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Elsevier

Books in Meat poultry and game

  • Plant-Derived Feed Additives and Animal-Based Foods

    Linking Animal Health, Product Quality, and Consumer Perceptions
    • 1st Edition
    • Mohamed E. Abd El-Hack
    • English
    Plant-Derived Feed Additives and Animal-Based Foods: Linking Animal Health, Product Quality, and Consumer Perceptions presents a comprehensive, multidisciplinary exploration of how plant-based feed additives, or phytogenics, can transform animal nutrition to improve livestock gut health, enhance product quality, and ultimately benefit consumer health. Moving beyond conventional feeding practices, this book integrates cutting-edge science on oxidative stress, inflammation, bioactive phytochemicals, and gut microbiota modulation. It covers a broad range of interdisciplinary topics from animal welfare to consumer science, and offers a unique “farm-to-fork” perspective that connects animal feed science with public health and sustainability. Organized into thirteen insightful chapters, Plant-derived Feed Additives and Animal-based Foods addresses key themes such as functional phyto-feed mechanisms, product quality, ethical and environmental considerations, regulatory frameworks, and future trends at the feed-food-health nexus. Designed for animal agriculturalists, veterinarians, and food scientists, this book provides both foundational knowledge and practical guidance for implementing ethical, sustainable, and economically viable feed interventions.

  • Non-chicken Poultry Production

    • 1st Edition
    • Caven Mguvane Mnisi + 2 more
    • English
    Non-chicken Poultry Production focuses on the modern production of non-chicken poultry birds as alternatives to diversify animal protein options and complement conventional chicken production. The book offers a general review of the sustainable production of non-chicken birds followed by nutritional considerations for each bird of interest. Various strategies to improve the nutrition, welfare, and health of the birds are covered, with an emphasis on long-term economic viability and sustainability. It ultimately examines the future outlook for establishing long-term, sustainable production systems, helping aid academic and industry researchers meet the demand of growing populations and contributing to global food security.Demand for chicken and eggs has surged with population growth, rising income levels, and urbanization. Meeting the demand has proved a challenge for farmers and other stakeholders.

  • Meat Preservation and Packaging Techniques

    • 1st Edition
    • Lin Lin
    • English
    Meat Preservation and Packaging Techniques covers a range of conventional and state-of-the-art techniques for preservation of meat and meat products to reduce spoilage and waste. Packaging, which plays a key role in preservation, is covered in-depth, including novel intelligent meat packaging materials, such as biopolymer-based edible coating and films. This interdisciplinary work will cover food quality assurance, safety, shelf-life extension, nanotechnologies, nano and biomaterials, and more. Written and edited by experts at the forefront of this field and its technology, this book is a key resource for researchers in both industry and academic settings.

  • Encyclopedia of Meat Sciences

    • 3rd Edition
    • M. Dikeman
    • English
    Encyclopedia of Meat Sciences, Third Edition, Three Volume Set is the most up-to-date reference work on topics central to agricultural and food science researchers at all levels. With over 250 outstanding articles written by world leading experts, the book offers unparalleled coverage of the science and technology of producing and harvesting animals for meat, along with tactics for preservation and processing. Clearly divided into 12 distinct sections, topics covered include all aspects of the production of animals, poultry, fish and other species commonly ‘farmed’ and/or ‘harvested’, as well as the science of meat preservation and processing and consumer issues. New to this third edition are chapters covering the core scientific advancements of recent years, including gene editing of animals, sustainability and zoonotic diseases. In addition, the book introduces a templatized chapter approach, thus providing consistency to the entire work and maximizing the clarity and accessibility of its content for the reader. Chapters, once again, include a variety of images, charts, graphs, and/or diagrams to enhance the text.

  • Lawrie's Meat Science

    • 9th Edition
    • Fidel Toldra
    • English
    Lawries’ Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal’s growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered.

  • New Aspects of Meat Quality

    From Genes to Ethics
    • 2nd Edition
    • Peter P. Purslow
    • English
    New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality. In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption.

  • Managing Healthy Livestock Production and Consumption

    • 1st Edition
    • Nadia El-Hage Scialabba
    • English
    Managing Healthy Livestock Production and Consumption is a highly interdisciplinary resource based on scientific and empirical evidence. It is illustrated with best practices of low-input livestock systems from different continents and offers predictive modelling alternatives for a more resilient future. By addressing gaps of knowledge and presenting scientific perspective studies of livestock’s impact on the environment and the global food supply up to 2050, this book is useful for those advocating for sustainable food systems. Existing evidence of the effects of livestock production on food quality and nutrition is reviewed. Livestock production and consumption is a highly diverse topic where current publications only include/focus a single aspect of the issues, for example, greenhouse gas emissions or health impacts, leading to unilateral decisions such as refraining from meat consumption. However, animals are necessary to soil fertility and ecosystems balance and a more realistic resource is necessary for researchers, scientists, and policy makers. This book clarifies perceptions by presenting sound scientific evidence across livestock landscapes for the scientific community to better appreciate the ecological web of life and the social web of community related to livestock production. An edited work written by globally diverse scientists and practitioners, including field workers, technicians, and policy makers, this is a valuable resource for researchers, teachers, and development agents working in the area of sustainable livestock production and consumption of animal source foods. National, international organizations, policy makers, and donors interested in sustainable development of the livestock sector will also find the information here practical and applicable.

  • Reproductive Technologies in Animals

    • 1st Edition
    • Giorgio Presicce
    • English
    Reproductive Technologies in Animals provides the most updated and comprehensive knowledge on the various aspects and applications of reproductive technologies in production animals as well as companion, wild, exotic, and laboratory animals and birds. The text synthesizes historical information and recent discoveries, while dealing with economical and geographical issues related to the implementation of the same technologies. It also presents the effects of reproductive technology implementation on animal welfare and the possible threat of pathogen transmission.Reprodu... Technologies in Animals is an important resource for academics, researchers, professionals in public and private animal business, and students at the undergraduate and graduate levels, as it gives a full and detailed first-hand analysis of all species subjected to the use of reproductive technologies.

  • Animal Agriculture

    Sustainability, Challenges and Innovations
    • 1st Edition
    • Fuller W. Bazer + 2 more
    • English
    Animal Agriculture: Sustainability, Challenges and Innovations discusses the land-based production of high-quality protein by livestock and poultry and how it plays an important role in improving human nutrition, growth and health. With exponential growth of the global population and marked rises in meat consumption per capita, demands for animal-source protein are expected to increase 72% between 2013 and 2050. This raises concerns about the sustainability and environmental impacts of animal agriculture. An attractive solution to meeting increasing needs for animal products and mitigating undesirable effects of agricultural practices is to enhance the efficiency of animal growth, reproduction, and lactation. Currently, there is no resource that offers specific knowledge of both animal science and technology, including biotechnology for the sustainability of animal agriculture for the expanding global demand of food in the face of diminishing resources. This book fills that gap, giving readers all the necessary information on important issues facing modern animal agriculture, namely its sustainability, challenges and innovative solutions.

  • Meat Quality Analysis

    Advanced Evaluation Methods, Techniques, and Technologies
    • 1st Edition
    • Ashim Kumar Biswas + 1 more
    • English
    Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety.