Meat science : an introductory text /

• Main Author: Warriss, P. D., (Author)
• Format: eBook
• Language: English
• Published: Wallingford, Oxfordshire, UK : CABI, 2000.
• Subjects: Meat.; Meat Producing Animals.; Animal Slaughter.; Meat Produce.; Food Composition and Quality.; Animal welfare.; Body composition.; Carcass quality.; Growth.; Meat composition.; Meat hygiene.; Meat production.; Meat quality.; Slaughter.; Electronic books.
• Online Access: View fulltext via EzAccess

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)...

Table of 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 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.