Meat Science

Paul Warriss has spent most of his working life in the field of meat science. From 1970 he was employed at the AFRC Meat Research Institute at Langford before joining the University of Bristol School of Veterinary Science in 1991. There he has been closely involved with the organization and teaching on the long established MSc in Meat Science and Technology degree course. He is a member of the editorial board of the international journal Meat Science, a member of the Institute of Biology and a fellow of the UK Institute of Food Science and Technology.

1: Producing and Eating Meat 2: The Growth and Body Composition of Animals 3: The Chemical Composition and Structure of Meat 4: The Slaughter of Animals 5: Post-mortem Changes in Muscle and its Conversion into Meat 6: Meat Quality 7: The Effects of Live Animal Handling on Carcass and Meat Quality 8: Post-mortem Handling of Carcasses and Meat Quality 9: Meat Hygiene, Spoilage and Preservation 10: Animal Welfare 11: The Improvement of Carcass and Meat Quality by Genetic Selection 12: Measuring the Composition and Physical Characteristics of Meat 13: Assessing Eating Quality