SUSTAINABLE DEVELOPMENT
Innovate. Sustain. Transform.
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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
SUSTAINABLE DEVELOPMENT
Save up to 30% on top Physical Sciences & Engineering titles!
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
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