Author(s): Kerry, J. P.; Ledward, D. [Editors]

Correspondence address: Dep. of Food & Nutr. Sci., Univ. Coll. Cork, Republic of Ireland

Publisher address: Abington Hall, Granta Park, Great Abington, Cambridge CB21 6AH, UK; Woodhead Publishing Ltd. Tel. +44 (0)1223 891358. Fax +44 (0)1223 893694. E-mail sales@woodhead-publishing.com. www.woodheadpublishing.com. Price GBP 475.00, USD 330.00, EUR 220.00

Publication Year: 2009

Refs: many ref.

Language(s): English

ISBN: 9781845693435

This book reviews methods to improve the quality of fresh meat throughout the production process. It is aimed at industrialists and academics interested in optimising meat quality. The book comprises 27 chapters divided into 4 parts with the following headings: Understanding meat quality (8 chapters, pp. 3–196); Improving the quality of fresh meat – genetic and genomic technologies (5 chapters, pp. 199–317); Improving the quality of fresh meat – production strategies (6 chapters, pp. 321–475); and Improving the quality of fresh meat – processing strategies (8 chapters, pp. 479– 646). An 18-pp subject index is also included.

Section: Meat, poultry and game

Keywords: BOOKS; MEAT; NUTRITIONAL VALUES; PROCESSING; QUALITY; SENSORY PROPERTIES

Pages: xxii + 664pp.

Book

Accession number: 2009-05-Sa1372

Date added: 2-Mar-2009

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