Encyclopedia of Meat Sciences

3. Auflage 2023
ISBN: 978-0-323-85125-1
Verlag: Elsevier Science & Technology

Buch, Englisch, Format (B × H): 215 mm x 276 mm

Encyclopedia of Meat Sciences, Third Edition, Three Volume Set is the most up-to-date reference work on topics central to agricultural and food science researchers at all levels. With over 250 outstanding articles written by world leading experts, the book offers unparalleled coverage of the science and technology of producing and harvesting animals for meat, along with tactics for preservation and processing. Clearly divided into 12 distinct sections, topics covered include all aspects of the production of animals, poultry, fish and other species commonly 'farmed' and/or 'harvested', as well as the science of meat preservation and processing and consumer issues.

New to this third edition are chapters covering the core scientific advancements of recent years, including gene editing of animals, sustainability and zoonotic diseases. In addition, the book introduces a templatized chapter approach, thus providing consistency to the entire work and maximizing the clarity and accessibility of its content for the reader. Chapters, once again, include a variety of images, charts, graphs, and/or diagrams to enhance the text.

Autoren/Hrsg.

Dikeman, M.

Fachgebiete

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

Inhaltsverzeichnis

1. Species of "farmed� and/or "harvested� ruminant animals (cattle, sheep, goats, and deer) and production and management systems - breeds and animal breeding, nutrition, transportation, sustainability, biomethane production, antibiotic use.2. Species of "farmed� and/or "harvested� non ruminant animals (swine, poultry, fish/seafood) - genetics and genomics, nutrition, stunning and harvesting, diet/health issues of meat produced, diseases of major concern.3. Animal, poultry, and fish growth and composition - growth patterns, growth promotants, muscular hypertrophy, muscle and adipose tissue growth, efficiency, physiology 4. Meat preservation - freezing, canning, salting and smoking, fermentation, irradiation.5. Comminuted meat products - batters and emulsions, curing agents, types of sausages, functional ingredients, ethnic products, safety, diet/health concerns6. Intact muscle products - curing and smoking, packaging, safety, injection enhancement, labeling, ethnic products7. Laboratories and instrumentation - physical and chemical analyses, proteomic technology, lab accreditation, drug residues, tenderness prediction instruments8. Chemical and Physical characteristics of meat - color and pigment, pH measurement, protein functionality, glycogen and glycolysis, conversion of muscle to meat9. Meat Safety - HACCP, food borne zoonosis, microorganism contamination, animal health risk analysis, government regulations, emerging pathogens, parasites10. Societal issues - animal well-being, sustainability, environmental impact of meat production, traceability, labeling, diet/health concerns, organic vs conventional production11. Professional societies and industry/trade organizations; research and educational institutions; animal rights and welfare organizations 12. Meat palatability - flavor development, warmed-over flavor, tenderness, cooking, cultural and ethnic preferences

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.