Part I: Methods, materials, and mind-sets; Part II: Ideas and inspirations; Part III: Health and hope; Part IV: Emontions and experience; Pat V: Temptations of technology.
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Historical perspective and current status.Structure and properties of tissues.Posmortem changes in muscle foods. Edible by-products from the production and processing of muscle foods. Processed meats/poultry/seafood. Inspection. Grading. Meat-animal composition and its measureme…