Publisher's Synopsis
This volume is primarily intended for those dealing with agricultural science and animal production and processing, providing them with a basic insight into the various slaughtering, processing and health-related issues involved in the conversion of muscle to meat. In addition, the volume provides basic information as to what milk is, what it is used for, how it is processed and the influence of on-farm milk quality on ultimate quality. It will also be of use to animal and dairy science students who wish to obtain an overall understanding of food processing.
