Principles of Meat Science
- ISBN-10
- 0840348274
- ISBN-13
- 9780840348272
- Series
- Principles of Meat Science
- Category
- Business & Economics / Industries / Agribusiness
- Pages
- 351
- Language
- English
- Published
- 1989
- Publisher
- Kendall/Hunt
- Author
- Max D. Judge
Description
Meat as a food; Muscle and associated tissues; Structure and composition of muscle and associated tissues; Growth and development of carcass tissues; The mechanism of muscle contraction; Meat science; Conversion of muscle to meat and development of meat quality; Properties of fresh meat; Principles of meat processing; Microbiology, deterioration and contamination of meat; Storage and preservation of meat; Retail meat merchandising; Meat for food service; Palatability and cookery of meat; Nutritive value of meat; Meat inspection; Meat grading and evaluation; By-products of the meat industry.
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