Lawrie’s Meat Science, 9th Edition

Publication Year: 2023

Author / Editor: Fidel Toldrá (Editor)

Overview: Lawrie’s Meat Science serves as a classical reference and comprehensive resource for meat professionals, integrating updated knowledge with new approaches in meat science and technology. This ninth edition covers the entire spectrum of meat production—from animal science and muscle structure to modern processing, sustainability, emerging alternatives, and future market trends.

Key Topics Covered:

Muscle structure, composition, and its conversion into meat
Leading-edge technologies, novel preservation techniques, and omics approaches (proteomics, genomics, and metabolomics)
Meat safety, quality, traceability, and authenticity
Sustainability in animal production, meat processing, and future market trends including alternative proteins