Lawrie's Meat Science
- 10th Edition - September 1, 2027
- Latest edition
- Editor: Fidel Toldra
- Language: English
- Hardback ISBN:9 7 8 - 0 - 4 4 3 - 4 4 8 3 3 - 1
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 4 4 8 3 4 - 8
Lawrie's Meat Science has been used by numerous generations of meat professionals since its first edition in 1966. This new edition covers the latest essential information and… Read more
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Lawrie's Meat Science has been used by numerous generations of meat professionals since its first edition in 1966. This new edition covers the latest essential information and advances in meat science, from the initial chapters dealing with the growth and development of meat animals to the processing technologies, packaging and distribution, reaching the final consumption of its meat. Implementation of automation, robotics and digitalization in the processing chain are also covered. Lawrie's Meat Science, 10th Edition brings updated information on nutritional value, eating quality, consumer acceptance, safety, authenticity and sustainability issues, as well as brand new content on meat analogues and cell cultured meats. It will serve as a cornerstone reference for professionals, researchers, and students in the meat field.
• Summarizes the latest advances in the storage and preservation of meat
• Considers sustainability issues related to meat production and advises on best practices for mitigation
• Details the nutritional quality of meat as well as the sensory aspects
• Covers microbiology, spoilage, ad safety, as well as preservation and packaging for shelf-life extension
• Explores the latest developments in meat analogues and cell-cultured meat, as well as the implementation of automation, robotics, and artificial intelligence in meat production
• Considers sustainability issues related to meat production and advises on best practices for mitigation
• Details the nutritional quality of meat as well as the sensory aspects
• Covers microbiology, spoilage, ad safety, as well as preservation and packaging for shelf-life extension
• Explores the latest developments in meat analogues and cell-cultured meat, as well as the implementation of automation, robotics, and artificial intelligence in meat production
Academic and industry researchers in the fields of food science, animal agriculture, and veterinary science who study food animals and meat science
1. Introduction
2. Factors influencing the growth and development of meat animals
3. The structure and growth of muscle
4. Chemical and biochemical constitution of muscle
5. The conversion of muscle to meat
6. Automation, robotics and digitalization
7. Meat composition and nutritional value
8. Meat and health
9. Meat authenticity and traceability
10. Spectroscopy and imaging technologies
11. Meat microbiology and spoilage
12. Meat Safety: I Foodborne pathogens and other biological issues
13. Meat safety: II Residues and contaminants
14. The storage and preservation of meat: I Thermal technologies
15. The storage and preservation of meat: II Non-thermal technologies
16. The storage and preservation of meat: III Meat processing
17. The storage and preservation of meat: IV Storage and packaging
18. The eating quality of meat: I Colour
19. The eating quality of meat: II Tenderness
20. The eating quality of meat: III Flavour
21. The eating quality of meat: IV Water holding capacity and juiciness
22. The eating quality of meat: V Sensory evaluation of meat and consumer perception
23. Sustainability I: Edible By-products and profitability
24. Sustainability II: Sustainable animal production
25. Sustainability III: Sustainable meat processing
26. Recent developments: 1 Meat analogues
27. Recent developments: 2 Cell-cultured meat
28. Recent developments: 3 Other meat markets
2. Factors influencing the growth and development of meat animals
3. The structure and growth of muscle
4. Chemical and biochemical constitution of muscle
5. The conversion of muscle to meat
6. Automation, robotics and digitalization
7. Meat composition and nutritional value
8. Meat and health
9. Meat authenticity and traceability
10. Spectroscopy and imaging technologies
11. Meat microbiology and spoilage
12. Meat Safety: I Foodborne pathogens and other biological issues
13. Meat safety: II Residues and contaminants
14. The storage and preservation of meat: I Thermal technologies
15. The storage and preservation of meat: II Non-thermal technologies
16. The storage and preservation of meat: III Meat processing
17. The storage and preservation of meat: IV Storage and packaging
18. The eating quality of meat: I Colour
19. The eating quality of meat: II Tenderness
20. The eating quality of meat: III Flavour
21. The eating quality of meat: IV Water holding capacity and juiciness
22. The eating quality of meat: V Sensory evaluation of meat and consumer perception
23. Sustainability I: Edible By-products and profitability
24. Sustainability II: Sustainable animal production
25. Sustainability III: Sustainable meat processing
26. Recent developments: 1 Meat analogues
27. Recent developments: 2 Cell-cultured meat
28. Recent developments: 3 Other meat markets
- Edition: 10
- Latest edition
- Published: September 1, 2027
- Language: English
FT
Fidel Toldra
Professor Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.
Affiliations and expertise
Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), Spain