MEAT CUTS AND MUSCLE FOODS – 2nd EDITION

Description

This book provides a guide to many of the myriad of meat cuts and muscle foods now widely available internationally. Cutting patterns for beef, pork, lamb, game, poultry and fish are featured, plus a number of invertebrates such as crabs, lobsters, shrimp, squid and scallop that also produce straited muscle. Wholesale and retail meat cuts are described and cross-referenced – many being clearly illustrated and labelled – so that the reader may start with a country, or with the name of a specific meat cut to find the country of origin. In addition, the key scientific concepts required in understanding food myosystems are briefly outlined.For this second edition, information for ten countries has been added or expanded, bringing the total to 51. Languages added include Urdu, Yoruba, Ibo and Hausa, plus many extra names in Arabic and Latin-American Spanish. Also, the entries for deep-sea fish have been increased.