The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry.
- A standard reference for the meat industry- Discusses the importance of biochemistry in production, storage and processing of meat- Includes significant advances in meat and meat biochemistry
Please Note: This is an On Demand product, delivery may take up to 11 working days after payment has been received.
2. Factors influencing the growth and development of meat animals
3. The structure and growth of muscle
4. Chemical and biochemical constitution of muscle
5. The conversion of muscle to meat
6. The spoilage of meat by infecting organisms
7. The storage and preservation of meat: I Temperature control
8. The storage and preservation of meat: II Moisture control
9. The storage and preservation of meat: III Direct microbial inhibition
10. The eating quality of meat
11. Meat and human nutrition
12. Prefabricated meat
Ledward, DavidDavid A. Ledward is Emeritus Professor of Food Science at University of Reading and is the founding editor and Editor-in-Chief of the journal Meat Science.