Ebook Lawrie's meat science (9/E): Part 1

Part 1 book "Lawrie's meat science" includes content: Factors influencing the growth of meat animals, the structure and growth of muscle, chemical and biochemical constitution of muscle; the conversion of muscle to meat; meat microbiology and spoilage, the storage and preservation of meat — Thermal technologies, nonthermal technologies, the storage and preservation of meat, meat processing, the storage and preservation of meat - Storage and packaging, the eating quality of meat.