Meat science : an introductory text
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Oxfordshire, UK :
CABI ,
c2010
|
| Edition: | 2nd ed |
| Series: | Modular texts
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| Subjects: |
Table of Contents:
- 1. Producing and eating meat
- 2. The growth and body composition of animals
- 3. The chemical composition and structure of meat
- 4. The slaughter of animals
- 5. Post-mortem changes in muscle and its conversion into meat
- 6. Meat quality
- 7. The effects of live animal handling on carcass and meat quality
- 8. Post-mortem handling of carcasses and meat quality
- 9. Meat hygiene, spoilage and preservation
- 10. Animal welfare
- 11. The improvements of carcass and meat quality by genetic selection
- 12. Measuring the composition and physical characteristics of meat
- 13. Assessing eating quality