Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating

The fully revised and updated second edition of Improving the Sensory and Nutritional Quality of Fresh Meat reviews the essential knowledge of the mechanisms un

Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped paper

Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributo

One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher y