+44 1803 865913
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.
There are currently no reviews for this product. Be the first to review this product!
Your orders support book donation projects
Such prompt and efficient service is rare nowadays.
Search and browse over 110,000 wildlife and science products
Multi-currency. Secure worldwide shipping
Wildlife, science and conservation since 1985