МЯСНОЙ КЛУБ: всё о технологиях, инновациях, оборудовании, проблемах и решениях колбасного производства, мясопереработки и заменителях мяса.

The need has been evident for some time for a short handbook of meat
product technology, expressed in the language and style of modern science
and technology. The majority of the older texts are written by and in the
style of the private or small-scale butcher with good practical experience,
knife in hand, of meat animals and meat. They give practical instruction on
the employment of the butcher’s practical understanding to make the best
commercial use of the meat which he has before him. But the present-day
college or university graduate, appointed to manage a factory department
or a complete meat factory, where all of those skills may be employed on
the large scale and subdivided among different groups of people, does not
usually himself (or, often enough, herself) enjoy the same practical skills
and experience. His (or her) skills are science-based and hence there is a
need to understand the meat technology from that scientific basis.
This handbook is an attempt to meet that need. It attempts to give proper
weight on the one hand to the craft element in all modern and traditional
meat product manufacturing and on the other hand to the scientific reasons
(so far as they are known) for those practices, their best results and their
occasional failures