Animal husbandry
Description
Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderisation of meat, and the new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. Key Features New larger format in two colours throughout
Fully revised and updated including new coverage of genomics
Carefully selected references and titles for further reading
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Rights Information
Foreign rights available. We will positively consider translations of abridged versions of this title. If you wish to receive image and/or design files, please let us know at the beginning of the process and when making an offer. CABI reserves the right to charge an additional fee for such requests, which will be added to the overall fee, and to refuse such requests if the files are not available or for any other reason.
Endorsements
The text is well researched and written and contains a great deal of valuable information. It should be useful for many people in, and connected with, the meat industry as well as academics and students International Journal of Food Science and Technology
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Bibliographic Information
- Publisher CAB International
- Publication Date November 2009
- Orginal LanguageEnglish
- ISBN/Identifier 9781845935931 / 1845935934
- Publication Country or regionUnited Kingdom
- FormatPaperback
- Primary Price 37.50 GBP
- Pages248
- ReadershipProfessional and Scholarly
- Publish StatusPublished
- Edition2
- Copyright Year2009
- SeriesModular Texts
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