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Meat Science: An Introductory Text

Out of Print
By: PD Warriss
310 pages, Figs
Publisher: CABI Publishing
Meat Science: An Introductory Text
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  • Meat Science: An Introductory Text ISBN: 9780851994246 Paperback Mar 2000 Out of Print #111629
About this book Contents Related titles

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.

Contents

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.

Customer Reviews

Out of Print
By: PD Warriss
310 pages, Figs
Publisher: CABI Publishing
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