Lawrie's Meat Science

Lawries� Meat Science, Ninth Edition continues to be a classic reference in the meat world.\n\nIt has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal�s growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered.Includes new information on improved added value of meat by-products for increased sustainability Presents best practices sustainable animal production and meat processing Provides the latest developments in organic meat and meat products and on cell-cultured meat and future market opportunities Lawrie's Meat Science 9th Edition and published by Woodhead Publishing. ISBNs for Lawrie's Meat Science are 9780323984539, 0323984533 and the print ISBNs are 9780323854085, 0323854087.