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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.
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.
