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Meat Science An Introductory Text

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ISBN-10: 1845935934

ISBN-13: 9781845935931

Edition: 2nd 2010

Authors: Paul D. Warriss

List price: $74.30
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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 tenderisation of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality.
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Book details

List price: $74.30
Edition: 2nd
Copyright year: 2010
Publisher: CABI
Publication date: 3/3/2010
Binding: Paperback
Pages: 248
Size: 7.44" wide x 9.69" long x 0.59" tall
Weight: 1.496
Language: English

Producing and Eating Meat
The Growth and Body Composition of Animals
The Chemical Composition and Structure of Meat
The Slaughter of Animals
Post-mortem Changes in Muscle and its Conversion into Meat
Meat Quality
The Effects of Live Animal Handling on Carcass and Meat Quality
Post-mortem Handling of Carcasses and Meat Quality
Meat Hygiene, Spoilage and Preservation
Animal Welfare
The Improvement of Carcass and Meat Quality by Genetic Selection
Measuring the Composition and Physical Characteristics of Meat
Assessing Eating Quality