Titlebook: Butchering, Processing and Preservation of Meat; Frank G. Ashbrook Book 1955 Van Nostrand Reinhold Company 1955 Aging.Customs.USA.agricult

ELATE

新娘

happiness

Butchering Cattle,urpose are yearlings from a good type of beef cattle. Yearlings produce light carcasses and light cuts which chill quicker, and the meat is more tender than that from older animals. The care and management of animals before slaughter and the equipment and tools have been discussed previously.

Cholecystokinin

mosque

Cutting the Carcass,rences. If the meat is to be preserved by freezing, each piece should be of a size and character suitable for convenient cooking. The methods described here show how to make the major cuts, and suggestions are offered for using them in order to produce the maximum amount of meat that can be preserved by curing, smoking, or refrigeration.

machination

propose

Membrane Dynamics and Calcium SignalingThis book is about home meat economies. Remember! It is written primarily for the family, to help solve the meat problem and to amplify the meat supply. Meat is entitled to a high-ranking spot in our present-day culinary setup.

無法治愈

Membrane/Cytoskeleton CommunicationPork is the most popular meat for home processing. It can be prepared in many different ways and is easy to cure and to keep over long periods of time. Pork is also our most nutritious meat and produces a higher percentage of edible meat products than any other meat animal.

一小塊

aspect

https://doi.org/10.1007/978-1-4612-6120-9Because there are so many kinds of meat and so many ways to prepare it, we can have just as much variety as we want.