Qualireg Médiathèque Ouvrages Meat Science an Introductory Text
19 août 2009
Meat Science an Introductory Text
Paperback
ISBN: 9781845935931
272 pages
Main Description
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.
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Last update: 16/09/2009
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