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Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions provides an interdisciplinary view on the production and consumption of food, challenges to the traditional meat industry, and potential meat replacements. This reference includes chapters on basic food science and technology of meat products and meat replacements as well as coverage of their nutritional value. Sensory and consumer research is addressed, as are the economics of these products, the environmental consequences, and ethical considerations related to the environment and to the products themselves. Meat and Meat Replacements is a helpful resource for food scientists, food and nutrition researchers, food engineers, product development scientists and managers, economists, and students studying meats and meat replacements.

Meat. --- Meat --- Analysis. --- Meats --- Food of animal origin --- Technological innovations.

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Food --- Food of animal origin --- Microbiology. --- Safety measures.

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Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal's growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered.

Meat. --- Meats --- Food of animal origin --- Meat --- Meat-Packing Industry --- Packing. --- analysis --- Meat-Packing Industry. --- analysis.

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Live, Die, Buy, Eat. These words represent a chain of events which today is disconnected. In the past few years, controversies around meat have arisen around industrialization and globalization of meat production, often pivoting around health, environmental issues, and animal welfare. Although meat increasingly figures as a problem, most consumers' knowledge of animal husbandry and meat production is more absent than ever. Tracing a historical process of alienation along three distinct axes, the authors show how the animal origin of meat is covered up, rationalized, forgotten, excused, neglected, and denied. How is meat produced today, and where? How do we consume meat, and how have our consumption habits changed? Why have these changes occurred, and what are the social and cultural consequences of these changes? Using Norway as a case study, this book examines the dramatic changes in meat production and consumption over the last 150 years. With a wide range of historical sources, together with interviews and observation at farms, slaughterhouses, and production units, as well as analyses of contemporary texts and digital sources, Live, Die, Buy, Eat explores the transformation of animal husbandry, meat production and consumption, together with its cultural consequences. It will appeal to scholars of anthropology, sociology, cultural studies, geography, and history with an interest in food, agriculture, environment, and culture.

General ethics --- History of civilization --- Meat. --- Food of animal origin. --- Meat industry and trade.

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Live, Die, Buy, Eat. These words represent a chain of events which today is disconnected. In the past few years, controversies around meat have arisen around industrialization and globalization of meat production, often pivoting around health, environmental issues, and animal welfare. Although meat increasingly figures as a problem, most consumers' knowledge of animal husbandry and meat production is more absent than ever. Tracing a historical process of alienation along three distinct axes, the authors show how the animal origin of meat is covered up, rationalized, forgotten, excused, neglected, and denied. How is meat produced today, and where? How do we consume meat, and how have our consumption habits changed? Why have these changes occurred, and what are the social and cultural consequences of these changes? Using Norway as a case study, this book examines the dramatic changes in meat production and consumption over the last 150 years. With a wide range of historical sources, together with interviews and observation at farms, slaughterhouses, and production units, as well as analyses of contemporary texts and digital sources, Live, Die, Buy, Eat explores the transformation of animal husbandry, meat production and consumption, together with its cultural consequences. It will appeal to scholars of anthropology, sociology, cultural studies, geography, and history with an interest in food, agriculture, environment, and culture.

Meat. --- Food of animal origin. --- Meat industry and trade. --- Meat consumption --- Packing industry --- Food industry and trade --- Animal food --- Animal-origin food --- Animals as food --- Flesh foods --- Animal products --- Food --- Meats --- Food of animal origin