This text investigates the comprehensive scientific principles and industrial methodologies governing the global meat production and processing sector. The authors, Robert P. Rogers, Wai-Kit Nip, and Y. H. Hui, synthesize technical data regarding animal handling, slaughtering protocols, and carcass evaluation to provide a standardized framework for industry professionals. By integrating safety regulations with processing technology, the book establishes a rigorous baseline for modern meat science applications.

Experts frequently cite this volume as a foundational reference for students and professionals in food science and agricultural engineering. Readers often note the technical density of the prose, which serves as a reliable guide for navigating complex industry safety and processing standards.