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, Lawrie’s meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which 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 which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry.
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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.
David A. Ledward is Emeritus Professor of Food Science at University of Reading and is the founding editor and Editor-in-Chief of the journal Meat Science.
...it is a must read for university undergraduate and post-graduate meat/food science students and for meat and food scientists., Meat Science
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
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