Lawrie's Meat Science (Woodhead Publishing Series in Food Science and Technology)

Rating:
Summary: One of the Best
Review: This book is a "must have" for any one who is interested in the meat industry. It provides much of the needed scientific background in one concise volume. I definately recommned it as a book to have on your shelf as a reference. I especially appreciate the fact that it covers some of the basic biochemical principles of muscle growth and postmortem muscle biology as well as some more applied food science concepts. For those who are interested in teaching an undergraduate class, it is probably a little too advanced, but is perfect for a graduate class.