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The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and gr…
Book designed to give food technologists an understanding of basic engineering principles involved in processing foods.
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…
Quality aspects. Muscle metabolism and animal physiology. Animal behaviour and the environment. Genetic influence on meat quality. Identification and prevention of dark - cutting. Microbial, technological and organoleptic properties.
