Limited Offer
Save 50% on book bundles
Immediately download your ebook while waiting for your print delivery. No promo code needed.
![Book bundle cover eBook and print](https://images.ctfassets.net/ahaoy9whsr8a/3hh8459sY2nXIBbSiKJFQm/ed36678e72516d39f8a78ab741be67ec/book-promo-banner3.png?fm=webp&w=400&q=75)
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 bioche… Read more
Limited Offer
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