Lawrie's Meat Science

By R. Lawrie, D. Ledward. 2006

901 citations recorded by the source corpus.

This highly regarded book remains a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Meat Science provides a clear guide, which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. This new edition incorporates significant advances in meat science during the past ten years.

Subfields: Animal Science and Zoology

View Paper: https://www.semanticscholar.org/paper/d8ca5b813de96e1f2de7ecf2c102bad130beb96f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. N. Cihangir
2. D. Hopkins
3. X. Xu
4. Guanghong Zhou
5. Yuan Liu
6. Ö. Kebabcı
7. D. Dave
8. A. Ghaly

Citations in the corpus

• Full Length Research Paper Isolation of protease producing novel Bacillus cereus and detection of optimal conditions (2011, background): “Severity welfare procedures, such as during ritual slaughter in the Zulu culture, may influence the ability of meat biochemical components to fall below or above the appropriate threshold levels, thereby compromising the beef quality traits of economic importance, such as colour, juiciness, tenderne”
• Preservation technologies for fresh meat - a review. (2010, methodology): “The advantages of temperatures below the freezing point were in prolonging the useful storage life of meat and in discouraging microbial and chemical changes (Lawrie & Ledward, 2006).”
• Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins (2012, background): “The main components of meat, myofibrils, consist mainly of actin, myosin and various accessory proteins, and connective tissue, which consists of various collagen sub-types and elastin (Bailey & Light, 1989; Lawrie, 1998).”