Abstract
Abstract This book has been designed to give a simple overview of meat science, and is aimed at undergraduate and postgraduate students of food science and technology, technical staff in the meat industry, and veterinarians. Its 12 chapters cover (1) meat production and consumption throughout the world, (2) growth and body composition of meat animals, (3) the chemical composition and structure of meat, (4) slaughter practices, (5) post-mortem changes in muscle, (6) meat quality, (7) the effects of live animal handling on carcass and meat quality, (8) the effects of post-mortem handling on carcass and meat quality, (9) meat hygiene, (10) animal welfare, (11) measuring the composition and physical characteristics of meat, and (12) measuring the eating quality of meat. There is a subject index.
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