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
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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 was available to sell back to BooksRun online for the top buyback price of $58.22 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 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.