Lawrie's Meat Science (Woodhead Publishing Series in Food Science, Technology and Nutrition) 9th Edition

Lawrie’s Meat Science, 9th Edition: The Classic Reference

This book continues to be a classic reference in the meat world, used by numerous generations of meat professionals since 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animal breeding and technologies for meat preservation, processing, and packaging.

Key Features

• Comprehensive Scope: The book covers essential information and latest advances, from the initial meat animal’s growth and development to the time of slaughter, and to the processing technologies, packaging, and distribution until consumption.
• New and Advanced Topics: Includes new information on improved added value of meat by-products for increased sustainability. It also presents the latest developments in organic meat and meat products and on cell-cultured meat and future market opportunities.
• Core Industry Issues: Relevant aspects of meat composition, nutritional value, eating quality, consumer acceptance, safety, and sustainability issues are covered in detail.
• Expert Compilation: The book features a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field.
• Best Practices: Provides best practices for sustainable animal production and meat processing.
• Authenticity and Traceability: Methodologies for authenticity and traceability are provided, reflecting current industry standards.