http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
xvii, 336 pages : illustrations ; 25 cm.
Introduction -- Factors influencing the growth and development of meat animals -- The structure and growth of meat -- Chemical and biochemical constitution of muscle -- The conversion of muscle to meat -- The spoilage of meat by infecting organisms -- The storage and preservation of meat : temperature control -- The storage and preservation of meat : moisture control -- The storage and preservation of meat : direct microbial inhibition -- The eating quality of meat -- Meat and human nutrition -- Prefabricated meat
Previous edition: published as Meat science. Oxford : Pergamon, 1991.
Includes bibliographical references and index.
Woodhead Publishing series in food science and technology