Meat Processing Technology for Small to Medium Scale Producers
Gunter Heinz and Peter Hautzinger
Meat is the most valuable livestock product and for many people serves as their first-choice source of animal protein. Meat is either consumed as a component of kitchen-style food preparations or as processed meat products. Processed meat products, although in some regions still in their infancy, are globally gaining ground in popularity and consumption volume.
Meat processing has always been part of FAO’s livestock programmes, not only because of the possibility of fabricating nutrient-rich products for human food, but also owing to the fact that meat processing can be a tool for fully utilizing edible carcass parts and for supplying shelf-stable meat products to areas where no cold chain exists. Moreover, small-scale meat processing can also be a source of income for rural populations.
- ตีพิมพ์แล้ว: 2007
- ผู้ตีพิมพ์: FAO
- ISBN-13: 978-974-7946-99-4