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Meat Science: An Introductory Text
Paul Warriss
€ 52.99
€ 50.94
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Description for Meat Science: An Introductory Text
Paperback. Outlining the core principles of the subject, this textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. It also covers significant advances such as the process of conditioning, leading to the tenderisation of meat. Series: Modular Texts. Num Pages: 248 pages, 63 figures/illustrations. BIC Classification: KNDF; MZD; PSVD; TDCT; TVH. Category: (P) Professional & Vocational; (U) Tertiary Education (US: College). Dimension: 246 x 189 x 16. Weight in Grams: 540. An Introductory Text. Series: Modular Texts. 248 pages, 63 figures/illustrations. Outlining the core principles of the subject, this textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. It also covers significant advances such as the process of conditioning, leading to the tenderisation of meat. Cateogry: (P) Professional & Vocational; (U) Tertiary Education (US: College). BIC Classification: KNDF; MZD; PSVD; TDCT; TVH. Dimension: 246 x 189 x 16. Weight: 678.
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
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
Product Details
Publisher
CABI Publishing
Number of pages
248
Format
Paperback
Publication date
2009
Series
Modular Texts
Condition
New
Number of Pages
248
Place of Publication
Wallingford, United Kingdom
ISBN
9781845935931
SKU
V9781845935931
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Paul Warriss
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 ... Read more
Reviews for Meat Science: An Introductory Text
The text is well researched and written and contains a great deal of valuable information. It should be useful for many people in, and connected with, the meat industry as well as academics and students. International Journal of Food Science and Technology