Books  Environmental Studies  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.

Write a review

There are currently no reviews for this book. Be the first to review this book!

Bestsellers in this subject

Microclimate: The Biological Environment

NHBS Price: £325.00 $425/€362 approx

Peppers: Vegetable and Spice Capsicums

NHBS Price: £44.99 $59/€50 approx

Food for Free (40th Anniversary Edition)

NHBS Price: £24.99 $33/€28 approx

The New Complete Book of Self-Sufficiency

NHBS Price: £24.99 $33/€28 approx

A History of Food

NHBS Price: £25.99 $34/€29 approx

VAT: GB 407 4846 44
NHBS Ltd is registered in England and Wales: 1875194