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Meat Science : An Introductory Text - Paul Warriss

Meat Science

An Introductory Text

By: Paul Warriss

Paperback | 12 January 2009 | Edition Number 2

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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
Industry Reviews
"The text is well researched and written and contains a great deal of valuable information. It should be useful for many people in, and connected with, the meat industry as well as academics and students." International Journal of Food Science and Technology"

You Can Find This Book In

Non-FictionEngineering & TechnologyIndustrial Chemistry & Manufacturing TechnologiesIndustrial ChemistryFood & Beverage TechnologyIndustry & Industrial StudiesManufacturing IndustriesFood Manufacturing & Related IndustriesMedicineVeterinary MedicineVeterinary Medicine for Large Domestic & Farm AnimalsScience
Biology, Life SciencesZoology & Animal SciencesAnimal PhysiologyAgriculture & FarmingAnimal Husbandry

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