Encyclopedia of Meat Sciences

The Encyclopedia of Meat Sciences, Third Edition, Three Volume Set is the most comprehensive reference work on topics central to agricultural and food science researchers, covering all aspects of animal production, preservation, and processing. It includes chapters on recent scientific advancements and a templatized chapter approach to enhance clarity and accessibility.

Format: Mixed media product
Length: 2344 pages
Publication date: 01 November 2023
Publisher: Elsevier Science & Technology

The Encyclopedia of Meat Sciences, Third Edition, Three Volume Set stands as the most comprehensive and authoritative reference work in the field of agricultural and food science research. Comprising over 250 exceptional articles authored by esteemed experts from around the globe, this remarkable publication offers unparalleled coverage of the science and technology involved in the production and harvesting of animals for meat, as well as strategies for preservation and processing. The content is meticulously organized into 12 distinct sections, encompassing a wide range of topics related to the cultivation of animals, poultry, fish, and other species commonly referred to as 'farmed and/or 'harvested. Additionally, the book delves into the realm of meat preservation and processing, addressing consumer concerns and emerging scientific advancements. Notably, this third edition introduces dedicated chapters that highlight the fundamental scientific breakthroughs of recent years, such as gene editing in animals, sustainability, and zoonotic diseases. Furthermore, the book adopts a templatized chapter approach, ensuring consistency throughout the entire work and enhancing the clarity and accessibility of its content for readers. Each chapter is accompanied by a diverse array of images, charts, graphs, and diagrams, further enriching the textual content and facilitating a deeper understanding of the subject matter.

Dimension: 276 x 215 (mm)
ISBN-13: 9780323851251
Edition number: 3 ed