Meat science : an introductory text /

作者：  P.D. Warriss.

出版社：

简介：Summary: Publisher Summary 1 This introductory text outlines the general principles of meat science. Coverage includes the production of meat, its structure and chemical composition, animal slaughter, meat quality, and changes occurring in meat with live and post-mortem handling. Other topics include meat hygiene, animal welfare, and measuring the composition, physical characteristics, and eating quality of meat. For undergraduate and graduate students in food science and technology and animal and veterinary science, and technical staff in the meat industry. Also of interest to veterinarians and meat inspectors. Warriss teaches veterinary science at the University of Bristol. Annotation c. Book News, Inc., Portland, OR (booknews.com)   Publisher Summary 2 This is an introductory textbook on meat science that will be suitable for students of animal, veterinary and food science. The book covers topics in producing and eating meat, the growth and body composition of animals, animal slaughter, the chemical composition and structure of meat and other relevant areas. It will also serve as a primer for those taking a postgraduate course in meat science, and provide useful background for professionals in food hygiene and meat inspection.