Download or read book Developments in Meat Science written by Ralston Andrew Lawrie and published by . This book was released on 1980 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: Manipulation of protein deposition in animals. Enzyme binding in muscle. the structural basis of water-holding in meat. General principles and water uptake in meat processing. The structure basis of water- holding in meat. Drip losses. Meat texture. Restructure meats. Restructured meats. Meat microbiology. A reassessment. Meat and meat products. Legislation and analysis.