Lawrie's Meat Science, Sixth Edition

Lawrie's Meat Science, Sixth Edition

Author: R. A. Lawrie

Publisher: Woodhead Publishing

ISBN: 1855733951

Category: Science

Page: 336

View: 107

Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.
Lawrie's Meat Science, Sixth Edition
Language: en
Pages: 336
Authors: R. A. Lawrie, Ralston Andrew Lawrie
Categories: Science
Type: BOOK - Published: 1998-07 - Publisher: Woodhead Publishing

Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and
Lawrie's Meat Science
Language: en
Pages: 442
Authors: Ralston Andrew Lawrie, David Ledward
Categories: Technology & Engineering
Type: BOOK - Published: 2006 - Publisher: Woodhead Pub Limited

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
Lawrie's Meat Science
Language: en
Pages: 892
Authors: Fidel Toldra
Categories: Technology & Engineering
Type: BOOK - Published: 2022-09-08 - Publisher: Woodhead Publishing

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
Lawrie’s Meat Science
Language: en
Pages: 464
Authors: R. A. Lawrie, David Ledward
Categories: Technology & Engineering
Type: BOOK - Published: 2014-01-23 - Publisher: Woodhead Publishing

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
Lawrie's Meat Science
Language: en
Pages: 730
Authors: Fidel Toldra
Categories: Technology & Engineering
Type: BOOK - Published: 2017-04-29 - Publisher: Woodhead Publishing

Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion