Basic Meat Chemistry a chapter from the Meat Processing Technology Series published by the American Meat Science Association. The process by which a live animal is converted into a carcass from which meat cuts are fabricated is characterized by, and can have profound effects on, meat chemistry and ultimately meat quality. The objective of this chapter is to review the biology and chemistry of postmortem muscle (i.e., meat) to facilitate a fundamental understanding of this food product.
Details
- Publication Date
- Jul 20, 2007
- Language
- English
- Category
- Reference
- Copyright
- All Rights Reserved - Standard Copyright License
- Contributors
- By (author): Cameron Faustman, By (author): Darl Swartz
Specifications
- Pages
- 19
- Binding
- Saddle Stitch
- Interior Color
- Black & White
- Dimensions
- US Trade (6 x 9 in / 152 x 229 mm)