eBook Encyclopedia of Meat Sciences, 2nd Edition

  • C. Devine
  • Published By:
  • ISBN-10: 0123847346
  • ISBN-13: 9780123847348
  • DDC: 664.9003
  • Grade Level Range: College Freshman - College Senior
  • 1712 Pages | eBook
  • Original Copyright 2014 | Published/Released May 2015
  • This publication's content originally published in print form: 2014
  • Price:  Sign in for price

About

Overview

The Encyclopedia of Meat Sciences, Second Edition, prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences.

Table of Contents

Front Cover.

Half Title Page.

Title Page.

Copyright Page.

Editorial Board.

Contributors to Volume 1.

Guide to Using the Encyclopedia.

Preface.

Introduction.

Contents of All Volumes.

1: Additives.

2: Extenders.

3: Functional.

4: Animal Breeding and Genetics.

5: DNA Markers and Marker-Assisted Selection in the Genomic Era.

6: Traditional Animal Breeding.

7: Animal Health Risk Analysis.

8: Automation in the Meat Industry.

9: Cutting and Boning.

10: Slaughter Line Operation.

11: Bacon Production.

12: Bacon.

13: Wiltshire Sides.

14: Biofilm Formation.

15: Biomethane Production and Cleanup.

16: Biopreservation.

17: Biotechnology in Meat Animal Production.

18: Cloning.

19: Genetically Modified Organisms in Meat Animal Production.

20: Boar Taint: Biological Causes and Practical Means to Alleviate It.

21: By-Products.

22: Edible, for Human Consumption.

23: Hides and Skins.

24: Inedible.

25: Canning.

26: Carcass Chilling and Boning.

27: Carcass Composition, Muscle Structure, and Contraction.

28: Chemical Analysis.

29: Analysis of Final Product Composition for Labeling.

30: Physicochemical Analysis Methods.

31: Raw Material Composition Analysis.

32: Sampling and Statistical Requirements.

33: Standard Methods.

34: Chemical Analysis for Specific Components.

35: Curing Agents.

36: Major Meat Components.

37: Micronutrients and Other Minor Meat Components.

38: Veterinary Drug Residue Analysis.

39: Chemical and Physical Characteristics of Meat.

40: Adipose Tissue.

41: Chemical Composition.

42: Color and Pigment.

43: Palatability.

44: pH Measurement.

45: Protein Functionality.

46: Water-Holding Capacity.

47: Chemistry and Physics of Comminuted Products.

48: Emulsions and Batters.

49: Nonmeat Proteins.

50: Other Ingredients.

51: Spices and Flavorings.

52: Classification of Carcasses.

53: Beef Carcass Classification and Grading.

54: Pig Carcass Classification.

55: Connective Tissue: Structure, Function, and Influence on Meat Quality.

56: Conversion of Muscle to Meat.

57: Aging.

58: Color and Texture Deviations.

59: Glycogen.

60: Glycolysis.

61: Rigor Mortis, Cold, and Rigor Shortening.

62: Slaughter-Line Operation and Pig Meat Quality.

63: Cooking of Meat.

64: Cooking of Meat.

65: Flavor Development.

66: Heat Processing Methods.

67: Maillard Reaction and Browning.

68: Physics and Chemistry.

69: Warmed-Over Flavor.

70: Curing.

71: Brine Curing of Meat.

72: Dry.

73: Natural and Organic Cured Meat Products in the United States.

74: Physiology of Nitric Oxide.

75: Production Procedures.

76: Cutting and Boning.

77: Hot Boning of Meat.

78: Traditional.

79: Double-Muscled Animals.

80: Drying.

81: Economics.

82: Meat Business and Public Policy.

83: Electrical Stimulation.

84: Environmental Contaminants.

85: Environmental Impact of Meat Production.

86: Primary Production/Meat and the Environment.

87: Equipment Cleaning.

88: Ethnic Meat Products.

89: Biltong: A Major South African Ethnic Meat Product.

90: Brazil and South America.

91: China and Southeast Asia.

92: France.

93: Germany.

94: India and Pakistan.

95: Japan and Korea.

96: Mediterranean.

97: Middle East.

98: North America.

99: Poland.

100: Exsanguination.

101: Extrusion Technology.

Half Title Page.

Title Page.

Contributors to Volume 2.

Contents to Volume 2.

1: Fermentation.

2: Fish Inspection.

3: Foodborne Zoonoses.

4: Foreign Bodies.

5: Functional Foods.

6: Genome Projects.

7: Modern Genetics and Genomic Technologies and Their Application in the Meat Industry – Red Meat Animals, Poultry.

8: Growth of Meat Animals.

9: Adipose Tissue Development.

10: Endocrinology.

11: Growth Patterns.

12: Metabolic Modifiers.

13: Muscle.

14: Physiology.

15: Ham Production.

16: Cooked Ham.

17: Dry-Cured Ham.

18: Hazard Analysis Critical Control Point and Self-Regulation.

19: Human Nutrition.

20: Cancer Health Concerns.

21: Cardiovascular and Obesity Health Concerns.

22: Macronutrients in Meat.

23: Meat and Human Diet: Facts and Myths.

24: Micronutrients in Meat.

25: Nutraceuticals.

26: Vegetarianism.

27: Irradiation.

28: Laboratory Accreditation.

29: Manure/Waste Management.

30: Manure Management.

31: Waste Management in Europe.

32: Measurement of Meat Quality.

33: Measurements of Water-Holding Capacity and Color: Objective and Subjective.

34: Meat, Animal, Poultry and Fish Production and Management.

35: Antibiotic Growth Promotants.

36: Beta-Agonists.

37: Bovine and Porcine Somatotropin.

38: Disease Control and Specific Pathogen Free Pig Production.

39: Exotic and Other Species.

40: Meat Production in Organic Farming.

41: Poultry.

42: Red Meat Animals.

43: Meat-Borne Hazards, Concepts and Methods for Mitigating Risks Related to.

44: Meat Marketing.

45: Cold Chain.

46: Market Requirements and Specifications.

47: Transport of Meat and Meat Products.

48: Wet Markets.

49: Meat Pricing Systems.

50: Meat Research Institutions.

51: Meat Species Determination.

52: Mechanically Recovered Meat.

53: Microbial Contamination.

54: Decontamination of Fresh Meat.

55: Decontamination of Processed Meat.

56: Microbial Contamination of Fresh Meat.

57: Microbial Contamination of Processed Meat.

58: Microbiological Analysis.

59: DNA Methods.

60: Indicator Organisms in Meat.

61: Standard Methods.

62: Microbiological Safety of Meat.

63: Aeromonas spp..

64: Bacillus Cereus.

65: Clostridium Botulinum and Botulism.

66: Clostridium Perfringens.

67: Emerging Pathogens.

68: Hurdle Technology.

69: Listeria Monocytogenes.

70: Pathogenic Escherichia Coli.

71: Prions.

72: Salmonella spp..

73: Staphylococcus Aureus.

74: Thermotolerant Campylobacter.

75: Viruses.

76: Yeasts and Molds.

77: Yersinia Enterocolitis.

78: Microorganisms and Resistance to Antibiotics, the Ubiquity of.

79: Antibiotic Resistance by Microorganisms.

80: Potential Environmental and Wildlife Sources of Microorganisms in Meat.

81: Minced Meats.

82: Modeling in Meat Science.

83: Meat Quality.

84: Microbiology.

85: Refrigeration.

86: Muscle Fiber Types and Meat Quality.

87: Nutrient Claims on Packaging.

88: Nutrition of Meat Animals.

89: Pigs.

90: Poultry.

91: Ruminants.

92: On-Line Measurement of Meat Composition.

93: On-Line Measurement of Meat Quality.

Half Title Page.

Title Page.

Contributors to Volume 3.

Contents to Volume 3.

1: Packaging.

2: Equipment.

3: Modified and Controlled Atmosphere.

4: Overwrapping.

5: Technology and Films.

6: Vacuum.

7: Parasites Present in Meat and Viscera of Land Farmed Animals.

8: Patenting Products, Processes, and Apparatuses.

9: Physical Measurements.

10: Other Physical Measurements.

11: Temperature Measurement.

12: Potential Chemical Hazards Associated with Meat.

13: Prediction of Meat Attributes from Intact Muscle Using Near-Infrared Spectroscopy.

14: Preservation Methods of Animal Products.

15: Preslaughter Handling.

16: Behavior of Cattle, Pigs, Sheep, Bison, and Deer during Handling and Transport.

17: Design of Stockyards, Lairages, Corrals, Races, Chutes, and Loading Ramps.

18: Preslaughter Handling.

19: Welfare Including Housing Conditions.

20: Welfare of Animals.

21: Processing Equipment.

22: Battering and Breading Equipment.

23: Brine Injectors.

24: Mixing and Cutting Equipment.

25: Smoking and Cooking Equipment.

26: Tumblers and Massagers.

27: Professional Organizations.

28: Proteomic Technologies and Their Applications in the Meat Industry.

29: Quality Management.

30: Abattoirs and Processing Plants.

31: Farm Level: Pork Quality.

32: Farm Level: Safety and Quality of Beef.

33: Refrigeration and Freezing Technology.

34: Applications.

35: Equipment.

36: Freezing and Product Quality.

37: Principles.

38: Thawing.

39: Religious Slaughter.

40: Residues in Meat and Meat Products.

41: Feed and Drug Residues.

42: Residues Associated with Meat Production.