This book deals broadly with how to reduce fat in animals and in meat
from animals by experimental technologies as well as by methods that
have been used for many years. It also focuses on the potential human
health, economic, ethical, and social issues associated with implementing such
changes, as well as on the concerns of animal well-being. This book will be
useful for faculty and students in animal science, food/meat science, economics,
marketing, and sociology; for organizations of meat producers, packers,
purveyors, and retailers; for animal science and meat/food science
researchers in university, government, and industry laboratories; and for people
charged with making, changing, and implementing public policy regarding
our meat supply.