Animal Welfare and Meat Science

by Neville G. Gregory, Temple Grandin

New animal production techniques are applying research on animal health to deliver high quality meat while simultaneously promoting animal welfare. This book provides a general review of current findings on the welfare of farmed animals and fish, and it emphasizes issues related to meat quality. Ideal for graduate level courses in animal welfare or meat science, the book is also a valuable resource for a wide range of readers in animal, veterinary and food sciences, and in applied ethology.

304 pages, Hardcover

First published February 18, 1999