Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
Back to School Savings: Save up to 30% on print books and eBooks. No promo code needed.
Back to School Savings: Save up to 30%
7th Edition - September 25, 2006
Authors: R. A. Lawrie, David Ledward
Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of… Read more
Immediately download your ebook while waiting for your print delivery. No promo code is needed.
Chapter 1: Introduction
Chapter 2: Factors influencing the growth and development of meat animals
Chapter 3: The structure and growth of muscle
Chapter 4: Chemical and biochemical constitution of muscle
Chapter 5: The conversion of muscle to meat
Chapter 6: The spoilage of meat by infecting organisms
Chapter 7: The storage and preservation of meat: I Temperature control
Chapter 8: The storage and preservation of meat: II Moisture control
Chapter 9: The storage and preservation of meat: III Direct microbial inhibition
Chapter 10: The eating quality of meat
Chapter 11: Meat and human nutrition
Chapter 12: Prefabricated meat
RL
DL