Meat science

The text of this new edition has been amended and expanded to bring up-to-date the many different aspects of meat science and incorporate new developments. Advances in biochemistry and biophysics have further elucidated the structure and function of muscular tissue whereas studies on the keeping and organoleptic qualities of meat have contributed to understanding the biochemical differentiation of muscle. The potential of unexploited animal species as sources of meat are being increasingly explored. From more conventional sources efforts are being made to increase the proportion of muscle in the carcass at the expense of fat by methods that do not involve the controversial use of hormones. These are just a few aspects that demonstrate the changing face of the subject. This popular textbook remains a standard work for all those interested in the scientific aspects of meat. It is of particular value to students of food science & technology and nutrition. The author is an acknowledged world expert who is personally acquainted with the topics described.