More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

  • José Manuel Lorenzo
  • Paulo E. S. Munekata
  • Francisco J.  Barba
  • Fidel Toldrá

Table of contents

  1. Front Matter
    Pages i-xiv
  2. Frédéric Leroy, Stefaan De Smet
    Pages 1-19
  3. Alfredo Teixeira, Sandra Rodrigues
    Pages 21-29
  4. José Manuel Lorenzo, Aristide Maggiolino, María Victoria Sarriés, Paolo Polidori, Daniel Franco, Massimiliano Lanza et al.
    Pages 31-67
  5. Isam T. Kadim, Roger Purchas
    Pages 69-94
  6. Manuel Juárez, Óscar López-Campos, Nuria Prieto, Jordan Roberts, Jayson Galbraith, Sebastiana Failla et al.
    Pages 95-117
  7. Mirco Corazzin, Silvia Del Bianco, Stefano Bovolenta, Edi Piasentier
    Pages 119-165
  8. Antonella Dalle Zotte, Marco Cullere
    Pages 167-210
  9. Lara Morán, Kizkitza Insausti, Luis Javier R. Barron, Noelia Aldai
    Pages 211-226
  10. Martina P. Serrano, Aristide Maggiolino, Mirian Pateiro, Tomás Landete-Castillejos, Rubén Domínguez, Andrés García et al.
    Pages 227-268
  11. Maria López-Pedrouso, Jesús Cantalapiedra, Paulo E. S. Munekata, Francisco J. Barba, José Manuel Lorenzo, Daniel Franco
    Pages 269-311
  12. Paulo E. S. Munekata, Igor Tomašević, Daniel Franco, Francisco J. Barba, Belén Gómez, José Manuel Lorenzo
    Pages 313-345
  13. Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, Mohammed Gagaoua, Francisco J. Barba, José Manuel Lorenzo
    Pages 385-408
  14. Back Matter
    Pages 409-416

About this book


This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and marketing aspects. In promoting a better understanding of the complexities involved in consumer decision making, this book aims to improve the competitiveness of the meat industry through effective informational strategies that can increase consumer acceptance of more convenient, healthy and environmentally friendly meat choices.

More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet also focuses on the important role meat plays in the human diet and the evolution of the species. Beneficial factors such as protein, B complex vitamins, zinc, selenium and phosphorus are detailed. Negative factors are discussed as well, with issues such as fat and fatty acid content being addressed for each type of meat presented. In exploring the full range of nutritional benefits, consumer acceptance and carcass characteristics in a large quantity of different types of animal meats from all over the world, this book offers incredible value to researchers looking for a single source on unconventional meat processing. 


Meat Chemistry Exotic Meats Meat Storage Meat Nutrition Meat Consumer Acceptance

Editors and affiliations

  • José Manuel Lorenzo
    • 1
  • Paulo E. S. Munekata
    • 2
  • Francisco J.  Barba
    • 3
  • Fidel Toldrá
    • 4
  1. 1.Centro Tecnolóxico da CarneOurenseSpain
  2. 2.Centro Tecnolóxico da CarneOurenseSpain
  3. 3.Universitat de ValènciaValènciaSpain
  4. 4.Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC)ValènciaSpain

Bibliographic information