(Ebook) Lawrie's Meat Science by Fidel Toldra ISBN 9780323854085, 0323854087

(Ebook) Lawrie's Meat Science by Fidel Toldra ISBN 9780323854085, 0323854087

Lawrie’s Meat Science constitutes a classical reference as a textbook in the meatworld because it has been used by numerous generations of meat professionalssince its first edition in 1966. The former eighth edition dates back to 2017 andthe contents were spread throughout 22 chapters. The knowledge on meat sciencehas progressed rapidly in the recent years; therefore, an updated compilationof the recent developments was needed by meat scientists. This new ninthedition of the book is arranged as an edited book as was the previous eighthedition and also keeping the textbook format, with a compilation of 23 chapterswith new approaches, combining updated revised chapters with new ones dealingwith the sustainability of animal production and meat processing, and thefuture meat market, especially regarding the trends in consumption of processedmeats partly replaced by plant- or insect-based proteins, cultured meat, organicmeat, and pandemic planning for the meat industry.The main goal of this book is to provide the reader with a comprehensiveresource, covering the wide field of meat science and including leading-edgetechnologies (i.e., nanotechnology and novel preservation technologies) andtechniques (i.e., proteomics, genomics, and metabolomics). The book brings togetherall the advances in the production of animals, the structure and compositionof the muscle, its conversion into meat, the different technologies adoptedfor preservation and storage, the eating and nutritional quality, meat safety, traceabilityand authenticity, sustainability, and future trends through the productionsystems, processing industry, and distribution until reaching the consumer.