Table of Contents:
- 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