This book examines meat composition and its various categories, the basics of animal cells and tissues, muscle structure, bio-chemical reactions in pre- and post-mortem muscles and their effect on meat properties, the slaughtering of large animals and birds, egg formation, and various thermal and non-thermal techniques for preserving meat and eggs.

The book will be of value to teachers, undergraduate and postgraduate students studying food science and technology, food engineering, agriculture, veterinary science, and food nutrition.