Enhanced descriptions from Syndetics:

A textbook for students of food science and technology and nutrition, or people in those fields just beginning to deal with meat. Among the topics are the growth of muscle by animals and its conversion to meat by people, spoilage, storage and preservation, quality, and nutrition. The fifth edition (first in 1966, latest in 1985) discusses new information from biochemistry and biophysics, new sources of meat, and increasing muscle growth without the use of hormones. Annotation copyrighted by Book News, Inc., Portland, OR

Table of contents provided by Syndetics

• Introduction
• Factors influencing the growth and development of meat animals
• The structure and growth of muscle
• Chemical and biochemical constitution of muscle
• The conversion of muscle to meat
• The spoilage of meat by infecting organisms
• The storage and preservation of meat, temperature control
• The storage and preservation of meat, moisture control
• The storage and preservation of meat, direct microbial inhibition
• The eating of meat
• Meat and human nutrition
• Prefabricated meat