By Ph.D., Min Du,Richard J. McCormick

Many of the problems that meat and animal scientists face whilst trying to deal with particular problems—such as rigidity susceptibility and terrible meat caliber in swine—stem from a scarcity of figuring out of the underlying organic mechanisms that force muscle development, metabolism, and its conversion to meat. This ebook offers present wisdom approximately skeletal muscle and meat, and serves as a platform for extra research of particular technical issues.


Applied Muscle Biology and Meat Science outlines the large strides made within the box of muscle biology in recent times, quite concerning the knowledge of the mechanisms that regulate skeletal muscle progress and improvement. With a exclusive overseas group of members, this article discusses the influence those components have on meat construction and caliber with around the globe applicability.


This state-of-the-science reference covers quite a lot of themes in muscle biology and meat technology, together with genetic choice, muscle constitution and improvement, muscle protein turnover and meat tenderization, meat caliber, collagen, colour, lipid, and meat safeguard. With nearly eighty five illustrations and tables, the textual content makes a speciality of organic adjustments and the best administration ideas for meat animals.



Given contemporary advancements in strength bills and distribution and alterations within the commodities markets pushed via the call for for biofuels, the demanding situations for animal creation agriculture will basically raise. This helpful textual content furthers knowing of the underlying organic mechanisms which are relating to animal and meat production--an realizing that would play an indispensable function in fixing today’s demanding situations.

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Applied Muscle Biology and Meat Science by Ph.D., Min Du,Richard J. McCormick


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