
Encyclopedia of Meat Sciences
- 2nd Edition - July 22, 2014
- Imprint: Academic Press
- Editors: Carrick Devine, M. Dikeman
- Language: English
- eBook ISBN:9 7 8 - 0 - 1 2 - 3 8 4 7 3 4 - 8
The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat scie… Read more

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Request a sales quoteThe Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, 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 tenderization and flavor 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.
Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences.
- More than 200 articles covering all areas of meat sciences
- Substantially revised and updated since the previous edition was published in 2004
- Full color throughout
Editors-in-Chief
Section Editors
Preface
Introduction
Permission Acknowledgments
Article Titles
A ADDITIVES- Edition: 2
- Published: July 22, 2014
- Imprint: Academic Press
- No. of pages: 1712
- Language: English
- eBook ISBN: 9780123847348
CD
Carrick Devine
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