CONTENTS
| Page | |
| Selection and Care of Animal before Slaughter | [3] |
| Preparing for Slaughter | [4] |
| Slaughter | [7] |
| Chilling the Carcass | [35] |
| Cutting | [36] |
| Freezing and Frozen Storage | [53] |
| Further Processing | [54] |
| Meat Cookery | [62] |
| Precautions | [63] |
| Other Publications | [64] |
Issued June 1978
Slightly revised April 1981
For sale by the Superintendent of Documents, U.S. Government Printing Office
Washington, D.C. 20402
Pork Slaughtering, Cutting,
Preserving, and Cooking on the Farm
By H. Russell Cross, Research Food Technologist,[1] E. Curtis Green, Meat Marketing Specialist,[2] William R. Jones, Extension Meat Specialist,[3] Roger L. West, Associate Professor, Meat Science,[4] and Anthony W. Kotula, Chief, Meat Science Research Laboratory,[5] (Photographs by Donald K. Rough[6] and Terry K. O’Driscoll[7])
[1,] [5,] [6] Meat Science Research Laboratory, Northeastern Region, SEA-FR, Beltsville, Md. 20705.
[2] Standardization Branch, Meat Quality Division, Food Safety and Quality Service, Washington, D.C. 20250.
[3] Cooperative Extension Service, Auburn University, Auburn, Ala. 36830.
[4] Department of Animal Science, University of Florida, Gainesville, Fla. 32611.
[7] Beltsville Agricultural Research Center, Northeastern Region, SEA-FR, Beltsville, Md. 20705.