Principles of Meat Science (5 Revised edition)

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.