Meat ScienceAn Introductory TextModular Texts
By P Warriss, Reader in Food Science, formerly University of Bristol, UK
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.
Students and professionals in food science and technology, those working in the meat industry, meat inspectors and vets.
1. Producing and Eating Meat2. The Growth and Body Composition of Animals3. The Chemical Composition and Structure of Meat4. The Slaughter of Animals5. Post-mortem Changes in Muscle and its Conversion into Meat6. Meat Quality7. The Effects of Live Animal Handling on Carcass and Meat Quality8. Post-mortem Handling of Carcasses and Meat Quality9. Meat Hygiene, Spoilage and Preservation10. Animal Welfare11. The Improvement of Carcass and Meat Quality by Genetic Selection12. Measuring the Composition and Physical Characteristics of Meat13. Assessing Eating Quality
Chemical Food Safety
by L Brimer, M Tingleff Skaanild
Paperback / 9781845936761 / £39.95 / $75.00 / €50.00
Health-promoting Properties of Fruit and Vegetables
by L Terry
Hardback / 9781845935283 / £95.00 / $180.00 / €125.00
The Ethology of Domestic Animals
by P Jensen
Paperback / 9781845935368 / £29.95 / $55.00 / €40.00