Description

Book Synopsis


Table of Contents
1. Introduction 2. Factors influencing the growth 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. Meat microbiology and spoilage 7. The storage and preservation of meat: I Thermal technologies 8. The storage and preservation of meat: II Non-thermal technologies 9. The storage and preservation of meat: III Meat processing 10. The storage and preservation of meat: IV Packaging and storage 11. The eating quality of meat: I Colour 12. The eating quality of meat: II Tenderness 13. The eating quality of meat: III Flavour 14. The eating quality of meat: IV Water holding capacity and juiciness 15. The eating quality of meat: V Sensory evaluation of meat 16. Phenotyping of animals and their meat: Applications of low power ultrasounds, near infrared spectroscopy, Raman spectroscopy and hyperspectral imaging 17. Meat safety: I Foodborne pathogens and other biological issues 18. Meat safety: II Residues and contaminants 19. Meat authenticity and traceability 20. Meat composition and nutritional value 21. Meat and health 22. Edible by-products

Lawries Meat Science

Product form

£139.50

Includes FREE delivery

RRP £155.00 – you save £15.50 (10%)

Order before 4pm today for delivery by Fri 19 Dec 2025.

A Hardback by Fidel Toldra

Out of stock


    View other formats and editions of Lawries Meat Science by Fidel Toldra

    Publisher: Elsevier Science
    Publication Date: 8/25/2022 12:00:00 AM
    ISBN13: 9780323854085, 978-0323854085
    ISBN10: 0323854087
    Also in:
    Agriculture and agribusiness Manufacturing industries Medical microbiology and virology

    Description

    Book Synopsis


    Table of Contents
    1. Introduction 2. Factors influencing the growth 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. Meat microbiology and spoilage 7. The storage and preservation of meat: I Thermal technologies 8. The storage and preservation of meat: II Non-thermal technologies 9. The storage and preservation of meat: III Meat processing 10. The storage and preservation of meat: IV Packaging and storage 11. The eating quality of meat: I Colour 12. The eating quality of meat: II Tenderness 13. The eating quality of meat: III Flavour 14. The eating quality of meat: IV Water holding capacity and juiciness 15. The eating quality of meat: V Sensory evaluation of meat 16. Phenotyping of animals and their meat: Applications of low power ultrasounds, near infrared spectroscopy, Raman spectroscopy and hyperspectral imaging 17. Meat safety: I Foodborne pathogens and other biological issues 18. Meat safety: II Residues and contaminants 19. Meat authenticity and traceability 20. Meat composition and nutritional value 21. Meat and health 22. Edible by-products

    Recently viewed products

    © 2025 Book Curl

      • American Express
      • Apple Pay
      • Diners Club
      • Discover
      • Google Pay
      • Maestro
      • Mastercard
      • PayPal
      • Shop Pay
      • Union Pay
      • Visa

      Login

      Forgot your password?

      Don't have an account yet?
      Create account