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 management of animals for slaughter, meat handling, carcass evaluation, determination of yield and carcass fabrication. Part 2 discusses the preparation of ham, bacon, tocino, sausages and other common processed products emphasizing on the practical aspects for small and medium scale operations.
- Publisher: University of the Philippines
- ISBN-10: 971110007
- Dewey Decimal: 664.920
- ECHO Library: 664.920 IBA