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Elsevier Lawrie's Meat Science - Ninth Edition Textbook

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£93.00 £88.35 £90.21 £92.07 £93.93 £95.79 £97.65 01 August 2026 08 August 2026 15 August 2026 22 August 2026 29 August 2026
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Description

Lawrie's Meat Science, Ninth Edition, remains a foundational reference for professionals across the meat industry. Originally published in 1966, this updated edition from Elsevier's Woodhead Publishing series provides essential knowledge for meat scientists, technicians, and students. This version introduces four new chapters and updated data regarding recent advances in meat animal breeding and modern technologies for meat preservation, processing, and packaging. Beyond basic processing, the text covers modern requirements for nutritional value, quality, and safety. It also addresses contemporary methodologies for ensuring meat authenticity and traceability. Written by a select group of experts, this book serves as a comprehensive guide for anyone working in food science, technology, and nutrition who needs reliable, updated information on meat production and science.

Key Features

This Ninth Edition of Lawrie's Meat Science includes four new chapters covering modern industry advancements.

The text provides updated information on meat animal breeding and latest technologies for meat preservation and packaging.

Readers can find detailed guidance on meat processing and the latest methodologies for ensuring meat authenticity and traceability.

This Elsevier publication covers essential aspects of the nutritional value, quality, and safety of meat products.

The content is part of the Woodhead Publishing Series in Food Science, Technology and Nutrition for academic and professional use.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
29 August 2022
Listed Since
26 January 2022

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