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
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