Lawrie's meat science

• Main Author: Lawrie, R. A.
• Format: Electronic eBook
• Language: English
• Published: Cambridge : Woodhead, 1998.
• Edition: 6th ed.
• Series: Woodhead Publishing series in food science and technology
• Subjects: Meat.; Meat > Preservation.; elektronické knihy; electronic books
• ISBN: 1591241170; 9781591241171; 1855733951; 9781855733954
• Physical Description: 1 online resource (xvii, 336 pages) : illustrations.

Contents: 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 (t...

Table of Contents:

• 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.