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Title: Laboratory Manual for Meat Science by Jeffrey W. Savell, Gary C. Smith ISBN: 0-89641-347-0 Publisher: Amer Pr Pub. Date: 15 January, 2000 Format: Spiral-bound List Price(USD): $38.95

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Average Customer Rating: 5 (1 review)

Rating: 5
Summary: The BEST basic Meat Science teaching manual available today!
Comment: 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!