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Lawrie's Meat Science (Hardcover, 9th edition)
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Lawrie's Meat Science (Hardcover, 9th edition)
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition
Expected to ship within 12 - 17 working days
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Lawries' Meat Science, Ninth Edition continues to be a classic
reference in the meat world. It 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.
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