Sale!

Lawrie’s Meat Science 9th Edition

Name: Lawrie's Meat Science 9th Edition
SKU: EB-46444448
Price: 25.00 USD
Availability: InStock

Original price was: $50.00.Current price is: $25.00.

Lawrie’s Meat Science 9th Edition Fidel Toldra Digital Instant Download

Author(s): Fidel Toldra

ISBN(s): 9780323854085, 0323854087

Edition: 9th

File Details: PDF, 34.51 MB

Year: 2022

Language: English

SKU: EB-46444448 Category: Reference - Other Reference By Subject Tags: Fidel Toldra, Meat Science

Description

Lawrie’s Meat Science 9th Edition – Ebook Instant Download/Delivery ISBN(s): 9780323854085,0323854087,9780323984539, 0323984533

Product details:

ISBN-10 ‏ : ‎ 0323984533
ISBN-13 ‏ : ‎ 9780323984539
Author: Fidel Toldra

Lawries’ Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal’s growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered.

Table contents:

Chapter 1: Introduction

Chapter 2: Factors influencing the growth of meat animals

Chapter 3: The structure and growth of muscle

Chapter 4: Chemical and biochemical constitution of muscle

Chapter 5: The conversion of muscle to meat

Chapter 6: Meat microbiology and spoilage

Chapter 7: The storage and preservation of meat: I—Thermal technologies

Chapter 8: The storage and preservation of meat: II—Nonthermal technologies

Chapter 9: The storage and preservation of meat. III—Meat processing

Chapter 10: The storage and preservation of meat: Storage and packaging

Chapter 11: The eating quality of meat: I Color