Meat  Modernity  and the Rise of the Slaughterhouse

Meat Modernity and the Rise of the Slaughterhouse


  • Release: 2008
  • Publisher: UPNE
  • Price: FREE
  • File: PDF, 308 page
  • ISBN: 1584656980
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This title offers an interdisciplinary look at the rise of the slaughterhouse in 19th-century Europe and the Americas. Over the course of this period, the factory slaughterhouse replaced the hand slaughter of animals by individual butchers. A wholly modern invention, the municipal slaughterhouse was a political response to public concerns.

Microbiology of Meat and Poultry

Microbiology of Meat and Poultry


  • Release: 1998-08-31
  • Publisher: Springer Science & Business Media
  • Price: FREE
  • File: PDF, 346 page
  • ISBN: 0751403989
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This book provides an up-to-date review of the subject, with coverage including the physiology of bacteria, yeasts and molds associated with meat and poultry products; the microbiology of industrial slaughtering, processing, packaging and storage technologies; food safety and quality control. It will be an invaluable reference source for microbiologists and technologists in the meat industry, research workers in private and government laboratories, and for food scientists in academic research institutions.

Meat

Meat


  • Release: 2013-10
  • Publisher: Oak Tree Press (Ireland)
  • Price: FREE
  • File: PDF, 286 page
  • ISBN: 178333195X
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Abyrne is a decaying town, trapped by an advancing wilderness. Its people depend on meat for survival. Meat is sanctified and precious, eaten with devout solemnity by everyone. But a handful of people suspect Abyrne is evil, rotten to its religious heart.