Lawrie's Meat Science

Description

'Overall, this is one of the best books available on the subject of meat science, and is ideal for all students of food science and technology.' Chemistry in Britain '...one of the best references available on the biochemistry of meat.' Food and Nutrition NewsContents include: 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. Content:• Front Matter • Preface to the Sixth Edition • Preface to the First Edition • Table of Contents 1. Introduction 2. Factors Influencing the Growth and Development 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. The Spoilage of Meat by Infecting Organisms 7. The Storage and Preservation of Meat - I. Temperature Control 8. The Storage and Preservation of Meat - II. Moisture Control 9. The Storage and Preservation of Meat - III. Direct Microbial Inhibition 10. The Eating Quality of Meat 11. Meat and Human Nutrition 12. Prefabricated Meat • Bibliography • Index