Meat Science - An Introductory Text (Paperback, 2nd edition)

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

General

Imprint:	Cabi Publishing
Country of origin:	United Kingdom
Release date:	November 2009
First published:	2010
Authors:	Paul Warriss
Dimensions:	245 x 189 x 15mm (L x W x T)
Format:	Paperback
Pages:	234
Edition:	2nd edition
ISBN-13:	978-1-84593-593-1
Categories:	Books > Science & Mathematics > Biology, life sciences > Zoology & animal sciences > Animal physiology Books > Professional & Technical > Agriculture & farming > Animal husbandry > General Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General
LSN:	1-84593-593-4
Barcode:	9781845935931

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