The science of meat quality / edited by Chris R. Kerth. [electronic resource] Kerth, Chris R. Meat Quality. Meat industry and trade Quality control. TS1955 .S35 2013 641.3/6 23 Includes bibliographical references and index. Online resource; title from home title page (Wiley; viewed on May 13, 2012). "The Science of Meat Quality looks at the development of quality meat products from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation specific aspects of meat and also provides the necessary tools to interpreting information gleaned from quality experimentation. The Science of Meat Quality will be an essential purchase for all animal and meat scientists concerned with the production of quality meat products"-- Provided by publisher. "This book provides an in-depth study of the development of quality meat products, from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation to specific aspects of meat. Providing the necessary tools to interpret information gleaned from quality experimentation, this book is an essential purchase for all animal and meat scientists concerned with the production of quality meat products"-- Provided by publisher. Oxford : Wiley-Blackwell, ©2013. ©2013. 2013 Text 1 online resource : http://onlinelibrary.wiley.com/book/10.1002/9781118530726 eng Science of meat quality. Science of meat quality.