Lawrie's Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry,

Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of

Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central im

This book provides new insights into the production of meat, the burden of diseases associated with excessive meat consumption, undernutrition associated with i