Encyclopedia of Meat Sciences

3-volume set
2. Auflage 2014
ISBN: 978-0-12-384731-7
Verlag: William Andrew Publishing

Medienkombination, Englisch, 1712 Seiten, Gewicht: 6040 g

The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set 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.

Zielgruppe

Academic and laboratory researchers, economic and nutritional policy makers, graduate and undergraduate meat science students.

Autoren/Hrsg.

Devine, Carrick

Dikeman, M.

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Primärer Sektor Agrarökonomie, Ernährungswirtschaft
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Veterinärmedizin Veterinärmedizin: Hygiene, Fleischhygiene

Inhaltsverzeichnis

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

Über Autor(innen)

Dikeman, M.
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.

Devine, Carrick
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.