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  | | Muscle Foods Meat Poultry and Seafood Technology by Burdette C. Breidenstein, Anthony W. Kotula, Donald Markham Kinsman, Antony W. Kotula Hardcover, 574 Pages, Published 1994 by Springer ISBN-13: 978-0-412-98641-3, ISBN: 0-412-98641-8 "Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from mus ..." |
 | | Muscle Foods(Reprint) Meat Poultry and Seafood Technology by Burdette C. Breidenstein, Donald M. Kinsman, Anthony W. Kotula Paperback, 574 Pages, Published 1994 by Springer ISBN-13: 978-1-4757-5935-8, ISBN: 1-4757-5935-5 "Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from mus ..." |
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Anthony Kotula
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