Meat science (Pergamon international library of science, technology, engineering, and social studies) - Hardcover

R.A. Lawrie

Hardcover

ISBN 10: 008023173X ISBN 13: 9780080231730

Publisher: Pergamon Press

Synopsis

The text of this new edition has been amended and expanded to bring up-to-date the many different aspects of meat science and incorporate new developments. Advances in biochemistry and biophysics have further elucidated the structure and function of muscular tissue whereas studies on the keeping and organoleptic qualities of meat have contributed to understanding the biochemical differentiation of muscle. The potential of unexploited animal species as sources of meat are being increasingly explored. From more conventional sources efforts are being made to increase the proportion of muscle in the carcass at the expense of fat by methods that do not involve the controversial use of hormones. These are just a few aspects that demonstrate the changing face of the subject. This popular textbook remains a standard work for all those interested in the scientific aspects of meat. It is of particular value to students of food science & technology and nutrition. The author is an acknowledged world expert who is personally acquainted with the topics described.

About this title

Review

'There is a good cross referencing between the sections, making it easy to read, and the text is well supported by tables. Overall, this is one of the best books available on the subject of meat science and technology.' Chemistry in Britain

Edition details

• Publisher: Pergamon Press
• Language: English
• ISBN 10: 008023173X
• ISBN 13: 9780080231730
• Binding: Hardcover
• Edition number: 3
• Number of pages: 451