Meat Science: An Introductory Text

Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets.

* New larger format in two colors throughout
* Fully revised and updated including new coverage of genomics
* Carefully selected references and titles for further reading

Author: Paul D. Warriss
Binding Type: Paperback
Publisher: Cabi
Published: 01/01/2010
Series: Modular Texts
Pages: 248
Weight: 1.45lbs
Size: 9.50h x 7.40w x 0.60d
ISBN: 9781845935931
2nd Edition