This up-to-the-minute reference compiles the most recent science, technology, and applications of meat products, by-products, and meat processing-detailing worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling from an international view.

Covers the meat industry from beginning production methods to final product!

Essential concepts are illustrated with practical examples and helpful diagrams!

Bridging the gap between meat science, modern technology, and industrial experience, Meat Science and Applications explores

• meat composition, color, and flavor
• meat safety
• current meat curing, smoking, and canning technologies
• modern computing methods for statistical approaches to meat quality control
• and more!

With over 1600 helpful references and more than 200 detailed tables, illustrations, and figures, Meat Science and Applications is an authoritative and illuminating resource for food scientists, technologists, microbiologists, toxicologists, and processors; public health and regulatory personnel; veterinarians; and upper-level undergraduate and graduate students in these disciplines.