Meat & Poultry Books

New and Published Books

1. Controlling Salmonella in Poultry Production and Processing

   By Scott M. Russell, Ph.D.

   Salmonella is a major pathogen that can result in deadly foodborne illness. The Centers for Disease Control and Prevention (CDC) estimates that there are 1.4 million cases of Salmonella poisoning each year in the United States from a variety of causes, with undercooked poultry and eggs being the...

   Published February 15th 2012 by CRC Press
2. Handbook of Meat and Meat Processing, Second Edition

   Edited by Y. H. Hui

   Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat...

   Published January 10th 2012 by CRC Press
3. Animal Welfare in Animal Agriculture

   Husbandry, Stewardship, and Sustainability in Animal Production

   Edited by Wilson G. Pond, Fuller W. Bazer, Bernard E. Rollin

   What constitutes animal welfare? With animals being used for companionship, service, research, food, fiber, and by-products, animal welfare is a topic of great interest and importance to society. As the world’s population continues to increase, a major challenge for society is the maintenance of a...

   Published November 22nd 2011 by CRC Press
4. Handbook of Analysis of Edible Animal By-Products

   Edited by Leo M.L. Nollet, Fidel Toldra

   Considered high-priced delicacies or waste material to be tossed away, the use and value of offal—edible and inedible animal by-products—depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and entrails of...

   Published March 31st 2011 by CRC Press
5. Probiotic Foods in Health and Disease

   Edited by G. B. Nair, Yoshifumi Takeda

   A blend of fundamental and applied research related to their use, this volume looks at how probiotics can enhance human health. The book covers all aspects of intestinal microflora and offers a comprehensive review of the broad array of effects that can be attributed...

   Published February 13th 2011 by Science Publishers
6. Encyclopedia of Animal Science, Second Edition

   Edited by Duane E. Ullrey, Charlotte Kirk Baer, Wilson G. Pond

   Written and edited by a distinguished team of experts, Encyclopedia of Animal Science, Second Edition contains more than 300 entries that explore the broad field of Animal Science. Organized with reader-friendly descriptions, the second edition discusses topics ranging from...

   Published January 31st 2011 by CRC Press
7. Poultry Meat Processing, Second Edition

   Edited by Alan R. Sams

   When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the...

   Published February 8th 2010 by CRC Press
8. Applied Muscle Biology and Meat Science

   Edited by Min Du, Richard J. McCormick

   Many of the difficulties that meat and animal scientists face when attempting to address specific problems—such as stress susceptibility and poor meat quality in swine—stem from a lack of understanding of the underlying biological mechanisms that drive muscle growth, metabolism, and its conversion...

   Published May 25th 2009 by CRC Press
9. Meals in Science and Practice

   Interdisciplinary Research and Business Applications

   Edited by H. L. Meiselman

   Series: Woodhead Press

   Research on meals is carried out in a wide range of fields and these different disciplines do not always benefit from each others’ expertise. With contributions from a wide array of disciplines, this book brings together many perspectives and methods. The editors and contributors examine how meals...

   Published April 28th 2009 by CRC Press
10. Improving the Sensory and Nutritional Quality of Fresh Meat

    New Technologies

    Edited by Joseph Kerry, D.A. Ledward

    Series: Woodhead Press

    A collection in-depth reviews, this book covers the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyzes the scientific basis of meat quality attributes, such as texture, color, and flavor. The following part...

    Published February 2nd 2009 by CRC Press