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Meat science, ISSN 0309-1740, 1977
Journal
2010, Studies for the Society for the Social History of Medicine, ISBN 1848931042, Volume 1, xiii, 257
This collection of essays explores some of the complex relations between meat and health in the twentieth century. It highlights a complicated array of... 
Meat industry and trade | Occupational Health | Nutritive Value | History, 20th Century | Meat-Packing Industry | history | Health aspects | Meat | History | 20th century | Europe
Book
2017, Human-animal studies, ISBN 9789004325869, Volume 17., xii, 295 pages
The analysis of meat and its place in Western culture has been central to Human-Animal Studies as a field. It is even more urgent now as global meat and dairy... 
Moral and ethical aspects | Meat industry and trade | Social aspects | Meat
Book
2018, ISBN 1609385551, xi, 252 pages
From large-scale cattle farming to water pollution, meat-- more than any other food--has had an enormous impact on our environment. Historically, Americans... 
Psychological aspects | Meat
Book
2015, Routledge studies in political ecology., ISBN 9780415736954, xxi, 368 pages
Book
2016, Future perfect : images of the time to come in philosophy, politics, and cultural studies, ISBN 1783489057, xxii, 343 pages
Book
2017, Food controversies, ISBN 178023760X, 200 pages
Book
1991, ISBN 0415048370, x, 261
This book is a broad-ranging and provocative study of the human passion for meat. It will intrigue anyone who has ever wondered why meat is important to us;... 
Carnivora | Meat industry and trade | Symbolic aspects | Food habits | Food preferences | Meat | Food | Anthropology - Soc Sci | Social Theory | Sociology & Social Policy
Book
2016, ISBN 0199353905, ix, 217
Is it morally wrong to eat meat? If so, what follows from this? This volume brings together twelve chapters, each confronting one question or the other. The... 
Moral and ethical aspects | Meat industry and trade | Meat | Moral Philosophy | Philosophy | Meat industry and trade - Moral and ethical aspects
Book
2016, ISBN 046509872X, vii, 263
Explores the world's meat cultures and traditions to share insights into why a craving for animal protein evolved in humans and why vegetarian lifestyles are... 
Psychological aspects | Food preferences | Meat animals | Meat industry and trade | Diet | Meat
Book
2011, Yale agrarian studies series, ISBN 9780300152678, cm.
This is an account of industrialized killing from a participant's point of view. The author, political scientist Timothy Pachirat, was employed undercover for... 
Meat industry and trade | Pachirat, Timothy, 1976 | United States | Sociology | Technology | Animal welfare | Slaughtering and slaughter-houses | Social aspects | History | 1976 | Pachirat, Timothy
Book
2016, Critical perspectives on animals : theory, culture, science, and law, ISBN 0231172966, xxii, 134
If we want to improve the treatment of animals, Dominique Lestel argues, we must acknowledge our evolutionary impulse to eat them and we must expand our... 
Animal welfare | Moral and ethical aspects | Human-animal relationships | Vegetarianism | Meat | Philosophy, Nature, Animal Rights | Sociology | Philosophy | Meat - Moral and ethical aspects
Book
2018, First Gallery Books hardcover edition., ISBN 1501189085, xii, 241 pages
The next great scientific revolution is underway - Discovering new ways to create enough food for the world's ever-growing hungry population. Paul Shapiro... 
Animal culture | Meat substitutes | Animal welfare | Moral and ethical aspects | Meat industry and trade | Technological innovations
Book
2005, Woodhead Publishing in food science and technology, ISBN 1855739550, xxvii, 780
The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards... 
Industrie | Mesures | Microbiologie | Viande | Sécurité | Meat -- Microbiology | Meat -- Contamination | Contamination | Meat industry and trade -- Safety measures | Meat inspection | Meat industry and trade | Safety measures | Meat
Book
2016, Chemical and functional properties of food components series., ISBN 9781482220315, xv, 472
One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher... 
Quality | Meat industry and trade | Meat | Food Chemistry | Meat & Poultry | Processing
Book
2012, Perspectives in economic and social history, ISBN 184893291X, Volume no. 18, xi, 248
This study examines the struggle between Smithfield market's supporters and detractors and argues that this demonstrates a major shift in the way the urban... 
Urban beautification | Smithfield Market History | Meat industry and trade | History | Marketplaces | Economic History | Dissertations, Academic | Academic writing | Scholarly publishing
Book
Trends in food science & technology, ISSN 0924-2244, 08/2018, Volume 78, pp. 155 - 166
Cultured meat forms part of the emerging field of cellular agriculture. Still an early stage field it seeks to deliver products traditionally made through... 
In vitro meat | Regulation | Society | Cellular agriculture | Clean meat | Cultured meat | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Agriculture | Livestock | Meat industry | Fermentation | Tissue engineering | Cell culture | Bioprocessing | Albumen | Leather | Myogenesis | Meat | Mimicry | Cellular biology | Culture media | Meat processing industry | Politics
Journal Article