Encyclopedia of Meat Sciences

Encyclopedia of Meat Sciences

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Description

The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike.

Also available online via ScienceDirect - featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com.
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Product details

  • Mixed media product | 1500 pages
  • 226.1 x 294.6 x 139.7mm | 4,898.85g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 012464970X
  • 9780124649705
  • 1,763,226

About Carrick Devine

Carrick Devine, born in Blenheim, New Zealand, studied at Canterbury University in New Zealnd where he obtained an MSc in Marine Biology and then a PhD at the University of Otago Medical School in 1969, studying physiology/pharmacology of smooth muscle and its innervation. Following a post doctoral period at Presbyterian University of Pennsylvania Medical Center working on smooth muscle, he returned to New Zealand and worked with striated muscle - i.e. meat - at the Meat Industry Research Institute of New Zealand, becoming sector leader. He has been involved in the development of electrical stimulation for meat tenderness, quality assurance procedures to ensure that appropriate levels of tenderness are attained, establishing neurological indices of humaneness of slaughter procedures using microdialysis probes, to harmonise western and halal slaughter methods and developing protocols to reduce preslaughter stress of cattle and sheep. He now works on biosensors at the bioengineering sector of Hortresearch and is presently engaged on a collaborative project with the MIRINZ Centre of Agresearch to measure meat tenderness on-line using near infrared spectroscopy. He obtained a DSc in 1991 and is a Fellow of the Royal Society of New Zealand and the New Zealand Institute of Chemistry. 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. 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. Werner Klinth Jensen: Born in Copenhagen, Denmark. Studied at the Royal Veterinary and Agricultural University in Copenhagen, where he graduated as Veterinary Surgeon in 1959. After spending some time at the Danish Meat Research Institute in Roskilde, he was sent to Danepak Ltd. at Selby, Yorkshire and later at Thetford Norfolk, United Kingdom. Technical Director at Danepak Ltd. 1964-1976. From 1976 at the Danish Meat Research Institute, first as Manager of the Microbiology Laboratory, then as Manager of the Meat Processing Department, then International Relations Manager and finally Information Manager. Retired in 2000; thereafter working as Consultant for the Institute.
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Table of contents

Extenders

Functional

DNA Markers and Marker-Assisted Selection in the Genomic Era

Traditional Animal Breeding

Animal Health Risk Analysis

Cutting and Boning

Slaughter Line Operation

Bacon

Wiltshire Sides

Biofilm Formation

Biomethane Production and Cleanup

Biopreservation

Cloning

Genetically Modified Organisms in Meat Animal Production

Boar Taint: Biological Causes and Practical Means to Alleviate It

Edible, for Human Consumption

Hides and Skins

Inedible

Canning

Carcass Chilling and Boning

Carcass Composition, Muscle Structure, and Contraction

Analysis of Final Product Composition for Labeling

Physicochemical Analysis Methods

Raw Material Composition Analysis

Sampling and Statistical Requirements

Standard Methods

Curing Agents

Major Meat Components

Micronutrients and Other Minor Meat Components

Veterinary Drug Residue Analysis

Adipose Tissue

Chemical composition

Color and Pigment

Palatability

pH Measurement

Protein Functionality

Water-Holding Capacity

Emulsions and Batters

Nonmeat Proteins

Other Ingredients

Spices and Flavorings

Beef Carcass Classification and Grading

Pig Carcass Classification

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

Aging

Color and Texture Deviations

Glycogen

Glycolysis

Rigor Mortis, Cold, and Rigor Shortening

Slaughter-Line Operation and Pig Meat Quality

Cooking of Meat

Flavor Development

Heat Processing Methods

Maillard Reaction and Browning

Physics and Chemistry

Warmed-Over Flavor

Brine Curing of Meat

Dry

Natural and Organic Cured Meat Products in the United States

Physiology of Nitric Oxide

Production Procedures

Hot Boning of Meat

Traditional

Double-Muscled Animals

Drying

Economics: Meat Business and Public Policy

Electrical Stimulation

Environmental Contaminants

Environmental Impact of Meat Production: Primary Production/Meat and the Environment

Equipment Cleaning

Biltong: A Major South African Ethnic Meat Product

Brazil and South America

China and Southeast Asia

France

Germany

India and Pakistan

Japan and Korea

Mediterranean

Middle East

North America

Poland

Exsanguination

Extrusion Technology

Fermentation

Fish Inspection

Foodborne Zoonoses

Foreign Bodies

Functional Foods

Genome Projects: Modern Genetics and Genomic Technologies and Their Application in the Meat Industry - Red Meat Animals, Poultry

Adipose Tissue Development

Endocrinology

Growth Patterns

Metabolic Modifiers

Muscle

Physiology

Cooked Ham

Dry-Cured Ham

Hazard Analysis Critical Control Point and Self-Regulation

Cancer Health Concerns

Cardiovascular and Obesity Health Concerns

Macronutrients in Meat

Meat and Human Diet: Facts and Myths

Micronutrients in Meat

Nutraceuticals

Vegetarianism

Irradiation

Laboratory Accreditation

Manure Management

Waste Management in Europe

Measurements of Water-holding Capacity and Color: Objective and Subjective

Antibiotic Growth Promotants

Beta-Agonists

Bovine and Porcine Somatotropin

Disease Control and Specific Pathogen Free Pig Production

Exotic and other Species

Meat Production in Organic Farming

Poultry

Red Meat Animals

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

Cold Chain

Market Requirements and Specifications

Transport of Meat and Meat Products

Wet Markets

Meat Pricing Systems

Meat Research Institutions

Meat Species Determination

Mechanically Recovered Meat

Decontamination of Fresh Meat

Decontamination of Processed Meat

Microbial Contamination of Fresh Meat

Microbial Contamination of Processed Meat

DNA Methods

Indicator Organisms in Meat

Standard Methods

Aeromonas spp.

Bacillus cereus

Clostridium botulinumand Botulism

Clostridium Perfringens

Emerging Pathogens

Hurdle Technology

Listeria monocytogenes

Pathogenic Escherichia coli

Prions

Salmonella spp.

Staphylococcus aureus

Thermotolerant Campylobacter

Viruses

Yeasts and Molds

Yersinia enterocolitica

Antibiotic Resistance by Microorganisms

Potential Environmental and Wildlife Sources of Microorganisms in Meat

Minced Meats

Meat Quality

Microbiology

Refrigeration

Muscle Fiber Types and Meat Quality

Nutrient Claims on Packaging

Pigs

Poultry

Ruminants

On-line Measurement of Meat Composition

On-line Measurement of Meat Quality

Equipment

Modified and Controlled Atmosphere

Overwrapping

Technology and Films

Vacuum

Parasites Present in Meat and Viscera of Land Farmed Animals

Patenting Products, Processes, and Apparatuses

Other Physical Measurements

Temperature Measurement

Potential Chemical Hazards Associated with Meat

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

Preservation methods of Animal Products

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

Design of Stockyards, Lairages, Corrals, Races, Chutes, and Loading Ramps

Preslaughter Handling

Welfare Including Housing Conditions

Welfare of Animals

Battering and Breading Equipment

Brine Injectors

Mixing and Cutting Equipment

Smoking and Cooking Equipment

Tumblers and Massagers

Professional Organizations

Proteomic Technologies and Their Applications in the Meat Industry

Abattoirs and Processing Plants

Farm Level: Pork Quality

Farm Level: Safety and Quality of Beef

Applications

Equipment

Freezing and Product Quality

Principles

Thawing

Religious Slaughter

Feed and Drug Residues

Residues Associated with Meat Production

Risk Analysis and Quantitative Risk Management

Sausage Casings

Cooked

Dry and Semidry

Emulsion

Fresh

Sensory and Meat Quality, Optimization of

Sensory Assessment of Meat

Slaughter, Ethics, and the Law

Cattle

Other Species

Pigs

Poultry

Sheep and Goats

Liquid Smoke (Smoke Condensate) Application

Traditional

Cattle

Finfish

Game and Exotic Animals

Meat Animals, Origin and Domestication

Pigs

Poultry

Sheep and Goats

Shellfish

Microbiological

Oxidative and Enzymatic

CO2 and Other Gases

Electrical Stunning

Mechanical Stunning

Slaughter: Immobilization

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

Sustainable Muscle Foods Industry

Chemical

Enzymatic

Mechanical

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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