Description

The book titled ‘Rheology of Meat, Fish and Fish Products, Eggs and Poultry Products’ is structured into eight chapters. Chapter one, titled ‘Meat, ‘ covers subchapters on the morphological structure of meat, the chemical composition of meat, the overall quality of meat, and transformations that occur in meat after cutting. The subsequent chapters explore meat preparations, semi-preparations, semi-canned meat, canned meat, the analysis and control of fish and fish products, eggs and poultry products, the rheology of meat products, and the utilization of rheological analysis for assessing the quality of poultry products