http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
xxiii, 865 pages : illustrations ; 23 cm.
1. Introduction -- 2. Factors influencing the growth of meat animals -- 3. The structure and growth of muscle -- 4. Chemical and biochemical constitution of muscle -- 5. The conversion of muscle to meat -- 6. Meat microbiology and spoilage -- 7. The storage and preservation of meat: I-Thermal technologies -- 8. The storage and preservation of meat: II-Nonthermal technologies -- 9. The storage and preservation of meat. III-Meat processing -- 10. The storage and preservation of meat: Storage and packaging -- 11. The eating quality of meat: III-Flavor -- 12. The eating quality of meat: II-Tenderness -- 13. The eating quality of meat: III-Flavor -- 14. The eating quality of meat: IV-Water holding capacity and juiciness -- 15. The eating quality of meat: V Sensory evaluation of meat --
Includes bibliographical references (pages 847-854) and index (pages 855-865)