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Animal Welfare in Animal Agriculture: Husbandry, Stewardship, and Sustainability in Animal Production

Published:

November 23, 2011

Editor(s):

Wilson G. Pond; Fuller W. Bazer; Bernard E. Rollin

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What constitutes animal welfare? With animals being used for companionship, service, research, food, fiber, and by-products, animal welfare is a topic of great interest and importance to society. As the world’s population continues to increase, a major challenge for society is the maintenance of a …

Hardback

$89.95

Poultry Meat Processing, Second Edition

Published:

February 09, 2010

Editor(s):

Casey M. Owens; Christine Alvarado; Alan R. Sams

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When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the …

Hardback

$109.95

Applied Muscle Biology and Meat Science

Published:

May 26, 2009

Editor(s):

Min Du; Richard J. McCormick

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Many of the difficulties that meat and animal scientists face when attempting to address specific problems—such as stress susceptibility and poor meat quality in swine—stem from a lack of understanding of the underlying biological mechanisms that drive muscle growth, metabolism, and its conversion …

Hardback

$119.95

Handbook of Beef Safety and Quality

Published:

February 20, 2007

Editor(s):

Deborah VanOverbeke

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Make sure your beef harvest, production, and processing methods meet the highest standards Handbook of Beef Safety and Quality is a comprehensive guide to the impact and importance of pre-harvest/production, harvest, and further processing controls, methods and practices on safety and quality— …

Hardback

$85.95

Poultry Products Technology: Third Edition

Published:

November 03, 1995

Author(s):

Vivian E Mountney; Carmen Parkhurst

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Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed. With special attention to recent changes in the industry, …

Hardback

$72.95

Marketing Beef in Japan

Published:

July 21, 1994

Author(s):

William A Kerr; Kurt K Klein; Andrew D O'Rourke; Jill E. Hobbs

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The authors investigate the market for beef in Japan. Using simply explained economic concepts, they analyze each of the main determinants of the demand for beef in Japan to provide the reader with an in-depth understanding of this enigmatic market. Each chapter analyzes a specific aspect of the …

Hardback

$43.95

Marketing Livestock and Meat

Published:

April 27, 1993

Author(s):

William H Lesser

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This groundbreaking volume presents a comprehensive view of the many concerns of those involved with livestock and meat marketing. During the 1980s, livestock production faced some critical changes. Product and feed prices became less stable, cycles lost their century-old patterns, both competition …

Hardback

$167.95

Chef Ferran Adrià

Time Magazine called him the world's greatest chef. In fact, anyone who knows anything about cooking knows all about the master chef whose magic is responsible for Modern Gastronomy: A to Z. In less than a year, this CRC Press lexicon of culinary chemistry has already become a bestselling classic.

On sabbatical from his Catalan restaurant, Adrià is currently teaching the science of cooking at Harvard University.

Read more about the fascinating Ferran Adrià.

Or visit Ferran Adrià's YouTube Channel.

Congratulations to CRC Press author Fidel Toldrá, named 2010 American Meat Science Association Distinguished Research Award recipient.

Partnering with Leo Nollet, in 2010, Dr. Toldra published:
Sensory Analysis of Foods of Animal Origin
Safety Analysis of Foods of Animal Origin

They are currently working on these titles for 2011:
Handbook of Analysis of Edible Animal By-Products
Food Analysis by HPLC, Third Edition

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Critical Reviews in Food Science and Nutrition
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