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  1. The purpose of these guidelines is to disseminate practical information on meat hygiene and meat technology to meat industry personnel, such as supervisors and extensionists, and to provide the necessary encouragement for improving production in the meat sector and reducing post-harvest losses....
  2. 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...
  3. This paper gives a broad outline of selected methods and processes, and describes the tools and equipment required: it indicates how improvements can gradually be obtained, and how, with the use of locally constructed and inexpensive equipment, programs can be implemented, particularly in...