For well over sixty years, the North American Meat Processors Association (NAMP) has provided the foodservice 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
• 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 realiabity. Look for the NAMP symbol when deciding on a meat and food supplier.
To find a NAMP Meat Specialist near you, visit www.namp.com
Author(s): North American Meat Processors Association
Edition: revised & expanded
Publisher: Wiley
Year: 2006
Language: English
Commentary: 25472
Pages: 336
Tags: Пищевая промышленность;Технология мяса и мясных продуктов;Нормативные документы
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
