Acknowledgements

References and Acknowledgements

While compiling the information for this site we have used the following text books and
resources as base.

Principles of Meat Science by J.C. Forrest, E.D. Aberk, H.B. Hedrick, M.D. Judge and R.A. Merkel.
Published by W.H. Freeman and company, San Francisco.
The Science of Meat and Meat Products by J.F. Price and B.S. Schweigert. published by
W..H. Freeman and company, San Francisco.
Muscle Foods edited by D.M. Kinsman, A.Kotula, B.C. Breidenstein. Published by Chapman Hall.
Muscle and Meat Biochemistry by A.M. Pearson and R.B.Young. Published by Academic Press Inc.
Processed Meats by A.M. Pearson and T.A. Gillett. Published by Chapman and Hall.
Some of the scanned images used are courtsey of the American meat Association.