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Meat being a highly nutritious product spoils rapidly due to microbial chemical and physical factors. However, there are number of ways by which the storage life of meat is lengthened. First printed in 1991, this publication contains various information on live animals, meats, and meat for processing, curing techniques, and packaging processes, as well as the different marketing channels and market intermediaries. It also presents different meat preservation techniques such as cold storage, c

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• Joint Authors - Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development (PCAARRD)
  
• General Notes - This record contains 2006 reprint 76-B and 2011 reprint 76-C
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