The Meat Buyers Guide
John Wiley & Sons Inc (Verlag)
978-0-471-74721-5 (ISBN)
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For well over sixty years, the North American Meat Processors Association (NAMP) has provided the food service industry with reliable guidelines for purchasing meat. "The Meat Buyer's Guide: Beef, Lamb, Veal, Pork, and Poultry" maintains the authoritative information professionals expect, and by including information from "The Poultry Buyer's Guide" in this new edition, it offers a complete, single-source reference for every facility's meat-buying needs. This new edition of "The Meat Buyer's Guide" features: new uses for muscles in meat carcasses; new trim, cut, and processing options; and, more than 60 new photographs. North American Meat Processors Association is a nonprofit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their customers with reliable and consistent high-quality meat, poultry, seafood, game, and other food products. NAMP Member Companies provide unparalleled service to their customers through their unique meat product offerings and premium distribution systems. They are meat experts who satisfy their customer's needs with quality products, professionalism and reliability.
The North American Meat Processors Association is a non-profit trade association comprised of meat processing companies and associates who share a continuing commitment to provide their foodservice customers with reliable and consisten meat, poultry, seafood, game and other food products. The Association, which was founded in 1942, has member companies both large and samll throughout the United States, Canada and other parts of the world. The organization is best known by its acronym, NAMP, and is universally recognized for its world renowned publication, The Meat Buyers Guide.
The Organization. Who We Are. Endorsements. Letter of Support. Trim/Quality Information. The NAMPOMETER, Bacterial Guidelines. The NAMPOMETER,Meat Guidelines. The NAMPOMETER for Poultry. Food Safety. Material Requirements. Grading. How to Use Your Meat Buyer's Guide. Universal Product Code (UPC). Trim Levels/Specifications. Beef. Beef Foodservice Cuts. Cooked Steak Color Guide. Marbling Descriptions. Ordering Data. Standardized Cuts (Series 100). Portion Cuts (Series 1000). Lamb. Lamb Foodservice Cuts. Ordering Data. Standardized Cuts (Series 200). Portion Cuts (Series 1200). Veal. Veal Foodservice Cuts. Ordering Data. Standardized Cuts (Series 300). Portion Cuts (Series 1300). Pork. Pork Foodservice Cuts. Cooked Chop Color Guide. Ordering Data. Standardized Cuts (Series 400). Portion Cuts (Series 4000). Further-Processed/By-Products. Cured, Cured and Smoked, and Fully Cooked Pork Products (Series 500). Cured, Dried, Cooked, and Smoked Beef Products (Series 600). Variety Meats and Edible By-Products (Series 700). Sausage Products (Series 800). Poultry. Classes of Poultry. Anatomy. Ordering Data. Numbering System. Chicken. Chicken Foodservice Cuts. Classes of Chicken. Chicken Descriptions. Further-Processed Chicken Products. Turkey. Turkey Foodservice Cuts. Turkey Descriptions. Further-Processed Turkey Products. Duck. Duck Foodservice Cuts. Classes of Duck. Duck Descriptions. Further-Processed Items. Goose. Goose Foodservice Cuts. Classes of Geese. Geese Descriptions. Game Birds. Game Birds Foodservice Cuts. Game Bird Descriptions. Glossary. Nutrition Information. Index.
| Erscheint lt. Verlag | 30.5.2006 |
|---|---|
| Zusatzinfo | Illustrations (some col.) |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 259 x 283 mm |
| Gewicht | 1330 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-471-74721-1 / 0471747211 |
| ISBN-13 | 978-0-471-74721-5 / 9780471747215 |
| Zustand | Neuware |
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