Meat Science : An Introductory Text
By: Warriss, Paul D.
Material type: BookSeries: 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.Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|---|
Books | UVAS Library Meat Science | Veterinary Science | 664.9 Warriss 16007 1st 2000 Meat.Science (Browse shelf) | In transit from Pattoki Library to UVAS Library since 11/01/2022 | 16007 | ||
Books | Pattoki Library Meat Science | Veterinary Science | 664.9 Warriss 18814 1st 2000 Meat.Science (Browse shelf) | Available | 18814 | ||
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 | UVAS Library Meat Science | Veterinary Science | 664.9 Warriss 17376 1st 2000 Meat.Science (Browse shelf) | Available | 17376 | ||
Books | UVAS Library Meat Science | Circulation Ref. | 664.9 Warriss 17375 1st 2000 Meat.Science (Browse shelf) | Available | 17375 | ||
Books | UVAS Library Meat Science | Veterinary Science | 664.9 Warriss 18817 1st 2000 Meat.Science (Browse shelf) | Available | 18817 | ||
Books | UVAS Library Meat Science | Veterinary Science | 664.9 Warriss 15061 1st 2000 Meat.Science (Browse shelf) | Available | 15061 | ||
Books | UVAS Library Meat Science | Veterinary Science | 664.9 Warriss 18816 1st 2000 Meat.Science (Browse shelf) | Available | 18816 | ||
Books | UVAS Library Meat Science | Veterinary Science | 664.9 Warriss 29352 2nd 2009 Meat.Science (Browse shelf) | Available | 29352 | ||
Books | UVAS Library Meat Science | Veterinary Science | 664.9 Warriss 18820 1st 2000 Meat.Science (Browse shelf) | Available | 18820 |
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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