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Meat Science : An Introductory Text / 2nd ed.

By: Warriss, Paul D.
Material type: materialTypeLabelBookSeries: Publisher: UK : CABI, 2010Edition: 2nd ed.Description: 234p.ISBN: 9781845935931 (paperback).Subject(s): Meat Science | Meat HygieneDDC classification: 664.9 Warriss 31467 2nd 2010 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 UVAS Library
Meat Science
Veterinary Science 664.9 Warriss 31467 2nd 2010 Meat.Science (Browse shelf) Available 31467
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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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