This authoritative volume reviews the subject in a style which is comprehensible to the non-specialist. Contributions by leading authorities review avian meat science from basic meat structure and function, colour, texture and flavour, through to practical aspects of production, harvesting and slaughter factors affecting meat quality. The book is the result of the 25th Poultry Science Symposium held at the University of Bristol in September 1997.

About the Author

R. I. Richardson, Division of Food Animal Science, University of Bristol. G. C. Mead, Department of Farm Animal and Equine Medicine and Surgery, The Royal Veterinary College.

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