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Meat science : an introductory text /

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Bibliographic Details
Main Author: Warriss, P. D. (Author)
Format: eBook
Language:English
Published: Wallingford, Oxfordshire, UK : CABI, 2000.
Subjects:
Meat.
Animal Slaughter.
Food Composition and Quality.
Meat Produce.
Meat Producing Animals.
Animal welfare.
Body composition.
Carcass quality.
Growth.
Meat composition.
Meat hygiene.
Meat production.
Meat quality.
Slaughter.
Electronic books.
Online Access:Connect to the full text of this electronic book
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.