Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderisation одулц of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality.  Колье из2010 г Мягкая обложка, 272 стр ISBN 1845935934.