Ebooks for the Classroom+Faculty

Applied Muscle Biology and Meat Science
ISBN: 9780429112072
Platform/Publisher: Taylor & Francis / CRC Press
Digital rights: Users: Unlimited; Printing: Unlimited; Download: Unlimited
Subjects: Food Science & Technology; Food Engineering; Food Chemistry; Meat & Poultry; Nutrition;

Many of the difficulties that meat and animal scientists face when attempting to address specific problems-such as stress susceptibility and poor meat quality in swine-stem from a lack of understanding of the underlying biological mechanisms that drive muscle growth, metabolism, and its conversion to meat. This book provides current knowledge about

Dr. Min Du is a member of the Animal Science Department faculty at the University of Wyoming. He has published numerous peer-reviewed articles and abstracts and has made multiple invited presentations. He is the section editor for the Journal of Animal Science and Journal of Muscle Foods and is a reviewer for nearly 20 scientific journals and funding agencies.

Dr. Richard McCormick is a member of the Animal Science Department faculty at the University of Wyoming, and he has worked as a guest scientist at the Federal Meat Research Institute in Kulmbach, Germany. For the past 20 years, he has published extensively on collagen biochemistry related to meat science, muscle biology, and cardiac and exercise physiology. Most recently, he initiated genomic studies in models of cardiac (myocardial infarction) and lung (bovine and human high altitude disease) pathologies.