Lawrie's Meat Science

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.