"The Encyclopedia of Meat Sciences, Second Edition," prepared by
an international team of experts, is a reference work that covers
all important aspects of meat science from stable to table. Its
topics range from muscle physiology, biochemistry (including post
mortem biochemistry), and processing procedures to the processes of
tenderization and flavor development, various processed meat
products, animal production, microbiology and food safety, and
carcass composition. It also considers animal welfare, animal
genetics, genomics, consumer issues, ethnic meat products,
nutrition, the history of each species, cooking procedures, human
health and nutrition, and waste management.
Fully up-to-date, this important reference work provides an
invaluable source of information for both researchers and
professional food scientists. It appeals to all those wanting a
one-stop guide to the meat sciences.
More than 200 articles covering all areas of meat
sciencesSubstantially revised and updated since the previous
edition was published in 2004Full color throughout
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