Poultry meat science

This work is the result of the 25th Poultry Science Symposium held at the University of Bristol in September 1997.

Each symposium in this series is devoted to a specific topic within the field of poultry science.

Meat science has not been dealt with in great detail since Symposium 15, Meat Quality in Poultry and Game Birds.

The book reviews its subject in a style which should be comprehensible to the non-specialist.

Contributions are all invited and are written by leading authorities in their fields, from Europe and North America.

Specific topics in avian meat science are treated in turn.

Basic knowledge is restated and details of the latest research in those areas is then provided.

This contribution aims to make the book suitable for both advanced students and lecturers in meat science and others such as graduate students of avian and comparative physiology.

It should also be of interest to technical managers in the poultry industry.