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Meat Science An Introductory Text

  • Meat Science An Introductory Text

Meat Science An Introductory Text

P. D. Warriss

Availability: In stock

Author(s): P. D. Warriss

About The Book

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.

Additional Information

Author P. D. Warriss
Availability In Print
Dimensions 244 x 185mm
Extent 248pp
ISBN 9781845935931
Publication date November 2009
Book Type Softcover


  1. 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 Quality

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