Encyclopedia of Meat Sciences

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