This edition of the Laboratory Manual for Meat Science reflects the changes in science, technology, and regulations that have taken place in the past several years that influence teaching meat science. The lab manual provides many examples and step-wise procedures to follow in slaughter, fabrication, evaluation, processing, manufacturing, and packaging along with foundations in meat inspection, anatomy, and quality control.
FREE Two-Day Shipping for students on millions of items. Learn more |
| ||||||||||||||||||||||||
Book Description
Editorial Reviews
About the Author
Jeffrey W. Savell is Professor and Holder of the E.M. "Manny" Rosenthal Chair in Animal Science in the Department of Animal Science at Texas A&M University. He received his M.S. and Ph.D. degrees from Texas A&M University. He has been recognized for his teaching by the American Meat Science Association, the Collegiate FFA Chapter of Texas A&M, the Association of Former Students of Texas A&M, and by receiving the Deputy Chancellor's Distinguished Achievement Award in Undergraduate Teaching. He has received numerous individual and team awards for his research and extension education activities.
Gary C. Smith is University Distinguished Professor and Holder of the Monfort Chair in Meat Science in the Department of Animal Sciences at Colorado State University. He received his M.S. degree from Washington State University and his Ph.D. degree from Texas A&M University. He has received numerous teaching awards including those from the American Society of Animal Science, the American Meat Science Association, the Association of Former Students at Texas A&M, and the North American Meat Processors Association. He has been recognized for his research by the American Society of Animal Science, the American Meat Science Association, and by receiving the Deputy Chancellor's Distinguished Achievement Award in Team Research in addition to receiving numerous state and national awards for his service to the livestock and meat industry.
Product Details
Would you like to update product info or give feedback on images?
|
Customer Reviews
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
5 of 5 people found the following review helpful:
5.0 out of 5 stars
The BEST basic Meat Science teaching manual available today!,
By "ljwilder" (Meridian, ID United States) - See all my reviews
This review is from: Laboratory Manual for Meat Science (Spiral-bound)
Jeff Savell and Gary Smith have done it again! Together they have published Laboratory Manual for Meat Science, 7th Edition. I believe this book is the most comprehensive manual for teaching introductory meat science courses available today. This 7th edition is a total revision of the book used for over 30 years at Texas A&M University and in many other college and university meat science programs around the United States. The book covers meat inspection, along with pork, lamb and beef anatomy, slaughter, dressing and evaluation. It also reviews meat quality control, packaging procedures and cookery. This latest edition reflects the changes in meat science, technology and regulations which have taken place in recent years. The laboratory exercises are updated to show current meats practices and procedures. This book is an outstanding resource not only for students, but anyone with an interest in learning the basics about meat science. I would highly recommend it!
Share your thoughts with other customers: Create your own review
|
|
What Other Items Do Customers Buy After Viewing This Item?
Suggested Tags from Similar Products(What's this?)Be the first one to add a relevant tag (keyword that's strongly related to this product).
|
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
