Improving the sensory and nutritional quality of fresh meat

Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and m...

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Bibliographic Details
Other Authors Kerry, Joseph (Microbiologist), Ledward, David
Format eBook
LanguageEnglish
Published Cambridge : Boca Raton, FL : Woodhead Pub. ; CRC Press, c2009.
Subjects
Meat > Quality.
Meat industry and trade > Quality control.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781601197771
9781845693435
Physical Description1 online zdroj (xxii, 664 p.) : ill.

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Table of Contents:
  • Pt. 1. Understanding meat quality
  • pt. 2. Improving the quality of fresh meat: genetic and genomic technologies
  • pt. 3. Improving the quality of fresh meat : production strategies
  • pt. 4. Improving the quality of fresh meat : processing strategies.

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