This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of

Flavour is an important sensory aspect of the overall acceptability of meat products. Whether we accept or reject a food depends primarily on its flavour. Both

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over