Published by John Wiley & Sons, Inc.
Copyright © 2007 by North American Meat Processors Association
ISBN-13 978-0471-74721-5 (paper)
ISBN-10 0-471-74721-1 (paper)
339 pages {PDF}
English
"http://www.namp.com"
Beef, Lamb,Veal, Pork, and Poultry to purchasers of meat products worldwide.
From its inception in 1961, The Meat Buyer’s Guide has been the premier resource publication for foodservice purchasers, educators, students, meat processing companies, and the many others who deal with the public and our industry.
The Guide has been revised a number of times since its origin, most recently in 1997.
This present edition of The Meat Buyer’s Guide not only includes new information and a new look, but it also incorporates our 1999 premiere publication The Poultry Buyers Guide.
This combination of our two prestigious resource publications makes available in one volume the newest and most authoritative version of our widely regarded and renowned publications.
Many changes have occurred in the meat and poultry industries since 1997.
Research conducted at meat science universities has led to the identification of new uses for previously undervalued muscles in meat carcasses.
New trim levels and shifts in consumer usage to more convenience- oriented products have also created a desire for a host of new items.
Expanded international trade and increasing ethnic diversity in eating habits have resulted in increased product diversification as well.
NAMP, in its efforts to address the many changes in the industry and to meet the demands of the Twenty-first Century, took this opportunity to meet these challenges through the publication of an entirely new version of The Meat Buyer’s Guide.
Accordingly, users of The Guide will find new photographs and descriptions depicting products, trim and processing options, along with information on packaging, food safety, nutrition, cooking, and an enhanced glossary.
NEW TO THIS EDITION
The Meat Buyer’s Guide and The Poultry Buyer’s Guide in one volume
More than 60 new photographs
New descriptions of cuts and processing options
Updated coverage of food safety
CONTENTS
The Organization
Who We Are
Endorsements
Letter of Support
Trim/Quality Information xv
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 xxviii
Universal Product Code (UPC) xxviii
Trim Levels/Specifications xxix
Beef 1
Lamb 71
Veal 103
Pork 133
Chicken 221
Turkey 235
Duck 245
Goose 252
Game Birds 257
Glossary . .263
Nutrition Information . .273
Index . .289
The Meat Buyers Guide
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