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In line with the development of science and technology as well as the increase in public income and awareness of food and health ties, food consumption patterns also changed from full-fledged foods to safe, healthy and delicious foods. This change brought about not only increasing consumer awareness to choose better foodstuffs and safe and beneficial health, but also affecting processing technology, preservation and presentation. Meat as one of the most popular foodstuffs of cattle, due to the openness of various possibilities in its processing and being believed to be one of the source of animal protein despite its fat content is often viewed as unprofitable to health. The book outlines several basic processing and preservation of meat: Refrigeration and freezing, salting, heating, smoking, drying, canning, ionizing radiation, restructuring technology and semi- wet materials derived from meat / intermediate moisture meat. At the end of the book, the author presents the latest developments, especially with the diskovery of bioactive components in meat and its processed products that are very beneficial to health, which also contributes to changing the direction of processing and preservation technologies known as technology The food is meat-fooded. Dimension: 16x24 cm Author: Purnomo day Year rising: 2012 Number of pages: xvi + 196 Isbn: 978-602 - 203-239 - 7 / 978-602 - 203-240 - 3 (electronic)