Lawrie's Meat Science Toldra Hardback Woodhead Publishing 9780323854085 9e

A classic text covering the whole chain of meat and meat product processing. Hardback, published 25 August 2022. 890 pages 22.9 x 15.2 x 4.3 cm, 1.14 kg.

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. Factors influencing the growth of meat animals 3. The structure and growth of muscle 4.

Chemical and biochemical constitution of muscle 5. The conversion of muscle to meat 6. Meat microbiology and spoilage 7.

The storage and preservation of meat: I Thermal technologies 8. The storage and preservation of meat: II Non-thermal technologies 9. The storage and preservation of meat: III Meat processing 10. The storage and preservation of meat: IV Packaging and storage 11. The eating quality of meat: I Colour 12.

The eating quality of meat: II Tenderness 13. The eating quality of meat: III Flavour 14. The eating quality of meat: IV Water holding capacity and juiciness 15.

The eating quality of meat: V Sensory evaluation of meat 16. Phenotyping of animals and their meat: Applications of low power ultrasounds, near infrared spectroscopy, Raman spectroscopy and hyperspectral imaging 17.

Meat safety: I Foodborne pathogens and other biological issues 18. Meat safety: II Residues and contaminants 19.