The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike.
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Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand
Over 200 articles covering all aspects of meat science
Reading lists at the end of each article provide further information into primary literature
Various figures and tables illustrating the text and a color plate section in each volume
Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management