Title	The science of meat quality / edited by Chris R. Kerth
Imprint	Ames, Iowa, USA : Wiley-Blackwell, 2013
Descript	xv, 293 pages : illustrations ; 26 cm

"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"-- Provided by publisher

Growth of muscle from the myoblast to whole muscle -- Animal growth and empty body composition -- Muscle structure and cytoskeletall proteins -- Muscle metabolism and contraction -- Converting muscle to meat : the physiology of rigor -- Meat tenderness -- Water-holding capacity of meat -- Lipids and lipid oxidation -- Meat color -- Meat cookery -- Trained sensory panels -- Untrained sensory panels -- Consumer sensory panels -- Preventing food borne illness

1. Meat -- Quality
2. Meat industry and trade -- Quality control

LOCATION	CALL#	STATUS
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