Eating Meat: Science and Consumption Culture takes a new look at eating meat from the personal viewpoint of a meat aficionado with an international reputation in teaching and research. Topics include the variety of red meat sources from farm and game animals, animal welfare concerns in the conversion of muscle to meat, the linguistic complexity of the naming of meat cuts, and the social importance of eating meat.
Meat colour, tenderness, fatness and cooking are considered from the perspective of the consumer. The book contains technical details of experiments on beef, pork and lamb and gives an overview of the complex historical and social issues involved in eating meat.
Suitable for student and professional meat scientists seeking new research ideas, personnel involved in meat production and marketing, consumers and gourmets, and general readers curious about meat consumption culture.
|Author||Howard J Swatland|
|Dimensions||24 x 16 x 1.4 cm|
Books and small items posted to a UK address are sent by the standard Royal Mail postal service. Books and small items posted to non-UK addresses are generally sent Royal Mail (Printed papers for books).
Delivery is charged according to the weight of your order. Please add items to your cart and enter your Country / Postcode to get a delivery price.
Address: 5m Enterprises Ltd. Benchmark House, 8 Smithy Wood Drive, Sheffield, S35 1QN, England.
Mail to: email@example.com
Phone: +44 (0)114 2464799
Fax: +44 (0)114 303 0085