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OverviewOutlining 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. Key Features New larger format in two colours throughout Fully revised and updated including new coverage of genomics Carefully selected references and titles for further reading Full Product DetailsAuthor: Paul Warriss (formerly University of Bristol, UK)Publisher: CABI Publishing Imprint: CABI Publishing Edition: 2nd edition Dimensions: Width: 18.90cm , Height: 1.50cm , Length: 24.60cm Weight: 0.680kg ISBN: 9781845935931ISBN 10: 1845935934 Pages: 248 Publication Date: 12 November 2009 Audience: College/higher education , Professional and scholarly , Tertiary & Higher Education , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of Contents1: Producing and Eating Meat 2: The Growth and Body Composition of Animals 3: The Chemical Composition and Structure of Meat 4: The Slaughter of Animals 5: Post-mortem Changes in Muscle and its Conversion into Meat 6: Meat Quality 7: The Effects of Live Animal Handling on Carcass and Meat Quality 8: Post-mortem Handling of Carcasses and Meat Quality 9: Meat Hygiene, Spoilage and Preservation 10: Animal Welfare 11: The Improvement of Carcass and Meat Quality by Genetic Selection 12: Measuring the Composition and Physical Characteristics of Meat 13: Assessing Eating QualityReviewsThe text is well researched and written and contains a great deal of valuable information. It should be useful for many people in, and connected with, the meat industry as well as academics and students. International Journal of Food Science and Technology Author InformationPaul Warriss has spent most of his working life in the field of meat science. From 1970 he was employed at the AFRC Meat Research Institute at Langford before joining the University of Bristol School of Veterinary Science in 1991. There he has been closely involved with the organization and teaching on the long established MSc in Meat Science and Technology degree course. He is a member of the editorial board of the international journal Meat Science, a member of the Institute of Biology and a fellow of the UK Institute of Food Science and Technology. Tab Content 6Author Website:Countries AvailableAll regions |
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