Lawrie's meat science, Seventh Edition

"...it is a must read for university undergraduate and post-graduate meat/food science students and for meat and food scientists."

― Science Direct

"A tremendous bibliography (approx. 2,500 references!), and very detailed subject index complete and increase the value of this extraordinary book."
― Acta Alimentaria

"It should be at hand to everyone dealing with meat technology, or research, respectively."
― Journal of Food and Nutrition Research

Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing, and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, the seventh edition provides a clear guide that takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science that have taken place in the past eight years, especially in areas of eating quality of meat and meat biochemistry.