MEAT SCIENCE

The qualities of meat – its composition| nutritional value| wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo| the live animal and the postmortem musculature. The control of these qualities| and their further enhancement| are thus dependent on a fuller understanding of the commodity at all stages of its existence – from the initial conception| growth and development of the organism to the time of slaughter and to the ultimate processing| preparation| distribution| cooking and consumption of its meat.

数据整理自公开网络的投稿反馈，仅供参考。