By: PD Warriss
310 pages, Figs
Covers subjects including the production of meat, its structure and chemical composition, animal slaughter, meat quality, changes occuring in meat with live and post-mortem handling, meat hygiene, animal welfare and measuring the composition, physical characteristics and eating quality of meat.
Producing and eating meat; the growth and body composition of animals; the chemical composition and structure of meat; the slaughter of animals; post-mortem changes in muscle and its conversion to meat; meat quality; the effects of live animal handling on carcass and meat quality; meat hygiene, spoilage and preservation; animal welfare; measuring the composition and physical characteristics of meat; measuring eating quality.
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