Meat Science An Introductory Text
Meat Science An Introductory Text by P. D. Warriss is a comprehensive resource published by CABI in 2010. This second edition spans 234 pages and is presented in English. The book outlines the core principles of meat science, covering essential topics such as meat production, its structure and chemical composition, quality and hygiene, as well as aspects of animal welfare, handling, and slaughter.
Readers will find that this textbook has been fully revised and updated to include significant advances in the field, such as the process of conditioning for meat tenderization and the application of molecular genetic techniques aimed at improving meat quality. It serves as a valuable text for students and professionals in food science and technology, as well as those involved in the meat industry, including meat inspectors and veterinarians. The new edition features a larger format and is designed to facilitate understanding of the subject matter.
Official synopsis Publisher
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 tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets.
* New larger format in two colors throughout
* Fully revised and updated including new coverage of genomics
* Carefully selected references and titles for further reading
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