Description
Lawrie’s Meat Science stands as the definitive reference text for students, researchers, and professionals in food technology, meat science, and veterinary science. This thoroughly updated 9th edition brings together contributions from leading international experts, covering everything from muscle biology and meat chemistry to processing technologies, preservation methods, and quality assessment. Whether you’re pursuing a degree in food technology, working in the meat processing industry, or conducting research in animal sciences, this comprehensive 865-page volume provides the scientific foundation you need. The book bridges fundamental biochemistry with practical applications, making complex concepts accessible without sacrificing academic rigor. Published by Woodhead Publishing, it’s widely adopted in Indian universities offering programs in food science, dairy technology, and veterinary sciences. This edition includes updated coverage of meat safety, sustainability concerns, and modern analytical techniques—essential knowledge for today’s food scientists navigating both traditional practices and emerging innovations in the meat industry.
- ISBN-10: 0323854087
- ISBN-13: 978-0323854085
- Edition: 9th
- Publisher: Woodhead Pub Ltd
- Publication date: 25 August 2022
- Language: English
- Dimensions: 16.51 x 4.45 x 24.13 cm
- Print length: 865 pages
Frequently Asked Questions
Is Lawrie’s Meat Science 9th Edition suitable for food technology students in India?
Yes, this is one of the most recommended textbooks for food technology, dairy technology, and veterinary science programs across Indian universities. It covers meat chemistry, processing, and quality control in comprehensive detail, making it ideal for both undergraduate and postgraduate students specializing in meat science or food processing.
What topics are covered in Lawrie’s Meat Science 9th Edition?
The book covers muscle structure and biochemistry, meat composition and chemistry, conversion of muscle to meat, meat quality assessment, preservation methods, processing technologies, microbiology, and meat safety. This 9th edition also includes updated chapters on sustainability, analytical techniques, and modern processing innovations.
Who is the editor of Lawrie’s Meat Science 9th Edition?
The 9th edition is edited by Dr. Fidel Toldrá, a renowned expert in meat science and food chemistry. The book features contributions from leading international researchers, making it a collaborative effort representing decades of expertise in the field.
How many pages does Lawrie’s Meat Science 9th Edition have?
The 9th edition contains 865 pages of comprehensive content, making it one of the most thorough references available on meat science. It includes detailed chapters, diagrams, tables, and references for in-depth study.
Where can I buy Lawrie’s Meat Science 9th Edition in India at the best price?
You can buy Lawrie’s Meat Science 9th Edition from The Bookish Owl at ₹16,020 with reliable delivery across India. We offer genuine textbooks with proper invoicing, making it convenient for students and professionals to purchase this essential reference work.
