Meat Science: An Introductory Text

Meat Science: An Introductory Text

Editorial Reviews
Book Description
This is an introductory textbook on meat science that will be suitable for students of animal, veterinary and food science. The book covers topics in producing and eating meat, the growth and body composition of animals, animal slaughter, the chemical composition and structure of meat and
other relevant areas. It will also serve as a primer for those taking a postgraduate course in meat science, and provide useful background for professionals in food hygiene and meat inspection.

Book Info
Covers subjects including the production of meat, its structure and chemical composition, animal slaughter, meat quality, changes occurring in meat with live and post-mortem handling, meat hygiene, animal welfare and measuring the composition, physical characteristics and eating quality of meat. Softcover. DLC: Meat.

Meat Science: An Introductory Text,P. D. Warriss,CABI Publishing,0851994245,Agriculture - General,Animals,Food Science,Meat,Meat Products,Science/Mathematics,Specific Ingredients - Meat,Technology,Technology & Industrial Arts,Agriculture | Animal Science & Veterinary Science,Animal husbandry,Food & beverage technology,Technology / Food Industry & Science

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