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Meat Science : An Introductory Text

By: Warriss, Paul D.
Material type: materialTypeLabelBookSeries: Publisher: UK : CABI, 2009Edition: 1st ed.Description: 248 p.ISBN: 0851994245 (paperback).Subject(s): Meat Science | Meat HygieneDDC classification: 664.9 Warriss 18816 1st 2000 Meat.Science Summary: 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 tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets. * New larger format in two colors throughout * Fully revised and updated including new coverage of genomics * Carefully selected references and titles for further reading.
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Item type Current location Collection Call number Status Date due Barcode Item holds
Books Books Pattoki Library
Meat Science
Veterinary Science 664.9 Warriss 16007 1st 2000 Meat.Science (Browse shelf) Available 16007
Books Books UVAS Library
Meat Science
Veterinary Science 664.9 Warriss 18821 1st 2000 Meat.Science (Browse shelf) Checked out to Mr. Jamal Nasir (2010-uvas-79) 29/12/2015 18821
Books Books UVAS Library
Meat Science
Veterinary Science 664.9 Warriss 17376 1st 2000 Meat.Science (Browse shelf) Available 17376
Books Books UVAS Library
Meat Science
Circulation Ref. 664.9 Warriss 17375 1st 2000 Meat.Science (Browse shelf) Available 17375
Books Books UVAS Library
Meat Science
Veterinary Science 664.9 Warriss 18817 1st 2000 Meat.Science (Browse shelf) Available 18817
Books Books UVAS Library
Meat Science
Veterinary Science 664.9 Warriss 15061 1st 2000 Meat.Science (Browse shelf) Available 15061
Books Books UVAS Library
Meat Science
Veterinary Science 664.9 Warriss 18816 1st 2000 Meat.Science (Browse shelf) Available 18816
Books Books UVAS Library
Meat Science
Veterinary Science 664.9 Warriss 29352 2nd 2009 Meat.Science (Browse shelf) Available 29352
Books Books UVAS Library
Meat Science
Veterinary Science 664.9 Warriss 18814 1st 2000 Meat.Science (Browse shelf) Available 18814
Books Books UVAS Library
Meat Science
Veterinary Science 664.9 Warriss 18820 1st 2000 Meat.Science (Browse shelf) Available 18820
Total holds: 0

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 tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets. * New larger format in two colors throughout * Fully revised and updated including new coverage of genomics * Carefully selected references and titles for further reading.

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