{"product_id":"meat-science-an-introductory-text-paperback-1","title":"Meat Science: An Introductory Text - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePaul D. Warriss\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eOutlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets.\u003cbr\u003e\u003cbr\u003e* New larger format in two colors throughout\u003cbr\u003e* Fully revised and updated including new coverage of genomics\u003cbr\u003e* Carefully selected references and titles for further reading\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cbr\u003e\u003cem\u003ePaul Warriss\u003c\/em\u003e has spent most of his working life in the field of meat science. From 1970 he was employed at the AFRC Meat Research Institute at Langford before joining the University of Bristol School of Veterinary Science in 1991. There he has been closely involved with the organization and teaching on the long established MSc in Meat Science and Technology degree course. He is a member of the editorial board of the international journal \u003cem\u003eMeat Science\u003c\/em\u003e, a member of the Institute of Biology and a fellow of the UK Institute of Food Science and Technology.\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 248\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9.5 x 7.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 2010\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47392161857785,"sku":"9781845935931","price":102.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0789\/2782\/3097\/files\/2PAJKwXZvT9781845935931_bfdedeb4-a85a-499c-8f60-a8a76f634804.webp?v=1770236808","url":"https:\/\/bookscloud.io\/products\/meat-science-an-introductory-text-paperback-1","provider":"BooksCloud Book Dropshipping","version":"1.0","type":"link"}