Lawrie's Meat Science, Sixth Edition

Front Cover
Woodhead Publishing, Jul 1, 1998 - Science - 336 pages
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This highly regarded book remains a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Meat Science provides a clear guide, which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. This new edition incorporates significant advances in meat science during the past ten years.
 

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Such an amazing book for those (like me) interested in gastronomy and science

Contents

Introduction
1
Factors Influencing the Growth and Development
11
2
17
The Structure and Growth of Muscle
31
Chemical and Biochemical Constitution of Muscle
58
The Conversion of Muscle to Meat
96
The Spoilage of Meat by Infecting Organisms
119
The Storage and Preservation of Meat
143
The Storage and Preservation of Meat
178
The Storage and Preservation of Meat
200
The Eating Quality of Meat
212
Meat and Human Nutrition
258
Prefabricated Meat
270
Bibliography
279
Index
313
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