Meat Science: An Introductory Text

Meat Science Fundamentals: Production, Quality & Processing

This introductory guide explores the science of meat, from animal production and slaughter to meat structure, composition, quality and hygiene. It examines the changes that occur during live-animal handling and after slaughter, alongside animal welfare and methods for evaluating meat characteristics and eating quality.

Key Features

• Introduces the fundamental principles of meat science and technology.
• Explains the stages involved in meat production.
• Examines the structure and composition of meat.
• Explores the chemical components of meat and their importance.
• Covers animal slaughter practices and related processes.
• Discusses factors influencing overall meat quality.
• Explains changes in meat during live-animal handling.
• Examines post-mortem changes and their effects on meat.
• Explores the relationship between handling practices and meat characteristics.
• Covers essential principles of meat hygiene.
• Highlights animal welfare considerations in meat production.
• Explains methods for measuring meat composition.
• Examines the physical characteristics of meat.
• Introduces techniques for evaluating eating quality.
• Provides foundational knowledge for students and professionals in meat science, animal production and food technology.