A great reference on making a variety of meat products and sausages. What's notable is that it is written by only one person - a qualified Master Butcher, Gerhard Feiner. Books of that size and quality are normally written by a team of collaborators and each of them writes a particular chapter. The meat technology section covers topics such as meat composition and additives, the biochemistry of meat, additives, curing, nitrites, quality and safety issues. The rest of the book is dedicated to making hams and bacons, fresh and cooked sausages, fermented sausages, head cheeses and blood sausages and many other products. The author does not list detailed recipes but rather presents basic rules for making quality products that originate in many countries. This is not a beginner's book, but rather a comprehensive guide on processing different meat products. The book does not reflect any personal experiences of the author, but is based on standards and rules of meat science. It is written by the professional for the professional. Meat Products Handbook is of immense value for meat plant managers or college students pursuing a degree in meat science. An advanced hobbyist will also be able to further enrich his knowledge.

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