About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 76. Chapters: Meat, Sausage, Slaughterhouse, Intensive pig farming, Factory farming, Industrial agriculture, Livestock, Hamlet chicken processing plant fire, Rendering, Check weigher, Fish meal, Pig slaughter, William Davies Company, Ritual slaughter, Live export, Sausage making, Feedlot, Captive bolt pistol, Butcher, Meat packing industry, Double-dead meat, Mechanically separated meat, Casing, Animal slaughter, Stunning, Meat Products of India, Advanced meat recovery, An American Trilogy, Specified risk material, Field dressing, Pithing, Meat by-product, Meat and bone meal, Zambeef Products, Ground meat, Danish Crown AmbA, Meat cutter, Smokehouse, Meat slurry, Beef ring, Vion NV, Controlled atmosphere killing, Valouro, Nikkur, PSE meat, Probar, Meat carving, Weasand clip, Skinner, Waterbath stunner. Excerpt: Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal. In the Anglosphere, meat is generally used by the meat packing industry in a more restrictive sense-the flesh of mammalian species (pigs, cattle, lambs, etc.) raised and prepared for human consumption, to the exclusion of fish, poultry, and other animals. Usage varies worldwide by culture, and some countries such as India have large populations that avoid the consumption of all or most kinds of meat. Game or bush meat is also generally distinguished from that produced by agriculture. The consumption of meat has various traditions and rituals associated with it in different cultures such as kosher and halal and its production is generally regulated by state authorities as well. This article is mainly focused on that process from primary production to consumption. The word meat comes from the Old English word mete, which referred to f...
