The activities of the meat sector may be divided into three stages - slaughtering, meat cutting and further processing. Each stage involves completely different technical operations which must not be viewed as separate and independent processes. There are significant interactions between the stages and shortcomings at one stage can have a serious negative impact on the product or process in a subsequent stage. They may influence technological, biochemical or microbiological aspects.   --  FAO

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  1. The activities of the meat sector may be divided into three stages - slaughtering, meat cutting and further processing. Each stage involves completely different technical operations which must not be viewed as separate and independent processes. There are significant interactions between the...
  2. The basis of a good diet - one adequate for growth, development and maintenance of health - is variety; a variety of foods can supply enough of the complete range of nutrients. Much of the malnutrition seen in the world is a result of relying too heavily on a single staple food. Improvements in...
  3. Low-cost drying technologies suitable for rural farming areas are presented. Some of the important considerations with regard to their suitability include: 1. Low initial capital; 2. easy-to-operate with no complicated electronic/ mechanical protocol, and 3. effective in promoting better drying...
  4. 2004-01-20 Preservation is the processing of foods so that they can be stored longer. Man is dependent on products of plant and animal origin for food. Because most of these products are readily available only during certain seasons of the year and because fresh food spoils quickly, methods have been...
  5. Drying meat under natural temperatures, humidity and circulation of the air, including direct influence of sun rays, is the oldest method of meat preservation. It consists of a gradual dehydration of pieces of meat cut to a specific uniform shape that permits the equal and simultaneous drying of...
  6. Abstract, Journal of Ethnic Foods, 2018 Traditional meat products constitute one of the ancient cultural heritages of the North African and Mediterranean countries: Egypt, Libya, Tunisia, Algeria, and Morocco. Over years, peopleof these countries consumed numerous meat products in such a way that...
  7. Abstract,Comprehensive Reviews in Food Science and Food Safety, 2013 North African countries have a rich tradition in food technology, and many traditional foods of animal or plant origin are still widely consumed and highly appreciated. In fact, these foods play an important role in the economy...
  8. ABSTRACT Producers and consumers perceive that group rearing of slaughter pigs in deep bedded hoop barns is more welfare-friendly for pigs and produces pork with more desirable eating quality compared to conventional systems. However, little research supports this perception. Our objectives in...
  9. 2015-01-23 A practiculture way to grow nutrient-dense food, produce healthy fats, and live the good life The Nourishing Homesteadtells the story of how we can create truly satisfying, permanent, nourished relationships to the land, nature, and one another. Ben and Penny Hewitt offer practical ways to grow...
  10. Key Resource 1987-11-01 This 505 page book is an exceptionally exhaustive source of information on tropical and subtropical fruits. It is a well-illustrated and very readable, practical guide for those interested in growing tropical and subtropical fruits either for the home garden or commercially. The fruits are...
  11. The purpose of the Journal is to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all antemortem and postmortem factors that influence the properties of meat that are marketed for human consumption. High quality basic and applied research...
  12. It is my hope that you will be encouraged and empowered by the information presented here; that you will raise your own wholesome chickens for meat, process them yourself, and discover the satisfaction that comes with achieving greater food self sufficiency.
  13. This guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering...
  14. The butchershop in the backyard program make it possible for the people to have a steady meat supply available all the time, not only occasionally. The program's prime purpose is not commercial. Its aim is to fight malnutrion right on te spot. At a later date, when that goal is achieved, the...