Meat Science: An Introductory Text

by Paul D. Warriss

Overview

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 the new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. Key Features New larger format in two colours throughoutFully revised and updated including new coverage of genomicsCarefully selected references and titles for further reading

Product Details

ISBN-13:	9781845935931
Publisher:	CABI
Publication date:	03/03/2010
Series:	Modular Texts Series
Edition description:	Second Edition
Pages:	248
Product dimensions:	7.40(w) x 9.60(h) x 0.70(d)

About the Author

Paul Warriss has spent most of his working life in the field of meat science. From 1970 he was employed at the AFRC Meat Research Institute at Langford before joining the University of Bristol School of Veterinary Science in 1991. There he has been closely involved with the organization and teaching on the long established MSc in Meat Science and Technology degree course. He is a member of the editorial board of the international journal Meat Science, a member of the Institute of Biology and a fellow of the UK Institute of Food Science and Technology.

Table of Contents

1.Producing and Eating Meat, 2. The Growth and Body Composition of Animals, 3. The Chemical Composition and Structure of Meat, 4. The Slaughter of Animals, 5. Post-mortem Changes in Muscle and its Conversion into Meat, 6. Meat Quality, 7. The Effects of Live Animal Handling on Carcass and Meat Quality, 8. Post-mortem Handling of Carcasses and Meat Quality, 9. Meat Hygiene, Spoilage and Preservation, 10. Animal Welfare, 11. The Improvement of Carcass and Meat Quality by Genetic Selection, 12. Measuring the Composition and Physical Characteristics of Meat, 13. Assessing Eating Quality

Editorial Reviews

"The text is well researched and written and contains a great deal of valuable information. It should be useful for many people in, and connected with, the meat industry as well as academics and students." —International Journal of Food Science and Technology

From the Publisher

"This book is excellent value for money and should be considered an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors and all veterinarians involved with food animals."

Robert J. Huey

"The text is well researched and written and contains a great deal of valuable information. It should be useful for many people in, and connected with, the meat industry as well as academics and students."

International Journal of Food Science and Technology

"In summary, this book is a well-written introduction to a number of different aspects to meat science, where the emphasis is on meat composition, quality and hygiene, rather than on animal welfare."

Charlotte Berg

"This book is excellent value for money and should be considered an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors and all veterinarians involved with food animals."

Robert J. Huey Veterinary Record

This introductory text outlines the general principles of meat science. Coverage includes the production of meat, its structure and chemical composition, animal slaughter, meat quality, and changes occurring in meat with live and post-mortem handling. Other topics include meat hygiene, animal welfare, and measuring the composition, physical characteristics, and eating quality of meat. For undergraduate and graduate students in food science and technology and animal and veterinary science, and technical staff in the meat industry. Also of interest to veterinarians and meat inspectors. Warriss teaches veterinary science at the University of Bristol. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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