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Meat and Meat Products

  1. Karl-Otto Honikel

Published Online: 15 APR 2006

DOI: 10.1002/14356007.e16_e02.pub2

Ullmann's Encyclopedia of Industrial Chemistry

Ullmann's Encyclopedia of Industrial Chemistry

How to Cite

Honikel, K.-O. 2006. Meat and Meat Products. Ullmann's Encyclopedia of Industrial Chemistry. .

Author Information

  1. Federal Center for Meat Research, Kulmbach, Germany

Publication History

  1. Published Online: 15 APR 2006


The article contains sections titled:

3.Composition of Meat
4.Meat Production and Slaughtering
5.Fresh Meat Processing
6.Processing Techniques
6.1.Chilling of Meat
6.2.Freezing of Meat
6.3.Heating of Meat and Meat Products
6.4.Salting and Curing
6.5.Use of Additives
6.7.Drying and Other Means of Preservation
7.Types of Meat Products
8.Manufacturing of Meat Products
8.1.Raw Meat Products
8.1.1.Raw Hams
8.1.2.Raw Sausages
8.2.Cooked Products
8.2.1.Emulsion-Type Sausages
8.2.2.Cooked Sausages
8.3.Cooked Ham
9.Meat Species Identification
10.World Meat Production
11.Meat Grading