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
1: Producing and Eating Meat 2: The Growth and Body Composition of Animals 3: The Chemical Composition and Structure of Meat 4: The Slaughter of Animals 5: Post-mortem Changes in Muscle and its Conversion into Meat 6: Meat Quality 7: The Effects of Live Animal Handling on Carcass and Meat Quality 8: Post-mortem Handling of Carcasses and Meat Quality 9: Meat Hygiene, Spoilage and Preservation 10: Animal Welfare 11: The Improvement of Carcass and Meat Quality by Genetic Selection 12: Measuring the Composition and Physical Characteristics of Meat 13: Assessing Eating Quality
