
Lawrie's Meat Science
Description
Key Features
- 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
Readership
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
Table of Contents
- 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
Product details
- No. of pages: 730
- Language: English
- Copyright: © Woodhead Publishing 2017
- Published: April 29, 2017
- Imprint: Woodhead Publishing
- Hardcover ISBN: 9780081006948
- eBook ISBN: 9780081006979
About the Editor
Fidel Toldra

Affiliations and Expertise
Ratings and Reviews
Latest reviews
(Total rating for all reviews)
edy Fri Oct 29 2021
La ciencia de la carne de Lawrie
9. Almacenamiento y conservación de la carne: III Procesamiento de la carne