Lawrie's meat science
Title:
Lawrie's meat science
Author:
Lawrie, R. A. (Ralston Andrew)
ISBN:
9781591241171
9781855733954
Personal Author:
Uniform Title:
Meat science
Edition:
6th ed.
Publication Information:
Cambridge : Woodhead, 1998.
Physical Description:
1 online resource (xvii, 336 pages) : illustrations
Series:
Woodhead Publishing series in food science and technology
General Note:
Previous ed. published as: Meat science. Oxford : Pergamon, 1991.
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.
Abstract:
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.
Genre:
Electronic Access:
Knovel http://app.knovel.com/web/toc.v/cid:kpLMS00002