Table of Contents

Nutritional aspects of red meat in the diet Nutrition and health: global issues for the meat industry Health implications of reducing animal protein intakes to meet environmental targets Raising the nutritional value of beef and beef products to add value in beef production Meat and other animal-derived foods as sources of omega-3 fatty acids Not all meat is equal - the case for grass fed beef and lamb The demand for meat and patterns of consumption: an introductory guide Meat production and the climate change agenda Changes in animal production to reduce greenhouse gas emissions Informing food policy: integrating the evidence How is the global meat industry responding to the challenges of climate change Index

About the Author

Jeff Wood has had a long and distinguished career in meat research at the University of Bristol and previously at the Meat Research Institute based at Langford near Bristol. He has published over 200 original papers on the subjects of animal growth, body composition, fat metabolism and meat quality, some of which are highly cited. He headed the meat research group at Langford before retiring in 2009. Jeff has received some major awards, including the International Award in Meat Science from the American Meat Science Association in 2008.