author
Anthony Kotula
A longtime food scientist and editor, he helped shape a wide-ranging look at meat, poultry, and seafood technology for students and professionals alike. His work brings together research, industry know-how, and a practical interest in how muscle foods are produced and evaluated.
3 Audiobooks
Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm
by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West
Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm
by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West
Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm
by H. Russell Cross, E. Curtis Green, William R. Jones, Anthony Kotula, R. L. (Roger Lawrence) West
About the author
Anthony W. Kotula is known as a co-editor of Muscle Foods: Meat, Poultry and Seafood Technology, a reference work that brings red meat, poultry, fish, and game under one broad, comparative view. The book reflects the kind of applied, cross-disciplinary approach that has made it useful to readers interested in food science, processing, and product quality.
Professional profiles describe him as a longtime food scientist who spent 38 years with the U.S. Department of Agriculture's Agricultural Research Service and retired in 1992 as a Supervisory Food Technologist. For 25 of those years, he served as leader of the Meat Science Research Laboratory, building a career around research, collaboration, and practical problem-solving in the field.
That background helps explain the tone of his published work: clear, technical, and grounded in real-world food production. Readers coming to his writing can expect a solid overview of muscle foods science from someone with deep experience in both research and industry-facing applications.