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of the book are behavior of pigs, feeding management, pig breeding, housing management, diseases, pork processing, sausages, bacon, cooked ham, chilling and freezing of meat, meat packaging. it will be a standard reference book for professionals, food technologists, entrepreneurs, and others interested
quality aspects of the finished product * color * texture * flavor safety aspects . chilling and freezing of meat definitions effects of freezing microbiological effects mould growth fat rancidity physical effects ice formation - mechanical and chemical effects effects on meat properties * colour * drip...
https://niir.org/books/book/handbook-on-pig-farming-pork-processing-feeding-management-breeding-housing-management-sausages-bacon-cooked-ham-with-packaging-2nd-revised-edition/isbn-9789381039786/zb,,18bae,a,0,0,a/index.html