Résumé :
|
Where once we all had separate shops for meat, poultry and seafood, now we mostly have supermarkets offering a wide range of meats and muscle foods under one roof, if not in the same refrigerated display case. Ever increasing amounts of product cutting and packaging are being done centrally. Many retailers may no longer prepare retail cuts, but now they handle a much wider variety products and need an extensive knowledge of meat cuts and muscle foods. With the ever-increasing global trading of meat, specifications are needed for exporters and importers. But with increasing standardisation within the major trading blocks, we also need to document and preserve our traditional cutting patterns and names before they are lost. This book provides a guide to many ofthe 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 ofinvertebrates such as crabs, lobsters, shrimps, squid and scallop that also produce striated 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 th name of a specifie meat cut to find the country of origin. In addition, the key scientific concepts required in understanding food myosystems are briefly outlined.
|