This industry e-book provides an in-depth review of focused topics relevant to the industry's growth, development and profitability. In an easy-to-use e-book format, THE MEAT PROCESSOR'S JOURNAL lets processing executives, plant managers and R&D personnel explore the emerging science, methods, and trends pertinent to a specific meat and/or poultry-processing topic. This content-rich, interactive e-book contains video, live web links and detailed graphics that you can download to the e-reader of your choice. The material is also available as a downloadable PDF. (See download instructions below.) Access valuable information — wherever you are — in the format you prefer.
Volume 2 DRY AND SEMI-DRY SAUSAGE PRODUCTION is the second edition of THE MEAT PROCESSOR'S JOURNAL and follows Volume 1 WHOLE MUSCLE PROCESSING (available below). It is a compilation of expert knowledge, practices and technologies developed from the production of premium dry and semi-dry sausages.