Lawrie's meat science, Seventh EditionAuthor:
Publisher: CRC Press
Publish date: May 2006
Updates coverage to reflect developments in meat science over the past eight years Remains the industry-standard guide for the meat industry Provides comprehensive coverage of all aspects of meat, from growth and development to packaging and preparation Discusses food safety, spoilage, and nutritional issues associated with meat Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's Meat Science provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science which have taken place in the last eight years, especially in areas of eating quality of meat and meat biochemistry.