9780757599958-0757599958-Principles of Meat Science

Principles of Meat Science

ISBN-13: 9780757599958
ISBN-10: 0757599958
Edition: 5
Author: David E Gerrard, Elton D Aberle, John C Forrest, Edward W Mills
Publication date: 2012
Publisher: Kendall Hunt Publishing
Format: Paperback 395 pages
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Book details

ISBN-13: 9780757599958
ISBN-10: 0757599958
Edition: 5
Author: David E Gerrard, Elton D Aberle, John C Forrest, Edward W Mills
Publication date: 2012
Publisher: Kendall Hunt Publishing
Format: Paperback 395 pages

Summary

Principles of Meat Science (ISBN-13: 9780757599958 and ISBN-10: 0757599958), written by authors David E Gerrard, Elton D Aberle, John C Forrest, Edward W Mills, was published by Kendall Hunt Publishing in 2012. With an overall rating of 3.8 stars, it's a notable title among other books. You can easily purchase or rent Principles of Meat Science (Paperback, Used) from BooksRun, along with many other new and used books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $34.91.

Description


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:

  • Principles of postmortem muscle chemistry
  • Meat processing and preservation
  • Sanitation and food safety
  • Meat inspection
  • Meat grading and evaluation
  • Meat cookery
  • Meat distribution through marketing channels
  • Use of meat animal by-products

Principles of Meat Science incorporates:

  • New knowledge of muscle structure and biology
  • Advances in meat processing
  • Packaging and distribution technologies
  • Improvements in sanitation and food safety practices

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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