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ABOUT THIS BOOK
Meat Scienc: An Introductory Text
£37.50

MEAT SCIENC: AN INTRODUCTORY TEXT

PAPERBACK BY WARRISS, PAUL (FORMERLY UNIVERSITY OF BRISTOL, UK)

£37.50

ISBN
9781845935931
IMPRINT
CABI PUBLISHING
 
 
EDITION
2ND EDITION
PUBLISHER
CABI PUBLISHING
STOCK FOR DELIVERY
NOT IN STOCK - AVAILABLE TO ORDER
FORMAT
PAPERBACK
PAGES
248 pages
PUBLICATION DATE
01 OCT 2009

DESCRIPTION

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 tenderisation of meat, and the new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. Key Features New larger format in two colours throughout Fully revised and updated including new coverage of genomics Carefully selected references and titles for further reading

CONTENTS

1: Producing and Eating Meat2: The Growth and Body Composition of Animals3: The Chemical Composition and Structure of Meat4: The Slaughter of Animals5: Post-mortem Changes in Muscle and its Conversion into Meat6: Meat Quality7: The Effects of Live Animal Handling on Carcass and Meat Quality8: Post-mortem Handling of Carcasses and Meat Quality9: Meat Hygiene, Spoilage and Preservation10: Animal Welfare11: The Improvement of Carcass and Meat Quality by Genetic Selection12: Measuring the Composition and Physical Characteristics of Meat13: Assessing Eating Quality