Book: Meat Science. An Introductory Text

Hello Dear,

This book was written by PD Warriss from University of Bristol, UK. This book is enough to learn the basics of meat science which covered the following topics.

• Growth and body composition of animal
• Chemical composition and structure of Meat
• Slaughtering basics (ante-mortem inspection)
• Post-mortem changes
• Muscle to meat conversion
• Meat quality
• Meat hygiene, spoilage and preservation
• Animal welfare
• Measuring the composition and Physical Characteristics of Meat
• Measuring eating quality

Hope this books will help you to learn more about meat science.

Enjoy your study at home. Stay home, stay safe.

CLICK HERE FOR BOOK PDF

Nuronnabi Sagor