Devine, C. & Dikeman, M. (2014) Encyclopedia of Meat Sciences. Second edition, ISBN: 978-0-123-84731-7. Elsevier.

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:

James, S. J. & James, C. (2014) Meat marketing: Cold chain. 2nd Ed, Vol. 2, pp225-230.  Encyclopedia of Meat Sciences edited by Devine, C. & Dikeman, M.  Academic Press, Elsevier Science Ltd.

James, S. J. & James, C. (2014) Meat marketing: Transport of meat and meat products.  2nd Ed, Vol. 2, pp236-243.  Encyclopedia of Meat Sciences edited by Devine, C. & Dikeman, M. Academic Press, Elsevier Science Ltd.

James, S. J. & James, C. (2014) Cooking of meat: Heat processing methods.  2nd Ed, Vol. 1, pp385-390.  Encyclopedia of Meat Sciences edited by Devine, C. & Dikeman, M. Academic Press, Elsevier Science Ltd.

James, S. J. & James, C. (2014) Cutting and boning: Hot boning of meat.  2nd Ed, Vol. 1, pp453-457.  Encyclopedia of Meat Sciences edited by Devine, C. & Dikeman, M. Academic Press, Elsevier Science Ltd.

James, S. J. & James, C. (2014) Refrigeration and freezing technology: Equipment.  2nd Ed, Vol. 3, pp184-190.  Encyclopedia of Meat Sciences edited by Devine, C. & Dikeman, M. Academic Press, Elsevier Science Ltd.