Encyclopedia of Meat Sciences

Encyclopedia of Meat Sciences, Third Edition, Three Volume Set is the most up-to-date and comprehensive reference work covering this key area of agricultural science and an essential tool for agricultural and food science researchers of all levels. With over 250 outstanding articles written by world leading experts, it offers unparalleled coverage of the science and technology of producing and harvesting animals for meat, and the preservation and processing of meat. 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, as well as consumer issues. New to the third edition are brand new chapters covering the core scientific advancements of recent years including: gene editing of animals, sustainability, and zoonotic diseases. In addition, it 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 in order to enhance the text. An up to date ‘one-stop’, resource that will bridge the gap in knowledge since the last edition published and negate the need for individual searches in the primary literature / across various databases The most comprehensive reference book in meat science available Intuitively organised into 12 sections over 3 volumes – provides an excellent overview of the field Contains approximately 250 chapters written by a global team of experts in meat sciences thus maximizing the appeal to a large audience Interdisciplinary coverage will ensure relevance to scientists across a variety of fields such as food science, meat science, agriculture, health, and climate change Templated chapter approach Includes both science-based and cultural and ethnic topics