{"product_id":"meat-processing-improving-quality","title":"Meat Processing Improving Quality","description":"\u003cp\u003eMaster Meat Processing Improving Quality with this comprehensive guide. Essential reading for veterinary students, practitioners, and technicians seeking to deepen their expertise in General Books \u0026gt; Food Sciences, Technology and Safety \u0026gt; Meat Processing Improving Quality. Includes clinical case studies and practical applications. Instant digital download.\u003c\/p\u003e\n\n\u003ch3\u003eTable of Contents\u003c\/h3\u003e\n\u003cdiv class=\"gvc-locked-preview\"\u003e\n  \u003cdiv class=\"gvc-locked-icon\"\u003e🔒\u003c\/div\u003e\n  \u003ch3\u003eSample Preview\u003c\/h3\u003e\n  \u003cp\u003eThe full PDF is available after purchase. Instant download. Lifetime access. Read on any device.\u003c\/p\u003e\n  \u003cp class=\"gvc-locked-meta\"\u003eTrusted by 4,000+ veterinary professionals worldwide.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cul\u003e\n  \u003cli\u003eContents (p.5)\u003c\/li\u003e\n  \u003cli\u003eContributors (p.11)\u003c\/li\u003e\n  \u003cli\u003e1 Introduction (p.17)\u003c\/li\u003e\n  \u003cli\u003e2 Defining meat quality (p.19)\u003c\/li\u003e\n  \u003cli\u003e3 Factors affecting the quality of raw meat (p.43)\u003c\/li\u003e\n  \u003cli\u003e4 The nutritional quality of meat (p.80)\u003c\/li\u003e\n  \u003cli\u003e5 Lipid derived flavors in meat products (p.121)\u003c\/li\u003e\n  \u003cli\u003e6 Modelling colour stability in meat (p.138)\u003c\/li\u003e\n  \u003cli\u003e7 The fat content of meat and meat products (p.153)\u003c\/li\u003e\n  \u003cli\u003e8 Quality indicators for raw meat (p.173)\u003c\/li\u003e\n  \u003cli\u003e9 Sensory analysis of meat (p.191)\u003c\/li\u003e\n  \u003cli\u003e10 On line monitoring of meat quality (p.209)\u003c\/li\u003e\n  \u003cli\u003e11 Microbiological hazard identification in the meat industry (p.233)\u003c\/li\u003e\n  \u003cli\u003e12 Modelling beef cattle production to improve quality (p.255)\u003c\/li\u003e\n  \u003cli\u003e13 New developments in decontaminating raw meat (p.275)\u003c\/li\u003e\n  \u003cli\u003e14 Automated meat processing (p.299)\u003c\/li\u003e\n  \u003cli\u003e15 New developments in the chilling and freezing of meat (p.313)\u003c\/li\u003e\n  \u003cli\u003e16 High pressure processing of meat (p.329)\u003c\/li\u003e\n  \u003cli\u003e17 Processing and quality control of restructured meat (p.348)\u003c\/li\u003e\n  \u003cli\u003e18 Quality control of fermented meat products (p.375)\u003c\/li\u003e\n  \u003cli\u003e19 New techniques for analysing raw meat (p.410)\u003c\/li\u003e\n  \u003cli\u003e20 Meat packaging (p.433)\u003c\/li\u003e\n  \u003cli\u003eIndex (p.468)\u003c\/li\u003e\n  \u003cli\u003e\u003cem\u003e... and 1 more chapters\u003c\/em\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\n\u003cdiv style=\"margin:20px 0;\"\u003e\n\u003ch3\u003ePreview This Book (First 20 Pages)\u003c\/h3\u003e\n\n\u003cp style=\"font-size:12px;color:#666;margin-top:4px;\"\u003eScroll through the preview above to see the first 20 pages of this book.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e🔗 Download Link:\u003c\/strong\u003e \u003c\/p\u003e","brand":"Global Vet \u0026 Co","offers":[{"title":"Default Title","offer_id":51226898071867,"sku":null,"price":279.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0948\/3062\/5083\/files\/meat-processing-improving-quality_HD.png?v=1780506521","url":"https:\/\/globalvetco.com\/products\/meat-processing-improving-quality","provider":"Global Vet \u0026 Co Ltd","version":"1.0","type":"link"}