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<p>The activities of the meat sector may be divided into three stages: slaughtering meat cutting and further processing. Each stage involves completely different technical operations which must not be viewed as separate and independent processes. There are significant interactions between the stages and shortcomings at one stage can have a serious negative impact on the product or process in a subsequent stage. They may influence technological biochemical or microbiological aspects. Physical test methods focus either on the actual condition of meat and meat products or on the conditions around the product for example in storage rooms packages etc.</p><p>Meat was originally processed to preserve it but since the various procedures cause so many changes in texture and flavour it is also a means of adding variety to the diet. The book outlines the most basics of Meat Science and their application in meat processing technology.</p>
