02353cam a22003493u 4500 68282 UtSlPG 20260610134557.0 m cr n 260607r20221921utu|||||o|||||||||||||| d UtSlPG en iso639-1 TS Levine, Carl Oscar Butchering and curing meats in China Salt Lake City, UT : Project Gutenberg, 2022 1 online resource : multiple file formats text txt rdacontent computer c rdamedia online resource cr rdacarrier Canton Christian College bulletin no. 27 Release date is 2022-06-10 Anonymous (This book was produced from images made available by the HathiTrust Digital Library and the Internet Archive.) "Butchering and Curing Meats in China" by Carl Oscar Levine is a practical guide written in the early 20th century. This scientific publication details the methods of butchering and preserving various types of meats in China, covering both local and foreign techniques. It focuses on the consumption and processing of meats such as pork, beef, mutton, and poultry, reflecting cultural practices related to meat preparation in a specific regional context. The book serves as an educational resource, outlining processes like the selection of animals for slaughter, techniques for bleeding and dressing, and methods for curing meats. Levine provides insights into the characteristics of different species raised in China and discusses practical applications of butchering, including numerous recipes for cured and processed meats. By addressing both American and Chinese methods of meat curing, the guide offers a comprehensive overview designed to aid agricultural students and the general public in understanding and implementing successful meat preservation practices. (This is an automatically generated summary.) Originally published: China: Canton Christian College, 1921 Meat -- Preservation Slaughtering and slaughter-houses -- China Canton Christian College bulletin no. 27 https://archive.org/details/ButcheringAndCuringMeatsInChina/mode/2up https://www.gutenberg.org/ebooks/68282 109098 109098