Defines standardised patterns of meat cutting and ethnic variations; provides a reference to the mainstream muscle foods available commercially or developed scientifically; and explains the properties of different meat cuts and muscle foods in terms of meat quality. This book provides a guide to many of the myriad of meat cuts and muscle foods.

Product Description: This is the first and only comprehensive presentation in book form of on-line evaluation of meat. The author is a leading international authority on meat science and process engineering. The new book covers all modern methods of on-line evaluation for every step in meat processing and for every significant evaluation need...read more

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Product Description: An updated (and re-titled) edition of a major text, Structure and Development of Meat Animals and Poultry serves the information needs of meat science and animal production professionals and meat industry personnel. The book is well illustrated with more than 250 line drawings and photographs...read more