Meat science: an introductory text
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9781845935931

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Assessing eating quality.

Meat science: an introductory text ◽

10.1079/9781845935931.0194 ◽

2017 ◽

pp. 194-204

Author(s):

P. D. Warriss

Keyword(s):

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Post-mortem changes in muscle and its conversion into meat.

Meat science: an introductory text ◽

10.1079/9781845935931.0064 ◽

2017 ◽

pp. 64-76

Author(s):

P. D. Warriss

Keyword(s):

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The growth and body composition of animals.

Meat science: an introductory text ◽

10.1079/9781845935931.0009 ◽

2017 ◽

pp. 9-25

Author(s):

P. D. Warriss

Keyword(s):

Body Composition

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Producing and eating meat.

Meat science: an introductory text ◽

10.1079/9781845935931.0001 ◽

2017 ◽

pp. 1-8

Author(s):

P. D. Warriss

Keyword(s):

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The improvement of carcass and meat quality by genetic selection.

Meat science: an introductory text ◽

10.1079/9781845935931.0166 ◽

2017 ◽

pp. 166-178

Author(s):

P. D. Warriss

Keyword(s):

Meat Quality ◽

Genetic Selection

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Post-mortem handling of carcasses and meat quality.

Meat science: an introductory text ◽

10.1079/9781845935931.0113 ◽

2017 ◽

pp. 113-129

Author(s):

P. D. Warriss

Keyword(s):

Meat Quality ◽

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Meat quality.

Meat science: an introductory text ◽

10.1079/9781845935931.0077 ◽

2017 ◽

pp. 77-96

Author(s):

P. D. Warriss

Keyword(s):

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The slaughter of animals.

Meat science: an introductory text ◽

10.1079/9781845935931.0048 ◽

2017 ◽

pp. 48-64

Author(s):

P. D. Warriss

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Measuring the composition and physical characteristics of meat.

Meat science: an introductory text ◽

10.1079/9781845935931.0179 ◽

2017 ◽

pp. 179-193

Author(s):

P. D. Warriss

Keyword(s):

Physical Characteristics

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The effects of live animal handling on carcass and meat quality.

Meat science: an introductory text ◽

10.1079/9781845935931.0097 ◽

2017 ◽

pp. 97-112

Author(s):

P. D. Warriss

Keyword(s):

Meat Quality ◽

Live Animal ◽

Animal Handling

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