Structure and Development of Meat Animals and Poultry: 1st Edition (Hardback) book cover

Structure and Development of Meat Animals and Poultry

1st Edition

By H. J. Swatland

CRC Press

624 pages

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Hardback: 9781566761208
pub: 1994-06-25
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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. Additionally, it is well organized for study and reference. Throughout the presentation, the basics of meat and poultry science are related to commercial meat production and product development.

The Author

Prof. Howard Swatland began his career in the meat industry with vocational training at Smithfield College in London. After graduation from the University of London he became a research assistant at the Meat Research Institute in Bristol. He received an M.S. and Ph.D. in Meat and Animal Science from the University of Wisconsin, Madison. He received the Meat Research Award of the American Society of Animal Science, and in 1993, at an award ceremony at the British House of Lords, he was made a Fellow of the Institute of Meat of the Worshipful Company of Butchers. He has published 167 papers in refereed journals, most on topics in the area of meat science and production. He presently is a professor at the University of Guelph, in the Department of Food Science and the Department of Animal and Poultry Science.

Table of Contents

Body Structure and Abattoir

Technology Connective Tissues of the Carcass

Commercial Structure of the Carcass

Anatomical Distribution of Carcass

Muscles Structure and Properties of Meat

Early Development of Skeletal Muscles

Cellular Basis of Postnatal Muscle

Growth Animal Growth and Development

Conversion of Muscles to Meat

Index

Subject Categories

BISAC Subject Codes/Headings:
NAT001000
NATURE / Animals / General
TEC012000
TECHNOLOGY & ENGINEERING / Food Science