The Meat Processing Technology Series is a project of the American Meat Science Association designed to create a resource for the industry on the principles of meat processing technology.

When completed, the series will include over 20 chapters and will eventually be published as a single volume. As chapters are completed, they are published as monographs that can be used as textbooks or general reference.

Ordering information and series details may be found online through our publishing partner Lulu.com

Publications Ordering: www.lulu.com/spotlight/meatscience

Titles Now Available

• Fermented Sausage – Dry & Semi-Dry   (NEW)
• Basic Meat Chemistry 
• Meat Binding: Emulsions and Batters 
• Bacon Processing (New)
• Fresh Sausage (New) 
• Uncured, Natural, and Organic Processed Meats (New) 
• Manufacturing Processes: Hams  
• Packaging for Processed Meats  
• Processed Meats Microbiology: Food Safety and Shelf Life Considerations (New) 
• Retail Packaging for Fresh Meats 
• Sausage Casings 

Coming Soon

The History of Meat Processing