Lawrie’s meat science

6. Auflage 1998
ISBN: 978-1-85573-395-4
Verlag: Woodhead Publishing

Buch, Englisch, 352 Seiten

This book remains a standard for both students and professionals in the meat industry. It provides a systematic account of meat science from the conception of the animal until human consumption, presenting the fundamentals of meat science. This sixth edition incorporates the significant advances in meat science which have taken place during the past fourteen years including our increasingly precise understanding of the structure of muscle, as well as the identification of the aberrations in DNA which lead to the development of BSE syndrome in meat.

Autoren/Hrsg.

Lawrie, R. A.

Inhaltsverzeichnis

Factors affecting growth and development of meat animals (cattle, sheep and pigs); Structure and growth of muscle; Chemical and biochemical constitution of muscle; Conversion of muscle to meat; Spoilage of meat by infecting organisms; Storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); Eating quality of meat; Meat and human nutrition; Prefabricated meat.

Über Autor(innen)

Ralston Lawrie was one of the world's leading authorities on meat science. Emeritus Professor of Food Science at the University of Nottingham, he was the founding editor and Editor-in-Chief of the journal Meat Science. He was honorary Fellow of the UK Institute of Food Science and Technology, and received both the Distinguished Research and International Awards of the American Meat Science Association.