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Meat and Meat Products

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Basic Food Chemistry

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Abstract

Knowledge of animal muscle and the process by which it is converted to food has developed considerably. Much of this progress has resulted from the great strides that have been made in the basic understanding of proteins. Basic work of this character has already been discussed in Chapter 6 on proteins. The electron miscroscope has been instrumental in the understanding of the structure of muscles. Along with proteins, fats in meat are important from the nutritional as well as functional standpoint.

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    Frank A. Lee Ph.D. (Professor of Chemistry, Emeritus)

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Lee, F.A. (1983). Meat and Meat Products. In: Basic Food Chemistry. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7376-6_20

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