Meat Science ：An Introductory Text

Publication subTitle ：An Introductory Text

Author： Warriss P.D.

Publisher： CABI Publishing‎

Publication year： 2000

E-ISBN: 9781845933050

P-ISBN(Paperback): 9780851994246

Subject： TS251 slaughtering and meat processing industry

Language： ENG

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Chapter

MEAT SCIENCE An Introductory Text

Preface

Chapter 1. Producing and Eating Meat

Chapter 2. The Growth and Body Composition of Animals

Chapter 3. The Chemical Composition and Structure of Meat

Chapter 4. The Slaughter of Animals

Chapter 5. Post-mortem Changes in Muscle and its Conversion into Meat

Chapter 6. Meat Quality

Chapter 7. The Effects of Live Animal Handling on Carcass and Meat Quality

Chapter 8. Post-mortem Handling of Carcasses and Meat Quality

Chapter 9. Meat Hygiene, Spoilage and Preservation

Chapter 10. Animal Welfare

Chapter 11. Measuring the Composition and Physical Characteristics of Meat

Chapter 12. Measuring Eating Quality

References

Index

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