Lawrie’s Meat Science 9th Edition

By Fidel Toldra, Published: 2023, FileType: PDF

Lawries meat science 9th edition

Lawrie’s Meat Science 9th 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. Camel Meat And Meat Products

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.

The main goal of this book is to provide the reader with a comprehensive resource, covering the wide field of meat science and including leading-edge technologies (i.e., nanotechnology and novel preservation technologies) and techniques (i.e., proteomics, genomics, and metabolomics). The book brings together all the advances in the production of animals, the structure and composition of the muscle, its conversion into meat, the different technologies adopted for preservation and storage, the eating and nutritional quality, meat safety, trace-ability and authenticity, sustainability, and future trends through the production systems, processing industry, and distribution until reaching the consumer.

Product details

  • Publisher ‏ : ‎ Woodhead Publishing; 9th edition (September 8, 2022)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 890 pages
  • ISBN-10 ‏ : ‎ 0323854087
  • ISBN-13 ‏ : ‎ 978-0323854085

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