Lawrie’s Meat Science

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Lawrie’s Meat Science by R. A. Lawrie, David Ledward, Elsevier Science
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Author: R. A. Lawrie, David Ledward ISBN: 9781845691615
Publisher: Elsevier Science Publication: January 23, 2014
Imprint: Woodhead Publishing Language: English
Author: R. A. Lawrie, David Ledward
ISBN: 9781845691615
Publisher: Elsevier Science
Publication: January 23, 2014
Imprint: Woodhead Publishing
Language: English

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.

  • A standard reference for the meat industry
  • Discusses the importance of biochemistry in production, storage and processing of meat
  • Includes significant advances in meat and meat biochemistry
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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