Lawrie's Meat Science

1. Introduction
   2. 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. Meat authenticity and traceability
   20. Meat composition and nutritional value
   21. Meat and health
   22. Edible by-products

Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety.

The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed.

Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health.

• Encompasses the recognized gold- standard reference for the meat industry
• Brings together leading experts in each area, providing a complete overview of the meat sciences
• Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage

Academics in meat science, Scientists and researchers – PhD and MS degrees at research institutions and industry, Post-docs and post-graduate students (PhD and MS level), Senior level undergraduate students, Private producers, processors, and entrepreneurs in the meat and livestock sectors, research and development segment in food industry, Staff at for-profit and non-profit organizations in meat and livestock sectors