New Fifth Edition Now Available!
Principles of Meat Science provides a comprehensive overview that includes the latest discoveries and principles that are necessary to understand the science of meat and the utilization of meat as food.
Principles of Meat Science emphasizes:
<ul>
<li>Principles of postmortem muscle chemistry</li>
<li>Meat processing and preservation</li>
<li>Sanitation and food safety</li>
<li>Meat inspection</li>
<li>Meat grading and evaluation</li>
<li>Meat cookery</li>
<li>Meat distribution through marketing channels</li>
<li>Use of meat animal by-products</li>
</ul>
Principles of Meat Science incorporates:
<ul>
<li>New knowledge of muscle structure and biology</li>
<li>Advances in meat processing</li>
<li>Packaging and distribution technologies</li>
<li>Improvements in sanitation and food safety practices</li>
</ul>
Principles of Meat Science targets courses whose students have taken appropriate introductory courses including introductory biology, chemistry, and mathematics courses, and also have completed an introductory animal science, food science, or animal industry course.

Principles of Meat Science

Elton D Aberle

David E Gerrard

Edward W Mills

John C. Forrest

Business & Money

Kendall/Hunt Publishing

Cd or access code may not be included

Max D. Judge

D. Judge, Max

Science & Math

Kendall/Hunt Publishing Company

New Fifth Edition Now Available! Principles of Meat Science provides a comprehensive overview that includes the latest discoveries and principles that are necessary to understand the science of meat and the utilization of meat as food. Principles of Meat Science emphasizes: <ul> <li>Principles of postmortem muscle chemistry.</li> <li>Meat processing and preservation.</li> <li>Sanitation and food safety.</li> <li>Meat inspection.</li> <li>Meat grading and evaluation.</li> <li>Meat cookery.</li> <li>Meat distribution through marketing channels.</li> <li>Use of meat animal by-products.</li> </ul> Principles of Meat Science incorporates: <ul> <li>New knowledge of muscle structure and biology.</li> <li>Advances in meat processing.</li> <li>Packaging and distribution technologies.</li> <li>Improvements in sanitation and food safety practices.</li> </ul> Principles of Meat Science targets courses whose students have taken appropriate introductory courses including introductory biology, chemistry, and mathematics courses, and also have completed an introductory animal science, food science, or animal industry course.

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