The Meat Science Handbook

The Meat Science Handbook is a comprehensive guide that explains how meat is produced, processed, and analyzed. It covers topics like animal biology, muscle development, meat quality, safety, and nutrition. The book helps professionals understand the factors that influence tenderness, flavor, and shelf life, and provides methods for ensuring meat is safe and high-quality for consumers. It’s a valuable resource for those in the food industry, science, and agriculture, offering insights into the scientific processes behind meat production and how to improve its quality and safety.