
Lawrie’s Meat Science
- 7th Edition - September 25, 2006
- Imprint: Woodhead Publishing
- Authors: R. A. Lawrie, David Ledward
- Language: English
- Paperback ISBN:9 7 8 - 1 - 8 4 5 6 9 - 1 5 9 - 2
- eBook ISBN:9 7 8 - 1 - 8 4 5 6 9 - 1 6 1 - 5
Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of bioche… Read more

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Request a sales quote- A standard reference for the meat industry
- Discusses the importance of biochemistry in production, storage and processing of meat
- Includes significant advances in meat and meat biochemistry
Chapter 1: Introduction
- 1.1 Meat and muscle
- 1.2 The origin of meat animals
- 1.3 Current trends and developments
Chapter 2: Factors influencing the growth and development of meat animals
- 2.1 General
- 2.2 Genetic aspects
- 2.3 Environmental physiology
- 2.4 Nutritional aspects
- 2.5 Exogenous manipulation
Chapter 3: The structure and growth of muscle
- 3.1 The proportion of muscular tissue in sheep, cattle and pigs
- 3.2 Structure
- 3.3 The growth of normal muscle
- 3.4 Abnormal growth and development in muscle
Chapter 4: Chemical and biochemical constitution of muscle
- 4.1 General chemical aspects
- 4.2 Biochemical aspects
- 4.3 Factors reflected in specialized muscle function and constitution
Chapter 5: The conversion of muscle to meat
- 5.1 Preslaughter handling
- 5.2 Death of the animal
- 5.3 General consequences of circulatory failure
- 5.4 Conditioning (ageing)
Chapter 6: The spoilage of meat by infecting organisms
- 6.1 Infection
- 6.2 Symptoms of spoilage
- 6.3 Factors affecting the growth of meat-spoilage micro-organisms
- 6.4 Prophylaxis
Chapter 7: The storage and preservation of meat: I Temperature control
- 7.1 Refrigeration
- 7.2 Thermal processing
Chapter 8: The storage and preservation of meat: II Moisture control
- 8.1 Dehydration
- 8.2 Freeze dehydration
- 8.3 Curing
Chapter 9: The storage and preservation of meat: III Direct microbial inhibition
- 9.1 Ionizing radiation
- 9.2 Antibiotics
- 9.3 Chemical preservatives
Chapter 10: The eating quality of meat
- 10.1 Colour
- 10.2 Water-holding capacity and juiciness
- 10.3 Texture and tenderness
- 10.4 Odour and taste
Chapter 11: Meat and human nutrition
- 11.1 Essential nutrients
- 11.2 Toxins and residues
- 11.3 Meat-eating and health
Chapter 12: Prefabricated meat
- 12.1 Manipulation of conventional meat
- 12.2 Non-meat sources
- 12.3 Upgrading abattoir waste
- Edition: 7
- Published: September 25, 2006
- Imprint: Woodhead Publishing
- No. of pages: 464
- Language: English
- Paperback ISBN: 9781845691592
- eBook ISBN: 9781845691615
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R. A. Lawrie
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