{"product_id":"the-science-of-meat-quality","title":"The Science of Meat Quality","description":"\u003cp data-start=\"20\" data-end=\"46\" style=\"text-align: center;\"\u003e\u003cstrong data-start=\"20\" data-end=\"44\"\u003eMeat Quality Science\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp data-start=\"74\" data-end=\"597\"\u003eA comprehensive scientific reference examining the biological, biochemical, and technological factors that influence meat quality from muscle development to consumer consumption. The book explores the science behind tenderness, color, flavor, water-holding capacity, lipid oxidation, and food safety, while also providing laboratory methods used to evaluate meat quality traits. It bridges animal science, meat science, and food technology to provide a complete understanding of how high-quality meat products are produced.\u003c\/p\u003e\n\u003cp data-section-id=\"pm8yra\" data-start=\"599\" data-end=\"619\" style=\"text-align: center;\"\u003e\u003cspan role=\"text\"\u003e\u003cstrong data-start=\"603\" data-end=\"619\"\u003eKey Features\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-start=\"620\" data-end=\"1224\"\u003e\n\u003cli data-section-id=\"tl5ngn\" data-start=\"620\" data-end=\"668\"\u003eComprehensive coverage of meat quality science\u003c\/li\u003e\n\u003cli data-section-id=\"1nx1gpp\" data-start=\"669\" data-end=\"722\"\u003eExplains muscle growth, development, and physiology\u003c\/li\u003e\n\u003cli data-section-id=\"o4wtnl\" data-start=\"723\" data-end=\"762\"\u003eCovers postmortem muscle biochemistry\u003c\/li\u003e\n\u003cli data-section-id=\"lq417j\" data-start=\"763\" data-end=\"812\"\u003eDiscusses tenderness development and evaluation\u003c\/li\u003e\n\u003cli data-section-id=\"eb046v\" data-start=\"813\" data-end=\"860\"\u003eExamines water-holding capacity and juiciness\u003c\/li\u003e\n\u003cli data-section-id=\"7zjyg4\" data-start=\"861\" data-end=\"905\"\u003eReviews meat color formation and stability\u003c\/li\u003e\n\u003cli data-section-id=\"eei4ar\" data-start=\"906\" data-end=\"953\"\u003eCovers lipid oxidation and shelf-life factors\u003c\/li\u003e\n\u003cli data-section-id=\"m2k1qr\" data-start=\"954\" data-end=\"1005\"\u003eDiscusses flavor development and sensory analysis\u003c\/li\u003e\n\u003cli data-section-id=\"vmxso9\" data-start=\"1006\" data-end=\"1064\"\u003eIncludes food safety and prevention of foodborne illness\u003c\/li\u003e\n\u003cli data-section-id=\"1sjhu8o\" data-start=\"1065\" data-end=\"1128\"\u003eProvides laboratory methods for measuring meat quality traits\u003c\/li\u003e\n\u003cli data-section-id=\"boik35\" data-start=\"1129\" data-end=\"1224\"\u003eUseful for animal scientists, meat scientists, food technologists, and industry professionals\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"ClinicalPaw","offers":[{"title":"Default Title","offer_id":42681228820555,"sku":null,"price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0672\/6398\/7787\/files\/61VOgUHDIiL.jpg?v=1781277699","url":"https:\/\/clinicalpaw.com\/products\/the-science-of-meat-quality","provider":"ClinicalPaw","version":"1.0","type":"link"}