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130829t20002000enkad ob 001 0 eng d |
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|z 0851994245 (alk. paper)
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|a CtWfDGI
|b eng
|c CtWfDGI
|e rda
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|a TX373
|b .W37 2000eb
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|a 664/.9
|2 23
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|a Warriss, P. D.,
|e author.
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|a Meat science :
|b an introductory text /
|c P.D. Warriss, School of Veterinary Science, University of Bristol, Bristol, UK.
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|a Wallingford, Oxfordshire, UK :
|b CABI,
|c 2000.
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|c Ã2000
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| 300 |
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|a 1 online resource (ix, 310 pages) :
|b illustrations, charts
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| 336 |
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references (pages 269-295) and index.
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|a 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 into Meat -- Meat Quality -- The Effects of Live Animal Handling on Carcass and Meat Quality -- Post-mortem Handling of Carcasses 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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|a Access limited to subscribing institution.
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|a This book has been designed to give a simple overview of meat science, and is aimed at undergraduate and postgraduate students of food science and technology, technical staff in the meat industry, and veterinarians. Its 12 chapters cover (1) meat production and consumption throughout the world, (2) growth and body composition of meat animals, (3) the chemical composition and structure of meat, (4) slaughter practices, (5) post-mortem changes in muscle, (6) meat quality, (7) the effects of live animal handling on carcass and meat quality, (8) the effects of post-mortem handling on carcass and meat quality, (9) meat hygiene, (10) animal welfare, (11) measuring the composition and physical characteristics of meat, and (12) measuring the eating quality of meat. There is a subject index.
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|a Also available in print format.
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|a Title from PDF title page (viewed August 29, 2013).
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|a Meat.
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|a Meat Producing Animals.
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|a Animal Slaughter.
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|a Meat Produce.
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|a Food Composition and Quality.
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|a Animal welfare.
|2 cabt
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|a Body composition.
|2 cabt
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|a Carcass quality.
|2 cabt
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|a Growth.
|2 cabt
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|a Meat.
|2 cabt
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|a Meat composition.
|2 cabt
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|a Meat hygiene.
|2 cabt
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| 650 |
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|a Meat production.
|2 cabt
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|a Meat quality.
|2 cabt
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| 650 |
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|a Slaughter.
|2 cabt
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| 655 |
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|a Electronic books.
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| 690 |
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|a LL120
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| 690 |
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|a LL190
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| 690 |
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|a QQ030
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| 690 |
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|a QQ500
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| 710 |
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|a C.A.B. International,
|e issuing body.
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| 776 |
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|a Warriss, P. D.
|d Wallingford, UK ; New York, NY : CABI Pub., c2000.
|i Print version:
|t Meat science.
|w (DLC)99048373
|z 0851994245
|
| 856 |
4 |
0 |
|u https://ezaccess.library.uitm.edu.my/login?url=http://dx.doi.org/10.1079/9780851994246.0000
|z View fulltext via EzAccess
|