Meat Science (eBook)
285 Seiten
Elsevier Science (Verlag)
978-1-4832-7956-5 (ISBN)
This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book.
This publication is beneficial to students and individuals researching on the food science of meat.
Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book. This publication is beneficial to students and individuals researching on the food science of meat.
Front Cover 1
Meat Science 4
Copyright Page 5
Table of Contents 14
PREFACE TO THE FOURTH EDITION 8
PREFACE TO THE FIRST EDITION 10
ACKNOWLEDGEMENTS 12
CHAPTER 1. INTRODUCTION 20
1.1. MEAT AND MUSCLE 20
1.2. THE ORIGIN OF MEAT ANIMALS 20
1.3. CURRENT TRENDS 27
CHAPTER 2. FACTORS INFLUENCING THE GROWTH AND DEVELOPMENT OF MEAT ANIMALS 29
2.1. GENERAL 29
2.2. GENETIC ASPECTS 29
2.3. ENVIRONMENTAL PHYSIOLOGY 31
2.4. NUTRITIONAL ASPECTS 33
2.5. EXOGENOUS MANIPULATION 38
CHAPTER 3. THE STRUCTURE AND GROWTH OF MUSCLE 44
3.1. THE PROPORTION OF MUSCULAR TISSUE IN SHEEP, CATTLE AND PIGS 44
3.2. STRUCTURE 45
3.3. THE GROWTH OF NORMAL MUSCLE 55
CHAPTER 4. CHEMICAL AND BIOCHEMICAL CONSTITUTION OF MUSCLE 64
4.1. GENERAL CHEMICAL ASPECTS 64
4.2. BIOCHEMICAL ASPECTS 69
4.3. FACTORS REFLECTED IN SPECIALIZED MUSCLE FUNCTION AND CONSTITUTION 76
CHAPTER 5. THE CONVERSION OF MUSCLE TO MEAT 95
5.1. PRE-SLAUGHTER HANDLING 95
5.2 DEATH OF THE ANIMAL 98
5.3. GENERAL CONSEQUENCES OF CIRCULATORY FAILURE 102
5.4. CONDITIONING (AGEING) 103
CHAPTER 6. THE SPOILAGE OF MEAT BY INFECTING ORGANISMS 113
6.1 INFECTION 113
6.2. SYMPTOMS OF SPOILAGE 118
6.3. FACTORS AFFECTING THE GROWTH OF MEAT-SPOILAGE MICRO-ORGANISMS 119
6.4. PROPHYLAXIS 128
CHAPTER 7. THE STORAGE AND PRESERVATION OF MEAT I. TEMPERATURE CONTROL 133
7.1. REFRIGERATION 133
7.2. THERMAL PROCESSING 155
CHAPTER 8. THE STORAGE AND PRESERVATION OF MEAT II. MOISTURE CONTROL 159
8.1. DEHYDRATION 159
8.2. FREEZE DEHYDRATION 163
8.3. CURING 170
CHAPTER 9. THE STORAGE AND PRESERVATION OF MEAT III. DIRECT MICROBIAL INHIBITION 180
9.1. IONIZING RADIATION 180
9.2. ANTIBIOTICS 186
9.3. CHEMICAL PRESERVATIVES 188
CHAPTER 10. THE EATING QUALITY OF MEAT 190
10.1. COLOUR 190
10.2. WATER-HOLDING CAPACITY AND JUICINESS 196
10.3. TEXTURE AND TENDERNESS 204
10.4. ODOUR AND TASTE 220
CHAPTER 11. MEAT AND HUMAN NUTRITION 229
11.1. ESSENTIAL NUTRIENTS 229
11.2. TOXINS AND RESIDUES 234
11.3. MEAT-EATING AND HEALTH 236
CHAPTER 12. PREFABRICATED MEAT 238
12.1. MANIPULATION OF CONVENTIONAL MEAT 238
12.2. NON-MEAT SOURCES 241
12.3. UPGRADING ABATTOIR WASTE 242
BIBLIOGRAPHY 245
INDEX 268
| Erscheint lt. Verlag | 22.10.2013 |
|---|---|
| Sprache | englisch |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Naturwissenschaften ► Biologie | |
| Technik ► Lebensmitteltechnologie | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 1-4832-7956-1 / 1483279561 |
| ISBN-13 | 978-1-4832-7956-5 / 9781483279565 |
| Haben Sie eine Frage zum Produkt? |
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