Lawrie's Meat Science

Lawrie's Meat Science

9th Edition - September 1, 2022

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  • Editor: Fidel Toldra
  • Hardcover ISBN: 9780323854085

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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.

Key Features

  • Includes new information on improved added value of meat by-products for increased sustainability
  • Presents best practices sustainable animal production and meat processing
  • Provides the latest developments in organic meat and meat products and on cell-cultured meat and future market opportunities


Researchers, scientists, professional and academics in the meat field. Students in food science / meat science

Table of Contents

  • 1.Introduction
    2.Factors influencing the growth and development 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 and muscle-based food products: 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,
    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. Sustainability I: Edible By-products
    23. Sustainability II: Added-value products from meat by-products
    24. Sustainability III: Sustainable animal production and meat processing
    25.Recent developments I: Organic meat and meat products
    26.Recent developments II: Cell-cultured meat and future market opportunities

Product details

  • No. of pages: 850
  • Language: English
  • Copyright: © Woodhead Publishing 2022
  • Published: September 1, 2022
  • Imprint: Woodhead Publishing
  • Hardcover ISBN: 9780323854085

About the Editor

Fidel Toldra

Fidel Toldra
Fidel Toldrá holds a PhD in Chemistry and is Research Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC) located in Paterna (Valencia, Spain) where he leaders the group on Biochemistry, technology and innovation of meat and meat products. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). Prof. Toldrá has filed 11 patents, published over 330 manuscripts in scientific journals and >152 chapters of books. He holds an h index of 65. His research interests are focused on food biochemistry and the development of new analytical methodologies, focusing on the improvement of food quality, safety, nutrition and health. Prof. Toldrá is the Editor-in-Chief of Trends in Food Science and Technology and Associate Editor of Meat Science; he was Editor-in-Chief of Current Nutrition & Food Science and section Editor of the Journal of Muscle Foods. He is a member of the Editorial Board of 18 journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. Prof. Toldrá is the Editor of book serial Advances in Food & Nutrition Research (Academic Press/Elsevier). He has edited/Co-edited more than 56 books and was an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). Prof. Toldrá has received many awards, being the most recent the 2010 Distinguished Research Award and 2014 Meat processing Award, both of the American Meat Science Association, 2015 Dupont Science Award, 2019 Award for the Advancement of Agricultural and Food Chemistry of the American Chemical Society and ANICE 2019 Award to Innovation from the National Association of Spanish Meat Industries. He is a Fellow of the International Academy of Food Science and Technology (IAFOST) and a Fellow of the Institute of Food Technologists (IFT). Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.

Affiliations and Expertise

Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), Spain

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