Name: Encyclopedia of Meat Sciences
Author: Carrick Devine (Editor), M. Dikeman
ISBN: 9780124649705

Encyclopedia of Meat Sciences book cover

Encyclopedia of Meat Sciences

Author(s): Carrick Devine (Editor), M. Dikeman

Publisher: Academic Press
Publication Date: 23 Aug. 2004
Language: English
Print length: 1500 pages
ISBN-10: 012464970X
ISBN-13: 9780124649705

Book Description

The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike.

Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com.

Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand
Over 200 articles covering all aspects of meat science
Reading lists at the end of each article provide further information into primary literature
Various figures and tables illustrating the text and a color plate section in each volume
Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management
Extensive cross-referencing

Editorial Reviews

Review

“…a very worthwhile addition to any biological sciences library…would not be out of place in the office of the manager and/or technical director of a meat plant. …We strongly recommend it to anyone with more than a passing interest in meat, as a primary source.” –MEAT SCIENCE, August 2005

“…this is the first major reference work on all aspects of meat sciences. The 225 contributors represent a wide range of companies and academic institutions…The articles have excellent tables and illustrations; color plates appear in separate sections in each volume…Recommended. Libraries supporting programs in food science, veterinary science, or agriculture.” –CHOICE, March 2005

“This encyclopedia would be desirable in many collections. Obviously it would be useful as a reference for intuitions that deal with meat science, agriculture, culinary arts, food science or nutrition. However, it might also have a place in more general collections, because much of its content will not overlap any other reference books. The articles are written well enough that they could be used by a college student in any field of study.” –E-STREAMS, March 2005

“…fills the gap between simplistic introductory material and more specialized works. In over 200 articles, mostly of 3000-4000 words each, the reader receives a solid overview of a topic…there are timely and cutting edge topics including carcass traceability, biopreservation, and automation in the meat industry…There are also some very interesting articles on more topics further afield, including meat animals: origin and domestication, religious slaughter, and vegetarianism…This encyclopedia would be desirable in many collections…The articles are written well enough that they could be used by a college student in any field of study.” –E-STREAMS, March 2005

“This encyclopedia, a 3 volume set, covers many topics within the field of meat science. It is intended for use by students, researchers and professionals, working in food science, veterinary science, agriculture engineering and livestock management.” –Food Science and Technology Abstracts, 2004

Review

The Encyclopedia covers the core theories, methods and techniques employed by meat scientists and their related applications currently used in research and industry

About the Author

Carrick Devine, born in Blenheim, New Zealand, studied at Canterbury University in New Zealnd where he obtained an MSc in Marine Biology and then a PhD at the University of Otago Medical School in 1969, studying physiology/pharmacology of smooth muscle and its innervation. Following a post doctoral period at Presbyterian University of Pennsylvania Medical Center working on smooth muscle, he returned to New Zealand and worked with striated muscle – i.e. meat – at the Meat Industry Research Institute of New Zealand, becoming sector leader. He has been involved in the development of electrical stimulation for meat tenderness, quality assurance procedures to ensure that appropriate levels of tenderness are attained, establishing neurological indices of humaneness of slaughter procedures using microdialysis probes, to harmonise western and halal slaughter methods and developing protocols to reduce preslaughter stress of cattle and sheep. He now works on biosensors at the bioengineering sector of Hortresearch and is presently engaged on a collaborative project with the MIRINZ Centre of Agresearch to measure meat tenderness on-line using near infrared spectroscopy. He obtained a DSc in 1991 and is a Fellow of the Royal Society of New Zealand and the New Zealand Institute of Chemistry.

Michael E. Dikeman; Born in the state of Kansas, USA. Received B.S. and Ph.D. degrees from Kansas State University and M.S.degree from Michigan State University. Professor at Kansas State University from 1970 to present. He teaches courses ranging from beginning animal/meat science to graduate level. His research interests include effects of genetics and management systems for livestock production on carcass composition and meat quality. He has particular interests in postmortem technology to enhance meat quality, and in effects of meat cookery on tenderness. He received the Meats Research Award from the American Society of Animal Science. He served as President of the American Meat Science Association, and the Federation of American Societies of Food Animal Sciences.

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Encyclopedia of Meat Sciences

Book Description

Editorial Reviews

Review

Review

About the Author

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