Meat Science and Applications
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Author(s): Y. H. Hui et al. (Eds)
Publisher: Marcel Dekker
ISBN: 0824705483
Format: hardback
710pp
Price: $225.00
Review Date: 28 September 2001
Review: This reference book aims to bridge the gap between the science of meat and meat processing and today's technology. Written, for research professionals in government, industry and academia, it covers: science, safety; slaughtering; carcass evaluation; meat processing; worker's safety; and waste management. Amongst other topics, it looks in detail at meat composition, colour and flavour; meat safety; current curing, smoking, canning and fermentation technologies; and modern computing methods for meat quality control.