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.