Monday, November 19, 2012

Manual on simple methods of meat preservation

While this publication is mainly intended to disseminate information on traditional methods of meat preservation in Africa for teachers and instructors, it also addresses aspects of hygienic slaughtering under rural conditions. Reference is also made to FAO's work on small-scale slaughterhouses, raw materials for preserved meat, principles of meat preservation by thermal treatment, packaging methods and basic methods of quality control.