Meat and blood products

  • C. Alais
  • G. Linden
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)

Abstract

Meat is a striated muscle; generally, skeletal and heart muscles are grouped together. On average they make up 35% of the weight of an animal.

Keywords

Carbohydrate Cellular Respiration Proline Histamine Trypsin 

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Copyright information

© Springer Science+Business Media Dordrecht 1991

Authors and Affiliations

  • C. Alais
    • 1
  • G. Linden
    • 1
  1. 1.University of NancyFrance

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