Encyclopedia of Meat Sciences

Encyclopedia of Meat Sciences

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Description

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.
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Product details

  • Mixed media product | 1712 pages
  • 224 x 288 x 86mm | 5,539.91g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 2nd edition
  • 0123847311
  • 9780123847317
  • 1,771,424

Table of contents

Additives

Animal Breeding and Genetics

Animal health risk analysis

Automation in the meat industry

Bacon production

Biofilm formation

Biomethane Production and Cleanup

Biopreservation

Biotechnology in meat animal production

Boar Taint: Biological Causes and Practical Means to Alleviate It

By-products

Canning

Carcass chilling and boning

Carcass Composition, Muscle Structure, and Contraction

Chemical analysis

Chemical analysis for specific components

Chemical and physical characteristics of meat

Chemistry and physics of comminuted products

Classification of carcasses

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

Conversion of muscle to meat

Cooking of meat

Curing

Cutting and boning

Double-muscled animals

Drying

Economics

Electrical stimulation

Environmental Contaminants

Environmental impact of meat production

Equipment cleaning

Ethnic meat products

Exsanguination

Extrusion technology

Fermentation

Fish inspection

Foodborne zoonoses

Foreign bodies

Functional foods

Genome projects

Growth of meat animals

Ham production

Hazard Analysis Critical Control Point and Self-Regulation

Human nutrition

Irradiation

Laboratory accreditation

Manure/Waste Management

Measurement of meat quality

Meat, Animal, Poultry and Fish Production and Management

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

Meat marketing

Meat pricing systems

Meat research institutions

Meat species determination

Mechanically recovered meat

Microbial contamination

Microbiological analysis

Microbiological safety of meat

Microorganisms and resistance to antibiotics, the ubiquity of

Minced meats

Modelling in meat science

Muscle Fiber Types and Meat Quality

Nutrient claims on packaging

Nutrition of meat animals

On-line measurement of meat composition

On-line measurement of meat quality

Packaging

Parasites Present in Meat and Viscera of Land Farmed Animals

Patenting products, processes and apparatuses

Physical measurements

Potential chemical hazards associated with meat

Prediction of Meat Attributes from Intact Muscle using Near-Infrared Spectroscopy

Preservation methods of Animal Products

Preslaughter handling

Processing equipment

Professional organizations

Proteomic Technologies and Their Applications in the Meat Industry

Quality management

Refrigeration and freezing technology

Religious slaughter

Residues in meat and meat products

Risk analysis and Quantitative Risk Management

Sausage casings

Sausages, types of

Sensory and meat quality, Optimisation of

Sensory Assessment of Meat

Slaughter, Ethics, and the Law

Slaughter-line operation

Smoking

Species of meat animals

Spoilage, factors affecting

Stunning

Stunning and Killing of Farmed Fish: How to put it into Practice?

Sustainable Muscle Foods Industry

Tenderising mechanisms

Tenderising mechanisms

Tenderness Measurement

Thermophysical properties
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Review quote

...We strondly recommend it to anyone with more than a passing interest in meat, as a primary source."
- MEAT SCIENCE (August 2005)

"The articles have excellent tables and illustrations; color plates appear in separate sections in each volume...Recommended."
- CHOICE (March 2005)

"This encyclopedia would be desirable in many collections."
- E-STREAMS (March 2005)

"This encyclopedia, a 3 volume set, covers many topics within the field of meat science."
- Food Science and Technology Abstracts (2004)
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About Michael Dikeman

Carrick Devine, commenced his career with the New Zealand Oceanographic Institute measuring ocean currents and salinity patterns in Antarctica followed by an MSc at Canterbury University on the ecology of a shrimp in a sandy beach. At the University of Otago he gained a PhD on the ultrastructure, physiology and pharmacology of smooth muscle and its innervation followed by a Post Doctoral fellowship at the Presbyterian-University of Pennsylvania Medical Center on smooth muscle. After joining Meat Industry Research Institute of New Zealand (MIRINZ) in 1973, Dr Devine worked on optimising electrical stimulation to make meat tender - a process in all New Zealand lamb, beef and venison processing plants. Subsequent research showed further tenderisation, not only required the best electrical stimulation parameters, but also holding at optimum temperatures throughout critical parts of processing. Animal pre-slaughter stress often toughens meat so stress reduction procedures were developed. Stress amelioration was shown to also occur by conditioning animals to various stressors. Neurophysiological studies showed pre-slaughter head only electrical stunning to be humane and thus enabled the harmonisation of halal and western slaughter procedures. Dr Devine later joined Plant and Food Research and with AgResearch, successfully developed near infrared spectroscopy techniques (NIR) to measure meat tenderness on-line. Dr Devine obtained a DSc based on his research and is a fellow of the Royal Society of New Zealand, and New Zealand Institute of Chemistry and gained an ONZM for work on meat. He is currently an editor of the Encyclopedia of Meat Sciences. Michael E. Dikeman; Born in the state of Kansas, USA. Received B.S. and Ph.D. degrees from Kansas State University and M.S.degree from Michigan State University. Professor at Kansas State University from 1970 to present. He teaches courses ranging from beginning animal/meat science to graduate level. His research interests include effects of genetics and management systems for livestock production on carcass composition and meat quality. He has particular interests in postmortem technology to enhance meat quality, and in effects of meat cookery on tenderness. He received the Meats Research Award from the American Society of Animal Science. He served as President of the American Meat Science Association, and the Federation of American Societies of Food Animal Sciences.
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