About the Book
About the BookText List Price $38.95x
7th ed., January 2000 paperback text ed., wire coil bound with laminated covers, ISBN 978-0-89641-347-4, trim size 8-1/2 X 11, 226 pp., 30 drawings, 116 photos -- 10 pages are full color, shpwt 24 oz.
This edition of the Laboratory Manual for Meat Science is a total revision of the book used for over three decades in teaching introductory meat science courses. This version reflects the changes in science, technology, and regulations that have taken place in the past several years and that influence teaching meat science. The exercises have been revised to simplify and modernize to reflect current practices and procedures used to help students learn complicated and technical areas with greater ease.
The lab manual provides many examples and step-wise procedures to follow in slaughter, fabrication, evaluation, processing, manufacturing, and packaging. Foundations in meat inspection, anatomy, and quality control help the student better understand these procedures.
To order, contact American Press, 60 State Street #700, Boston, MA 02109, Phone (617) 247-0022 or at http://www.americanpresspublishers.com/Savell.html
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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.
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