Principles of Meat Science - Brossura

Aberle, Elton D.; Forrest, John C.; Gerrard, David E.; Mills, Edward W.

Brossura

ISBN 10: 1792440065 ISBN 13: 9781792440069

Casa editrice: Kendall Hunt Pub Co, 2020

Riassunto

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Principles of Meat Science provides a comprehensive overview that includes the latest discoveries and principles that are necessary to understand the science of meat and the utilization of meat as food.

Principles of Meat Science emphasizes:

• Principles of postmortem muscle chemistry.
• Meat processing and preservation.
• Sanitation and food safety.
• Meat inspection.
• Meat grading and evaluation.
• Meat cookery.
• Meat distribution through marketing channels.
• Use of meat animal by-products.

Principles of Meat Science incorporates:

• New knowledge of muscle structure and biology.
• Advances in meat processing.
• Packaging and distribution technologies.
• Improvements in sanitation and food safety practices.

Principles of Meat Science targets courses whose students have taken appropriate introductory courses including introductory biology, chemistry, and mathematics courses, and also have completed an introductory animal science, food science, or animal industry course.

Dettagli dell'edizione

• Editore: Kendall Hunt Pub Co
• Data di pubblicazione: 2020
• Lingua: Inglese
• ISBN 10: 1792440065
• ISBN 13: 9781792440069
• Rilegatura: Copertina flessibile
• Numero edizione: 5
• Numero di pagine: 277
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile