Dr. Shai Barbut, a faculty member in the Food Science Department at the University of Guelph, Canada, has made available a new, free textbook called The Science of Poultry and Meat Processing. The book is available for download here.
The Science of Poultry and Meat Processing is a book which provides students and industry personnel with a comprehensive overview of the modernized meat industry. The book covers various areas related to the meat processing industry, and includes topics such as automation, primary and further processing, protein gelation, use of non-meat ingredients, product evaluation, microbiology, HACCP, and by products. The 764-page book includes 280 illustrations.