Principles of Meat Science

ISBN-13: 9780757599958

ISBN-10: 0757599958

Author: ABERLE ELTON D, FORREST JOHN C, GERRARD DAVID E, MILLS EDWARD W

Edition: 5

Publication date:
2012
Publisher:
Kendall Hunt Publishing
Format:
Paperback 426 pages
Category:
Cooking
Rating:
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Summary

Acknowledged author ABERLE ELTON D wrote Principles of Meat Science comprising 426 pages back in 2012. Textbook and etextbook are published under ISBN 0757599958 and 9780757599958. Since then Principles of Meat Science textbook received total rating of 3.5 stars and was available to sell back to BooksRun online for the top buyback price of $50.13 or rent at the marketplace.


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 chemistryMeat processing and preservationSanitation and food safetyMeat inspectionMeat grading and evaluationMeat cookeryMeat distribution through marketing channelsUse of meat animal by-productsPrinciples of Meat Science incorporates:New knowledge of muscle structure and biologyAdvances in meat processingPackaging and distribution technologiesImprovements in sanitation and food safety practicesPrinciples 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.