Meat Science: An Introductory Text - Brossura

Warriss, Paul D.

Brossura

ISBN 10: 1845935934 ISBN 13: 9781845935931

Casa editrice: Cab Intl, 2009

Riassunto

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. Key Features New larger format in two colours throughoutFully revised and updated including new coverage of genomicsCarefully selected references and titles for further reading

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Informazioni sull'autore

Paul 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.

Dettagli dell'edizione

• Editore: Cab Intl
• Data di pubblicazione: 2009
• Lingua: Inglese
• ISBN 10: 1845935934
• ISBN 13: 9781845935931
• Rilegatura: Copertina flessibile
• Numero edizione: 2
• Numero di pagine: 234
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile