Non-thermal preservation

Part 1 book "Lawrie's meat science" includes content: Factors influencing the growth of meat animals, the structure and growth of muscle, chemical and biochemical constitution of muscle; the conversion of muscle to meat; meat microbiology and spoilage, the storage and preservation of meat — Thermal technologies, nonthermal technologies, the storage and preservation of meat, meat processing, the storage and preservation of meat - Storage and packaging, the eating quality of meat.

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This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed.

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