Poultry Meat Science

Discover the essential insights of avian meat science with Poultry Meat Science, published by CABI Publishing in 1999. This comprehensive hardback edition spans 464 pages and is designed to be accessible for both specialists and non-specialists alike.

Contributions from leading experts delve into various aspects of poultry meat, covering fundamental topics such as meat structure, function, color, texture, and flavor. Additionally, the book addresses practical considerations in production, harvesting, and slaughter, highlighting the critical factors that influence meat quality.

Whether you are a student, researcher, or industry professional, Poultry Meat Science is an invaluable resource that enhances your understanding of this vital field. Enhance your knowledge and stay updated with the latest findings in poultry meat science by adding this authoritative volume to your collection today!