Meat - 1st Edition - ISBN: 9780870551840, 9781483144696


1st Edition

Editors: D J A Cole R. A. Lawrie
eBook ISBN: 9781483144696
Imprint: Butterworth-Heinemann
Published Date: 1st January 1975
Page Count: 608
Sales tax will be calculated at check-out Price includes VAT/GST
Price includes VAT/GST
× DRM-Free

Easy - Download and start reading immediately. There’s no activation process to access eBooks; all eBooks are fully searchable, and enabled for copying, pasting, and printing.

Flexible - Read on multiple operating systems and devices. Easily read eBooks on smart phones, computers, or any eBook readers, including Kindle.

Open - Buy once, receive and download all available eBook formats, including PDF, EPUB, and Mobi (for Kindle).

Institutional Access

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.


Meat provides an introductory review of the meat-eating habit in man and covers the production, preservation, composition, eating quality, human nutrition, and assessment of the future role of meat. Meat continues to be a major food commodity. Despite the high cost of production of meat animals and their lower efficiency of protein synthesis compared with that of plants and micro-organisms, meat is likely to be important in the human diet for as long as can be foreseen in the future. This book intends to emphasize the fact that the sequence of events, from the conception of meat animals to their incorporation in the human diet, is continuous. The properties of the commodity when eaten are influenced, in the nature and degree of their expression, by all the earlier components in this chain of circumstances. This text is a useful reference for students conducting research within the fields of agriculture science, biochemistry, and nutrition.

Table of Contents

Introduction 1 The Meat-Eating Habit in Man I Meat Production 2 Growth of Meat Animals 3 Breeding and Meat Production 4 Nutrition of Farm Animals 5 The Influence of Sex on Meat Production 6 The Implication of Disease in the Meat Industry II Preparation and Storage 7 Slaughter of Meat Animals 8 Carcass Quality 9 The Commercial Preparation of Fresh Meat at Wholesale and Retail Levels 10 Processed Meat 11 Microbial Problems in Handling and Storage of Fresh Meats III Composition of Meat 12 Meat Components and Their Variability 13 The Composition of Meat: Physico-Chemical Parameters 14 The Composition of Meat: Analytical Aspects 15 The Composition of Meat: Legal Problems IV Eating Quality 16 Water-Holding Capacity of Meat 17 Tenderness 18 The Flavor of Meat 19 Development of a Radio-Immuno Assay for Measuring the Boartaint Steroid 5α-Androst-16-en-3-one 20 Meat Color: The Importance of Haem Chemistry 21 Influence of Heating Methods V Nutritional Aspects 22 Nutritional Value of Meat 23 Meat as a Source of Lipids 24 Meat in the Adaptation of the Human Alimentary Tract VI Future Prospects 25 The Potential for Conventional Meat Animals 26 Alternative Livestock: With Particular Reference to the Water Buffalo (Bubalus bubalis) 27 The Significance of Meat Analogues 28 Assessment of Alternative Nutrient Sources List of Delegates Index


No. of pages:
© Butterworth-Heinemann 1975
eBook ISBN:

About the Editor

D J A Cole

R. A. Lawrie

Ralston A. Lawrie was one of the world’s leading authorities on meat science. Formerly Emeritus Professor of Food Science in the University of Nottingham, he was also the founding editor of the journal Meat Science.

Affiliations and Expertise

University of Nottingham, UK

Ratings and Reviews