Poultry Meat Science (Poultry Science Symposium Series): Volume 25 - Hardcover

Hardcover

ISBN 10: 0851992374 ISBN 13: 9780851992372

Publisher: CABI Publishing, 1999

Synopsis

This authoritative volume reviews the subject in a style which is comprehensible to the non-specialist. Contributions by leading authorities review avian meat science from basic meat structure and function, colour, texture and flavour, through to practical aspects of production, harvesting and slaughter factors affecting meat quality. The book is the result of the 25th Poultry Science Symposium held at the University of Bristol in September 1997.

About this title

Synopsis

This work is the result of the 25th Poultry Science Symposium held at the University of Bristol in September 1997. Each symposium in this series is devoted to a specific topic within the field of poultry science. Meat science has not been dealt with in great detail since Symposium 15, Meat Quality in Poultry and Game Birds. The book reviews its subject in a style which should be comprehensible to the non-specialist. Contributions are all invited and are written by leading authorities in their fields, from Europe and North America. Specific topics in avian meat science are treated in turn. Basic knowledge is restated and details of the latest research in those areas is then provided. This contribution aims to make the book suitable for both advanced students and lecturers in meat science and others such as graduate students of avian and comparative physiology. It should also be of interest to technical managers in the poultry industry.

Edition details

• Publisher: CABI Publishing
• Publication date: 1999
• Language: English
• ISBN 10: 0851992374
• ISBN 13: 9780851992372
• Binding: Hardcover
• Number of pages: 464
• Editor: Richardson R., Mead C.