Nutrition and Climate Change: Major Issues Confronting the Meat Industry (Langford Food Industry Conference Proceedings)

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Meat production and consumption are increasing around the world, yet meat is criticized on the basis of its effects on human health and its damaging effects on the environment. The latest information on the nutritional value of meat is summarized in the book, as is its role in human health and contributions to greenhouse gas emissions. While discussing new production systems that will improve the nutritional value of meat and increase the efficiency of meat production?thereby minimizing harmful effects on the environment?the book also considers the role of meat as a source of the valuable n-3 polyunsaturated fatty acids. The case for organic meat production is examined, as well as the factors affecting the demand for meat and the challenges facing legislators in the areas of climate change, nutrition, and sustainability of meat production. Instead of being limited to a local scale, this valuable resource studies the increasing importance of international trade in meat and the need fora global response.

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J. D. Wood has had a long and distinguished career in meat research at the University of Bristol and has published more than200 original papers on the subjects of animal growth, body composition, fat metabolism and meat quality. He is the author of Reducing Fat in Meat Animals and the recipient of the International Award in Meat Science from the American Meat Science Association. C. Rowlings is the coeditor of Factors Affecting the Microbial Quality of Meat.