The Philippines recommends for meat processing (5th ed.). (2014). Los Banos, Laguna: Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development.

Introduction -- Composition of meat -- General characteristics -- Components of meat -- Selection of good quality meat for processing -- Meat preservation techniques -- Meat preservation approaches -- Cold storage -- Dehydration (drying) -- Salting -- Curing-- Smoking -- Canning -- Meat processing methods -- Materials commonly used in meat processing -- Basic non meat ingredients -- Salt (sodium chloride ) -- Sugar -- Nitrates and nitrites -- Ascobates/ erythrocytes -- Phosphate adjuncts -- Coloring agents -- Spices -- Mono sodium glutamate -- Binders/ Fillers/ Emulsifiers/Extenders -- Sausage casings Artificial casings -- Curing techniques -- Dry cure method -- Sweet pickle cure -- combination method -- Classification of meat products according to processing noncom minuted products -- Ham -- Bacon -- Com minuted products -- Sausages Fresh sausage -- Fresh sausage -- Uncooked sausage -- Uncooked smoked sausage -- Cooked smoked sausage -- Dry sausage -- Cooked meat specialties -- Luncheon meat -- meat loaf -- canned meats -- other processed meat products -- Meat product packaging -- Functions of packaging -- Protection -- Product specification -- Handling aid for convenience -- Advertising medium -- Selection of packaging materials for meat and meat products -- Basic principles in the selection of good packaging material -- Characteristics of a goof packaging material -- Fresh meat -- Paper -- Plastics -- Fresh meat cellophane -- Polythelene -- Polypropylene -- lylon -- Processed/ Curred Meats -- Paper -- Plastics -- Regenerated cellulose casing -- Polythene -- Polypropylene -- Polyesters 00 Nylon -- Saran -- Aluminum foil -- Laminate --Metal cans -- Tin cans -- Aluminum cans -- Glass containers -- Advantages of combining packaging materials -- packing processes - Modern methods of packaging meat -- Shrink packaging -- Vacuum packaging -- Controlled atmosphere packaging -- Packaging waster materials -- Quality control guidelines -- Two aspects of quality control -- Control of quality -- Improvement of product quality --Quality control measures in the selection of raw materials and products -- Raw materials -- Meat -- Non meat ingredients -- Packaging materials -- Finished products -- processed meat and product presentation -- Marketing channels for live animals -- meat and meat products -- Four marketing channels -- Barrio agents -- Viajeros/ shippers -- Livestock "oksyon" market -- Processors -- Other marketing intermediaries -- Meat dealers -- brokers -- wholesale dealers -- institutional buers -- Retailers -- references -- Appendices -- A. Description of some common spices -- Conventional cured ham -- Chinese style ham -- Quick cured ham -- Boiled (Cooked) Ham -- Bacon -- Skinless Longanisa -- Fresh Native Sausage -- Frankfurters -- Chorizo de Bilabao -- Canton Sausage -- Fermented Sausage Pepperoni -- Luncheon meat -- Tocino -- Corned beef -- Beef tapa -- Beef crunchies -- List of tables -- Total livestock and poultry production in the Philippines -- Proximate composition of meat from different animal species -- Amino acid composition of beef, pork, and lamb -- Average cholesterol content of some animal products (in mg/100 g food material) -- List of Figures -- Per capita utilization of meat in the Philippines -- Several meat preparations -- Sample of a good quality meat -- Dry cure mixture applied on the meat -- Meat injected with sweet pickle brine -- Processed ham -- Clubhouse bacon -- Sliced hams in 1/4 kg packages -- Processed bacon available in the market -- Sausages -- Common processed meat products available in the market -- Full sized processed ham -- Processed ham sold in smaller package -- Hot dogs stuffed in printed artificial casing -- Chicken ham processed and packaged for convenience -- Marketing channels for live animals, meats and meat products