The Meat Processing Technology Series is a project of the American Meat Science Association designed to create a resource for the industry on the principles of meat processing technology.
When completed, the series will include over 20 chapters and will eventually be published as a single volume. As chapters are completed, they are published as monographs that can be used as textbooks or general reference.
Ordering information and series details may be found online through our publishing partner Lulu.com
Publications Ordering: www.lulu.com/meatscience
Titles Now Available
- Basic Meat Chemistry
- Meat Binding: Emulsions and Batters
- Manufacturing Processes: Hams
- Packaging for Processed Meats
- Sausage Casings
Coming in 2008
- Thermal Processing
- Food Safety & Shelf Life Considerations
- Manufacturing Processes: Fresh Sausage
- Non-Meat Ingredients
- Manufacturing Processes: Bacon