Encyclopedia of Meat Sciences

M. Dikeman (Professor, Kansas State University, KS, USA)

$4060.95

Hardback

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English

Academic Press Inc
23 October 2023

Reference works; Food & beverage technology; Animal husbandry

Encyclopedia of Meat Sciences, Third Edition, Three Volume Set is the most up-to-date reference work on topics central to agricultural and food science researchers at all levels. With over 250 outstanding articles written by world leading experts, the book offers unparalleled coverage of the science and technology of producing and harvesting animals for meat, along with tactics for preservation and processing. Clearly divided into 12 distinct sections, topics covered include all aspects of the production of animals, poultry, fish and other species commonly ‘farmed’ and/or ‘harvested’, as well as the science of meat preservation and processing and consumer issues.

New to this third edition are chapters covering the core scientific advancements of recent years, including gene editing of animals, sustainability and zoonotic diseases. In addition, the book introduces a templatized chapter approach, thus providing consistency to the entire work and maximizing the clarity and accessibility of its content for the reader. Chapters, once again, include a variety of images, charts, graphs, and/or diagrams to enhance the text.

Edited by: M. Dikeman (Professor Kansas State University KS USA)
Imprint: Academic Press Inc
Country of Publication: United Kingdom
Edition: 3rd edition
Dimensions: Height: 276mm, Width: 215mm,
ISBN: 9780323851251
ISBN 10: 0323851258
Pages: 2100
Publication Date: 23 October 2023
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

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.