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Meat is the most valuable livestock product and for many people serves
as their first-choice source of animal protein. Meat is either consumed as
a component of kitchen-style food pr eparations or as processed meat
products. Processed meat products, although in some regions still in their
infancy, are globally gaining grou nd in popularity and consumption
volume.

Meat processing has always been part of FAO’s livestock programmes,
not only because of the possibility of fabricating nutrient-rich products
for human food, but also owing to the fact that meat processing can be a
tool for fully utilizing edible carcass parts and for supplying shelf-stable
meat products to areas where no cold chain exists. Moreover, small-scale
meat processing can also be a source of income for rural populations.

In the mid eighties to early nineties of the last century, FAO published
two books on meat processing (Animal Production and Health Series No.
52 and 91) in order to familiarize food processors in developing countries
with meat processing technologies. However, due to the time elapsed
since then they no longer fully refl ect current techniques and processing
procedures used in the meat sector.