by H.J. Swatland

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.

Contents

1. Body Structure and Abattoir
2. Technology Connective Tissues of the Carcass
3. Commercial Structure of the Carcass
4. Anatomical Distribution of Carcass
5. Muscles Structure and Properties of Meat
6. Early Development of Skeletal Muscles
7. Cellular Basis of Postnatal Muscle
8. Growth Animal Growth and Development

Conversion of Muscles to Meat
Index

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