Description: This book is one of the best references for the storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.
'Overall, this is one of the best books available on the subject of meat science, and is ideal for all students of food science and technology.' Chemistry in Britain '...one of the best references available on the biochemistry of meat.' Food and Nutrition News
Contents include: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.
Text
