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Basic Meat Chemistry

ByCameron FaustmanDarl Swartz

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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)

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