The Science of Meat Quality

Chapter 1 – Muscle Cell Growth
Chapter 2 – Animal growth and empty body composition
Chapter 3 – Micro-anatomy and myofibrillar proteins
Chapter 4 – Muscle metabolism and contraction
Chapter 5 – Converting muscle to meat
Chapter 6 – Meat tenderness
Chapter 7 – Water-holding capacity
Chapter 8 – Lipids and lipid oxidation
Chapter 9 – Meat color
Chapter 10 – Meat cookery
Chapter 11 – Trained sensory panels
Chapter 12 – Untrained sensory panels
Chapter 13 – Consumer sensory panels
Chapter 14 – Preventing food borne illness

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