Meat and blood products
Part of the Ellis Horwood Series in Food Science and Technology book series (EHSFST)
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.
KeywordsCarbohydrate Cellular Respiration Proline Histamine Trypsin
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© Springer Science+Business Media Dordrecht 1991