Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials

Provides integrated and up-to-date coverage of this important food group

Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over

The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal a