Meat & Poultry Products

  • The Welfare of Cattle

    1st Edition

    Edited by Terry Engle, Donald J. Klingborg, DVM, Bernard E. Rollin

    Contains a selection of White Papers, commissioned to better inform the exploration of cattle welfare. These are prepared by notable experts in their field, to help provide factual context around selected topics that impact cattle welfare and production systems. Covers all aspects of…

    Paperback – 2019-11-25 
    CRC Press

  • Animal Sourced Foods for Developing Economies

    Preservation, Nutrition, and Safety, 1st Edition

    Edited by Muhammad Issa Khan, Aysha Sameen

    Animal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming systems. Livestock ownership currently supports and sustains the livelihoods of rural poor, who depend…

    Hardback – 2019-01-02
    CRC Press
    World Food Preservation Center Book Series

  • Meat Quality

    Genetic and Environmental Factors, 1st Edition

    Edited by Wieslaw Przybylski, PhD, David Hopkins, PhD

    One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book…

    Paperback – 2018-07-31
    CRC Press
    Chemical & Functional Properties of Food Components

  • Polysaccharides

    Natural Fibers in Food and Nutrition, 1st Edition

    Edited by Noureddine Benkeblia

    This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding. By bringing new information and updating existing scientific data, this book will also be a consistent…

    Paperback – 2017-10-23
    CRC Press

  • Advanced Technologies for Meat Processing

    2nd Edition

    Edited by Fidel Toldrá, Leo M. L. Nollet

    As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and…

    Hardback – 2017-10-05
    CRC Press
    Food Science and Technology

  • Advances in Meat Processing Technology

    1st Edition

    Edited by Alaa El-Din A. Bekhit

    Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high…

    Hardback – 2017-10-03
    CRC Press
    Contemporary Food Engineering

  • Controlling Salmonella in Poultry Production and Processing

    1st Edition

    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…

    Paperback – 2016-10-17
    CRC Press

  • Fermented Meat Products

    Health Aspects, 1st Edition

    Edited by Nevijo Zdolec

    This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad…

    Hardback – 2016-08-02
    CRC Press
    Food Biology Series

  • Methods in Food Analysis

    1st Edition

    Edited by Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira

    This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The…

    Hardback – 2014-06-04
    CRC Press

  • Handbook of Meat and Meat Processing

    2nd 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…

    Hardback – 2012-01-11
    CRC Press

  • Animal Welfare in Animal Agriculture

    Husbandry, Stewardship, and Sustainability in Animal Production, 1st Edition

    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…

    Hardback – 2011-11-23
    CRC Press

  • Handbook of Analysis of Edible Animal By-Products

    1st Edition

    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…

    Hardback – 2011-04-01
    CRC Press

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