Abstract
Meat processing as discussed in this text includes all processes utilized in altering fresh meat except for simple grinding, cutting, and mixing. In the broadest sense, this includes curing, smoking, canning, cooking, freezing, dehydration, production of intermediate-moisture products, and the use of certain additives such as chemicals and enzymes. This definition excludes cutting, grinding, and packaging of fresh meat in retail stores and in homes. In this way, the definition differentiates between (1) those processes that enter into the preservation and manufacture of meat products, and (2) those that alter the form of fresh meat in preparation for consumption.
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© 1996 Springer Science+Business Media Dordrecht
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Pearson, A.M., Gillett, T.A. (1996). Introduction to Meat Processing. In: Processed Meats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7685-3_1
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DOI: https://doi.org/10.1007/978-1-4615-7685-3_1
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