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Resources Tagged: Meat

13 items found (Showing 1 - 10)

  1. TN #22 Guinea Pigs for Meat Production

    1991-01-01 The high protein and high concentration of B vitamins found in meat make it an ideal part of the diet, very difficult to replace by plant foods, even with grain legumes that are nutritionally the closest plant foods to meat. Yet production of meat on the small farm almost dictates a way of life...
    Guinea Pig Meat Animals Meat Cavy

  2. TN #35 Quail

    1998-09-01 Many families in the tropics must assume a major role in production of their own foodstuffs. Incomes are so low that purchase of food competes with purchase of necessary items that cannot be hand-made. Most governments in the tropics do not have the resources to guarantee even minimum food to all...
    Quail Quails Eggs-Production Meat Eggs Poultry

  3. Meat processing for small and medium scale operations / P.I. Ibarra.

    Agricultural schools and colleges, livestock agencies and producers, meat dealers and processors, and the general public will find the book very informative and useful. The book has two parts. Part 1 deals on the slaughtering of common livestock in the Philippines including the selection and...
    Meat Industry Meat Meat Industry and ...

  4. How to Butcher a Chicken

    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.
    Chicken Meat

  5. Butchering livestock at home

    Meat

  6. Basic Butchering of Livestock & Game

    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...
    meat cutting Slaughtering and s... Meat

  7. Processing and Curing Meat

    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...
    Meat

  8. Preservation of fish and meat

    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...
    Meat Food Preservation

  9. Meat and meat products in human nutrition in developing countries

    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...
    Meat

  10. Ethnic meat products of the North African and Mediterranean countries: An overview

    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...
    Meat Drying Meat