MEAT SCIENCE PRINCIPLES

Elton D. Aberle, John C. Forrest,
David E. Gerrard, Edward W. Mills
4th edition, 2001, 354 pages, $19.95
ISBN 0-7872-4720-0

The goal of this book is to provide a text for college students enrolled in meat science courses. The objectivae is to continue to provide a comprehensive text, which includes the latest discoveries and principles that are necessary to understand the science of meat and the utilization of meat as food.

 

CONTENTS

Part 1: Muscle and Associataed Tissues

Chapter 1:Meat as Food
Chapter 2: Structure and Composition of Animal Tissues
Chapter 3: Growth and Development of Carcass Tissues
Chapter 4: The Mechanism of Muscle Contraction

Part 2: Meat Science

Chapter 5: Conversion of Muscle to Meat and Development of Meat Quality
Chapter 6: Propeties of Fresh Meat
Chapter 7: Principles of Mear Processing
Chapter 8: Microbiology and Deterioration of Meat
Chapter 9: Storage and Preservation of Meat
Chapter 10: Retail Meat Merchandising
Chapter 11: Meat for Food Service
Chapter 12: Palatability and Cookery of Meat
Chapter 13: Nutritive Value of Meat
Chapter 14: Meat Inspection and Food Safety
Chapter 15: Meat Grading and Evaluation
Chapter 16: Byproducts of the Meat Industry

Glossary

Index