniques in this book.The book offers recipes, photographs, and illustrations to turn average cooks into nose-to-tail butchering enthusiasts. It also includes information about the history of pigs, meat storage and preservation techniques, and advice on how to best use every part of the pig to its most flavorful effect.There's only one way to enjoy this book: Pig out!
Pork
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Author : Paulo E.S. Munekata
language : en
Publisher: CRC Press
Release Date : 2021-09-02
Pork written by Paulo E.S. Munekata and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-02 with Technology & Engineering categories.
The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many local cultures around the world, as well as a growing interest in preserving traditional processing practices. Pork: Meat Quality and Processed Meat Products delves into the various kinds of pork and the methods used to prepare it for consumption, including fresh meat products, fermented sausages, dry-cured products, blood sausages and cooked sausages. Each category starts with a specific raw material (entire cut vs. minced pork meat) to which is added a unique combination of ingredients (e.g., sodium chloride, starter cultures, blood, seasoning and spices). The method of processing (such as salting, drying, thermal processing and fermenting) takes consumer tastes and storage needs into account, as well as how each product will be consumed (cooked, sliced, spread and as an ingredient in other dishes, for instance). Consequently, a wide range of products made from pork are currently being produced worldwide. Added to this is the increasing importance of ingredients and health factors to consumers; the resulting demand for products that address specific health concerns is having a significant impact on research into and the production of pork meat products. Key Features: Comprehensively presents and discusses the wealth of information about pork products Includes specific details about the processing, quality of final products and innovation in the industry Presents innovative, health-oriented approaches to making traditional and commercial pork products Discusses healthier pork meat products that address consumer trends and government recommendations The production of health-oriented pork products is an emerging and promising investigation area with a direct impact on the currect market for meat products.
Live Swine And Pork From Canada
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Author : United States International Trade Commission
language : en
Publisher:
Release Date : 1984
Live Swine And Pork From Canada written by United States International Trade Commission and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with Pork industry and trade categories.
The Butcher S Apprentice
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Author : Aliza Green
language : en
Publisher: Quarry Books
Release Date : 2012-06-01
The Butcher S Apprentice written by Aliza Green and has been published by Quarry Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-01 with Cooking categories.
The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.
The Surgeon General S Office
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Author : Charles Lynch
language : en
Publisher:
Release Date : 1923
The Surgeon General S Office written by Charles Lynch and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1923 with Medicine, Military categories.
Usitc Publication
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Author :
language : en
Publisher:
Release Date : 1984
Usitc Publication written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1984 with categories.
The Medical Department Of The United States Army In The World War
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Author : United States. Surgeon-General's Office
language : en
Publisher:
Release Date : 1923
The Medical Department Of The United States Army In The World War written by United States. Surgeon-General's Office and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1923 with Gases, Asphyxiating and poisonous categories.