lawrie’s meat science
-RA Lawrie 1st edition

Unlock the molecular secrets of muscle and meat. Lawrie’s Meat Science is the gold standard international reference for the study of meat. It provides an exhaustive, science-led exploration of the factors that influence the quality of meat from the cellular level to the consumer's plate. It is the definitive text for anyone pursuing a Master’s or PhD in Livestock Products Technology (LPT) or Food Science.
Core Features
Molecular Muscle Biology: An unparalleled look at the chemical and physical characteristics of muscle tissue and how they vary between species and breeds.
Biochemical Post-Mortem Changes: The most detailed explanation available of the conversion of muscle to meat, including the complex biochemistry of glycolysis, pH decline, and proteolysis.
Structural Meat Quality: Deep analysis of the factors affecting the "Big Three" of meat quality: Tenderness, Color, and Water-Holding Capacity (WHC).
Global Food Safety & Spoilage: Covers the microbiology of meat spoilage and the technological innovations used to extend shelf life while maintaining nutritional value.
Modern Processing Tech: Insights into the latest industrial methods, including high-pressure processing, pulsed electric fields, and smart packaging.