Lawrie's Meat Science, Sixth Edition
- ISBN-10
- 1855733951
- ISBN-13
- 9781855733954
- Category
- Science
- Pages
- 336
- Language
- English
- Published
- 1998-07
- Publisher
- Woodhead Publishing
- Authors
- R. A. Lawrie, Ralston Andrew Lawrie
Description
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.
Get the book
Similar books
-
Lawrie’s Meat Science
By R. A. Lawrie, David LedwardThe 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.
-
Lawrie's Meat Science
By Fidel ToldraLawrie’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 Science
By R. A. LawrieThis edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health.
-
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
By Joseph Kerry, Declan Troy, Rachel PearceCostello, S., O'Doherty, E., Mullen, A.M., Kim, K.-S., Ernst, C. and Sweeney, T. (2004). Analysis of the relationship between DNA polymorphisms in ... Schenkel, F., Miller, S. Jiang, Z. Mandell, I. Ye, X. Li, H. and Wilton, J.W. (2006).
-
Improving the Safety of Fresh Meat
By John N. SofosThis book is a survey of key principles and best practice , providing an authoritative guide to making HACCP systems work successfully in the meat industry . Lawrie's meat science , sixth edition ( ISBN - 13 : 978-1-85573-395-4 ...
-
Meat Processing: Improving Quality
By David Ledward, Joseph P. Kerry, John F. KerryLawrie's meat science Sixth edition (ISBN: 185573 3951) This book remains a standard for both students and professionals in the meat industry. It provides a systematic account of meat science from the conception of the animal until ...
-
Haccp in the Meat Industry
By M. BrownLawrie's meat science Sixth edition (ISBN: 185573 395 1) R A Lawrie This book remains a standard for both students and professionals in the meat industry. It provides a systematic account of meat science from the conception of the ...
-
Improving the Fat Content of Foods
By C Williams, J ButtrissJournal of Animal Science 78, 2849±2855. ... Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat. Meat Science 67, 385±394. ... Chapter 4 in: Lawrie's Meat Science, Sixth Edition.
-
Processed Meats: Improving Safety, Nutrition and Quality
By Joseph P. Kerry, John F. Kerry... processing in biscuit manufacturing D. Manley Biscuit, cookie and cracker manufacturing manuals Volume 6: biscuit packaging and storage D. Manley Practical dehydration Second edition M. Greensmith Lawrie's meat science Sixth edition ...
-
Meat Science: An Introductory Text
By P. D. WarrissThe new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat ...