Synopsis
The eighth edition of the Meat Science Laboratory Manual reflects the changes in science, technology and regulations that have taken place in the past several years and that influence teaching meat science. The exercises have been revised to incorporate the most updated practices and procedures. These exercises have been simplified and modernized to help students learn with greater ease the complicated and technical areas in meat processesing.
Use this manual as a workbook that provides many examples and step-wise procedures to follow in slaughter, fabrication, evaluation, processing, manufacturing and packaging. Foundations in meat inspection, anatomy, and quality control help the student better understand these procedures.
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About the Author
Jeff Savell is Professor and holder of the E.M. "Manny" Rosenthal Chair in Animal Science at Texas A&M University, College Station, Texas.
Gary C. Smith is University Distinguish Professor and holder of the Monfort Chair in Meat Science, Center for Red Meat Safety, Department of Animal Sciences at Colorado State University, Fort Collins, Colorado.
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