Encyclopedia of Meat Sciences 2nd Edition

Meat Sciences Encyclopedia

A comprehensive three-volume reference covering all major aspects of meat science from animal production to meat processing, quality evaluation, food safety, nutrition, and consumer issues. Written by an international team of experts, the encyclopedia provides in-depth coverage of muscle biology, postmortem biochemistry, carcass composition, meat technology, microbiology, animal welfare, genetics, and human nutrition, making it one of the most authoritative resources in the field of meat science.

Key Features

• Over 200 expert-reviewed articles covering all areas of meat science
• Comprehensive "farm-to-fork" approach to meat production
• Covers muscle physiology and postmortem biochemistry
• Detailed information on meat processing and preservation
• Discusses tenderness, flavor development, and meat quality
• Covers food safety, microbiology, and meat hygiene
• Includes animal welfare, genetics, and genomics
• Examines nutrition, consumer preferences, and human health
• Covers ethnic meat products and global meat industries
• Full-color illustrations and updated scientific content