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1,582 results for "Meat"
Wall of Meat By Randy Cauthen
Paperback: $5.00
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A new chapbook of political poetry by the well-published poet Randy Cauthen.
Meat Evaluation Handbook By Gary Smith et al.
Paperback: List Price: $75.00 $67.50 | You Save: 10%
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For years, The Meat Evaluation Handbook has served as the primary text for training thousands of meat science professionals in the area of fresh meat evaluation. The current expanded edition is the... More > industry standard guide for fresh meat grading and selection.< Less
Retail Packaging for Fresh Meats By Dan Siegel
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Retail Packaging for Fresh Meats - a chapter from the Meat Processing Technology Series published by the American Meat Science Association. This module details the developments in retail packaging... More > technologies for fresh meat. Features color images of fresh meat packaging applications< Less
Basic Meat Chemistry By Cameron Faustman & Darl Swartz
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Basic Meat Chemistry a chapter from the Meat Processing Technology Series published by the American Meat Science Association. The process by which a live animal is converted into a carcass from which... More > meat cuts are fabricated is characterized by, and can have profound effects on, meat chemistry and ultimately meat quality. The objective of this chapter is to review the biology and chemistry of postmortem muscle (i.e., meat) to facilitate a fundamental understanding of this food product.< Less
Packaging for Processed Meats By Dan Siegel
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Packaging for Processed Meats - a chapter from the Meat Processing Technology Series published by the American Meat Science Association. This module introduces the reader to the basics of... More > manufacturing packaging films and how these films create packages for common retail processed meats.< Less
Meat Binding: Emulsions and Batters By Youling Xiong
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Meat Binding: Emulsions and Batters a chapter from the Meat Processing Technology Series published by the American Meat Science Association. The chapter gives an overview of the current understanding... More > of the emulsion theory germane to communiuted meat; that is, batters. Emphasis is devoted to the functional roles that various muscle proteins and added ingredients play in the stabilization of the batters during thermal processing.< Less
Gummies vs the Meat Guard By Kadyn Jones & Vaughan Dill
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After landing on X504, the Gummies have to beat 3 Meat Guards to return home.
Meat Rabbits Starter Kit By David Wood
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This kit is for people new to rabbit farming. It contains much practical advice about setting up and running a meat rabbit enterprise. The Meat Rabbit Starter Kit: ** Will provide an overview of the... More > background to Rabbit Farming, and offer some practical methodologies you can use to start your own meat rabbit business ** Is divided into four sections to help you in each of the various stages of your decision-making process ** Includes two general introductory sections mainly for beginners, with Sections Three & Four having a more commercial focus ** Will aid you in the creation of a business plan for your enterprise – essential! ** Will help you decide if meat rabbit production is a suitable enterprise for you.< Less
Meat Rabbits Starter Kit By David Wood
eBook (PDF): $9.95
This kit is for people new to rabbit farming. It contains much practical advice about setting up and running a meat rabbit enterprise. The Meat Rabbit Starter Kit: ** Will provide an overview of the... More > background to Rabbit Farming, and offer some practical methodologies you can use to start your own meat rabbit business ** Is divided into four sections to help you in each of the various stages of your decision-making process ** Includes two general introductory sections mainly for beginners, with Sections Three & Four having a more commercial focus ** Will aid you in the creation of a business plan for your enterprise – essential! ** Will help you decide if meat rabbit production is a suitable enterprise for you.< Less
Sodium Nitrite in Processed Meats By Jeffrey Sindelar
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Curing with nitrite has been used, essentially, for thousands of years to produce safe and nutritious products and to effectively preserve meat. Since the controversies about the safety of nitrite... More > that started in the mid-20th century, much has been learned about nitrite and heme chemistry and the overall metabolism of nitrogen oxides in humans. Curing practices in the meat and poultry industries have been adjusted using the knowledge obtained about nitrosamine risks. The ongoing research focused on the metabolism of nitric oxide, nitrite, and nitrate appears to reaffirm the safety and benefits of current curing practices.< Less

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