Meat Science An Introductory Text

This is an introductory textbook on meat science that will be suitable for students of animal, veterinary and food science. The book covers topics in producing and eating meat, the growth and body composition of animals, animal slaughter, the chemical composition and structure of meat and other relevant areas. It will also serve as a primer for those taking a postgraduate course in meat science, and provide useful background for professionals in food hygiene and meat inspection.Warriss, P. D. is the author of 'Meat Science An Introductory Text' with ISBN 9780851994246 and ISBN 0851994245.