Lawrie’s Meat Science (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Lawrie’s Meat Science (Woodhead Publishing Series in Food Science, Technology and Nutrition) is one of the most authoritative and widely recognized references in meat science and food technology. Trusted by food scientists, meat technologists, veterinarians, researchers, university students, and professionals in the food industry, this comprehensive textbook provides an in-depth understanding of the science behind meat production, quality, processing, preservation, and nutrition.

The book explores the biological and biochemical properties of muscle, the conversion of muscle to meat, meat composition, postmortem changes, tenderness, color, flavor, water-holding capacity, and the factors that influence meat quality. It also examines the effects of genetics, animal welfare, nutrition, handling, and processing techniques on the safety and quality of meat products.

Written by internationally recognized experts, the text integrates the latest scientific research with practical applications in food processing and quality management. Readers will gain valuable insights into meat inspection, microbiology, food safety systems, packaging technologies, refrigeration, preservation methods, quality assurance, and international standards for meat production.

Richly illustrated with diagrams, tables, photographs, and scientific data, the book simplifies complex concepts while supporting academic learning, research, and industrial practice. Whether preparing for university examinations, conducting food science research, or working in the meat processing industry, this textbook serves as an indispensable reference for understanding modern meat science and technology.

Ideal for universities, food science departments, research laboratories, meat processing industries, and agricultural institutions, Lawrie’s Meat Science remains one of the most trusted resources in food science education. Its scientific depth and practical relevance make it an essential addition to every professional and academic library.

Order Lawrie’s Meat Science (Woodhead Publishing Series in Food Science, Technology and Nutrition) today from The Books House and expand your expertise with one of the world’s most respected meat science references, trusted by students, researchers, and food industry professionals across the USA and countries worldwide.