AMSA Meat Processing Technology Series
AMSA is pleased to announce the release of the sixth title in the Meat Processing Technology Series entitled Retail Packaging for Fresh Meats. Author Dan Siegel details the developments in retail packaging technologies for fresh meat. Features color images of fresh meat packaging applications. The 47-page book retails for $19.99 through AMSA's publishing partner lulu.com.
The Meat Processing Technology Series is designed by AMSA to fill a void in the meat industry by serving as a standard reference and college text on the subject of meat processing.
Titles currently available include:
• Basic Meat Chemistry
• Meat Binding: Emulsions and Batters
• Manufacturing Processes: Hams
• Packaging for Processed Meats
• Retail Packaging for Fresh Meats
• Sausage Casings
New modules, including Bacon Processing, the History of Meat Processing and Natural and Organic Processed Meats are expected out in the coming months. Once completed, the modules will be combined into a stand-alone textbook/reference that can be used for courses in meat processing or as a desk reference for the meat science professional.
For complete information on the series and placing orders, go to: http://www.meatscience.org/page.aspx?id=5241.