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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 chemistry.
Meat processing and preservation.
Sanitation and food safety.
Meat inspection.
Meat grading and evaluation.
Meat cookery.
Meat distribution through marketing channels.
Use of meat animal by-products.

Principles of Meat Science incorporates:

New knowledge of muscle structure and biology.
Advances in meat processing.
Packaging and distribution technologies.
Improvements in sanitation and food safety practices.

Principles 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.

Acerca del autor:

Charlotte y Peter Fiell son dos autoridades en historia, teor�a y cr�tica del dise�o y han escrito m�s de sesenta libros sobre la materia, muchos de los cuales se han convertido en �xitos de ventas. Tambi�n han impartido conferencias y cursos como profesores invitados, han comisariado exposiciones y asesorado a fabricantes, museos, salas de subastas y grandes coleccionistas privados de todo el mundo. Los Fiell han escrito numerosos libros para TASCHEN, entre los que se incluyen 1000 Chairs, Dise�o del siglo XX, El dise�o industrial de la A a la Z, Scandinavian Design y Dise�o del siglo XXI.

"Sobre este t�tulo" puede pertenecer a otra edici�n de este libro.

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PRINCIPLES OF MEAT SCIENCE

Elton D Aberle, John C Forrest, David E Gerrard, Edward W Mills

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