Meat science : an introductory text

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Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets.

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Availability

Detail Information

Series Title

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Call Number

664.9 War m

Publisher

Oxfordshire : CABI., 2010

Collation

234 p. : ill. : ind. ; 25 cm.

Language

English

ISBN/ISSN

9781845935931

Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

2nd

Subject(s)

Meat

Specific Detail Info

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Statement of Responsibility

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Other version/related

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