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.
Publisher: Elsevier Science Publishing Co Inc
Number of pages: 1712
Weight: 6010 g
Dimensions: 260 x 333 x 153 mm
Edition: 2nd edition
...We strondly recommend it to anyone with more than a passing interest in meat, as a primary source."
- MEAT SCIENCE (August 2005)
"The articles have excellent tables and illustrations; color plates appear in separate sections in each volume...Recommended."
- CHOICE (March 2005)
"This encyclopedia would be desirable in many collections."
- E-STREAMS (March 2005)
"This encyclopedia, a 3 volume set, covers many topics within the field of meat science."
- Food Science and Technology Abstracts (2004)