Here are some of the textbooks and reference books written by Meat Science faculty.

Handbook of Meat, Poultry and Seafood Quality, Leo M.L. Nollet, Editor, Terri Boylston, Feng Chen, Patti C. Coggins, Grethe Hyldig, Lisa McKee, and Chris R. Kerth

The Science of Meat Quality, Edited by Chris R. Kerth

Meat Science Laboratory Manual, by Jeff Savell and Gary Smith