Description
Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry.- A standard reference for the meat industry- Discusses the importance of biochemistry in production, storage and processing of meat- Includes significant advances in meat and meat biochemistry
Table of Contents
1. Introduction2. Factors influencing the growth and development of meat animals3. The structure and growth of muscle4. Chemical and biochemical constitution of muscle5. The conversion of muscle to meat6. The spoilage of meat by infecting organisms7. The storage and preservation of meat: I Temperature control8. The storage and preservation of meat: II Moisture control9. The storage and preservation of meat: III Direct microbial inhibition10. The eating quality of meat11. Meat and human nutrition12. Prefabricated meat
