New publications: Encyclopedia of Meat Sciences
New publications: Encyclopedia of Meat Sciences
Monday, 1 September 2014
We are delighted to announce the recent publication of the 2nd Edition of the Encyclopedia of Meat Sciences by Elsevier, to which we have contributed five chapters.
The Encyclopedia of Meat Sciences is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post-mortem biochemistry), and processing procedures to the processes of tenderisation and flavour development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management.
This important reference work provides an invaluable source of information for both researchers and professional food scientists.
We have contributed the following chapters to this publication: