Meat Science

An Introductory Text

Paul Warriss (Autor)

Buch | Softcover

248 Seiten

2009 | 2nd edition
CABI Publishing (Verlag)
978-1-84593-593-1 (ISBN)

Artikel merken

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 tenderisation of meat, and the new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. Key Features New larger format in two colours throughout Fully revised and updated including new coverage of genomics Carefully selected references and titles for further reading

Paul Warriss has spent most of his working life in the field of meat science. From 1970 he was employed at the AFRC Meat Research Institute at Langford before joining the University of Bristol School of Veterinary Science in 1991. There he has been closely involved with the organization and teaching on the long established MSc in Meat Science and Technology degree course. He is a member of the editorial board of the international journal Meat Science, a member of the Institute of Biology and a fellow of the UK Institute of Food Science and Technology.

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 Improvement of Carcass and Meat Quality by Genetic Selection 12: Measuring the Composition and Physical Characteristics of Meat 13: Assessing Eating Quality

Erscheint lt. Verlag	12.11.2009
Verlagsort	Wallingford
Sprache	englisch
Maße	189 x 246 mm
Gewicht	680 g
Themenwelt	Naturwissenschaften ► Biologie ► Zoologie
	Technik
	Veterinärmedizin ► Großtier
	Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
ISBN-10	1-84593-593-4 / 1845935934
ISBN-13	978-1-84593-593-1 / 9781845935931
Zustand	Neuware