Product desciption
Lawries Meat Science 9th Fidel Toldra by Fidel Toldra 9780323854085, 0323854087 instant download after payment.
Lawrie’s Meat Science constitutes a classical reference as a textbook in the meat
world because it has been used by numerous generations of meat professionals
since its first edition in 1966. The former eighth edition dates back to 2017 and
the contents were spread throughout 22 chapters. The knowledge on meat science
has progressed rapidly in the recent years; therefore, an updated compilation
of the recent developments was needed by meat scientists. This new ninth
edition of the book is arranged as an edited book as was the previous eighth
edition and also keeping the textbook format, with a compilation of 23 chapters
with new approaches, combining updated revised chapters with new ones dealing
with the sustainability of animal production and meat processing, and the
future meat market, especially regarding the trends in consumption of processed
meats partly replaced by plant- or insect-based proteins, cultured meat, organic
meat, and pandemic planning for the meat industry.
The main goal of this book is to provide the reader with a comprehensiveresource, covering the wide field of meat science and including leading-edge
technologies (i.e., nanotechnology and novel preservation technologies) and
techniques (i.e., proteomics, genomics, and metabolomics). The book brings together
all the advances in the production of animals, the structure and composition
of the muscle, its conversion into meat, the different technologies adopted
for preservation and storage, the eating and nutritional quality, meat safety, traceability
and authenticity, sustainability, and future trends through the production
systems, processing industry, and distribution until reaching the consumer.
