Books  Environmental & Social Studies  Natural Resource Use & Depletion  Agriculture & Food 

Meat Science: An Introductory Text

Out of Print

By: PD Warriss

310 pages, Figs

CABI Publishing

Paperback | Mar 2000 | #111629 | ISBN: 0851994245
Out of Print Details

About this book

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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