TY - BOOK ID - 8453689 TI - The science of meat quality PY - 2013 SN - 9780813815435 PB - Ames : Wiley-Blackwell, DB - UniCat KW - Meat KW - Meat industry and trade KW - Myogénèse KW - Muscles KW - Viande KW - Corps KW - Phénomènes cadavériques KW - Maladies d'origine alimentaire KW - Quality. KW - Quality control. KW - physiologie KW - Microbiologie KW - Inspection KW - Composition KW - Agrotechnology and Food Sciences. Food Products KW - Science KW - Animal Products KW - Meat and Meat Products KW - Life Sciences KW - Zoology KW - General. KW - Meat and Meat Products. KW - Microbiologie. KW - Myogénèse. KW - Phénomènes cadavériques. KW - Maladies d'origine alimentaire. KW - physiologie. KW - Inspection. KW - Composition. KW - Composition chimique. KW - Muscle, Skeletal KW - Body Composition KW - Postmortem Changes KW - Foodborne Diseases KW - growth and development KW - physiology KW - analysis KW - methods KW - veterinary UR - https://www.unicat.be/uniCat?func=search&query=sysid:8453689 AB - "The Science of Meat Quality looks at the development of quality meat products from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation specific aspects of meat and also provides the necessary tools to interpreting information gleaned from quality experimentation. The Science of Meat Quality will be an essential purchase for all animal and meat scientists concerned with the production of quality meat products"-- "This book provides an in-depth study of the development of quality meat products, from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation to specific aspects of meat. Providing the necessary tools to interpret information gleaned from quality experimentation, this book is an essential purchase for all animal and meat scientists concerned with the production of quality meat products"-- ER -