Meat Science
- 4th Edition - January 1, 1985
- Imprint: Pergamon
- Author: R. A. Lawrie
- Language: English
- Paperback ISBN:9 7 8 - 0 - 0 8 - 0 3 0 7 8 9 - 3
- eBook ISBN:9 7 8 - 1 - 4 8 3 2 - 7 9 5 6 - 5
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… Read more
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Request a sales quoteMeat 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.
1. Introduction
1.1 Meat and Muscle
1.2 The Origin of Meat Animals
1.2.1. Sheep
1.2.2. Cattle
1.2.3. Pigs
1.3 Current Trends
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
2.4.1. Plane of Nutrition
2.4.2. Interaction with Other Species
2.4.3. Soils and Plant Growth
2.4.4. Trace Materials in Soils and Pastures
2.4.5. Unconventional Feed Sources
2.5. Exogenous Manipulation
2.5.1. Reproduction Control
2.5.2. Growth Control
3. The Structure and Growth of Muscle
3.1. The Proportion of Muscular Tissue in Sheep, Cattle and Pigs
3.2. Structure
3.2.1. Associated Connective Tissue
3.2.2. The Muscle Fiber
3.3 The Growth of Normal Muscle
3.3.1. Fundamental Basis of Protein Organization and Replication in Biological Tissues
3.2.2. General Origins of Tissues
3.3.3. Development of Muscular Tissue
3.4. Abnormal Growth and Development in Muscle
3.4.1. Genetic Aspects
3.4.2. Nutritional Aspects
3.4.3. Physiological Aspects
3.4.4. Various Extrinsic Aspects
4. Chemical and Biochemical Constitution of Muscle
4.1. General Chemical Aspects
4.1.1. Muscle Proteins
4.1.2. Intramuscular Fat
4.2. Biochemical Aspects
4.2.1. Muscle Function In Vivo
4.2.2. Post-mortem Glycolysis
4.2.3. Onset of Rigor Mortis
4.3. Factors reflected in Specialized Muscle Function and Constitution
4.3.1. Species
4.3.2. Breed
4.3.3. Sex
4.3.4. Age
4.3.5. Anatomical Location
4.3.6. Training and Exercise
4.3.7. Plane of Nutrition
4.3.8. Inter-animal Variability
5. The Conversion of Muscle to Meat
5.1 Pre-slaughter Handling
5.1.1. Moisture Loss
5.1.2. Glycogen Loss
5.2. Death of the Animal
5.2.1. Stunning and Bleeding
5.2.2. Dressing and Cutting
5.3. General Consequences of Circulatory Failure
5.4. Conditioning (Ageing)
5.4.1. Protein Denaturation
5.4.2. Proteolysis
5.4.3. Other Chemical Changes
6. The Spoilage of Meat by Infecting Organisms
6.1. Infection
6.1.1. Endogenous Infections
6.1.2. Exogenous Infections
6.2. Symptoms of Spoilage
6.3. Factors affecting the Growth of Meat-spoilage Micro-organisms
6.3.1. Temperature
6.3.2. Moisture and Osmotic Pressure
6.3.3. pH
6.3.4. Oxidation-reduction Potential
6.3.5. Atmosphere
6.4. Prophylaxis
6.4.1. Hygiene
6.4.2. Biological Control
6.4.3. Antibiotics
6.4.4. Ionizing Radiations
7. The Storage and Preservation of Meat I. Temperature Control
7.1. Refrigeration
7.1.1. Storage above the Freezing Point
7.1.2. Storage below the Freezing Point
7.2. Thermal Processing
7.2.1. Pasteurization
7.2.2. Sterilization
8. The Storage and Preservation of Meat II. Moisture Control
8.1. Dehydration
8.1.1. Biochemical Aspects
8.1.2. Physical Aspects
8.1.3. Organoleptic Aspects
8.2. Freeze Dehydration
8.2.1. Histological Aspects
8.2.2. Physical and Biochemical Aspects
8.2.3. Organoleptic Aspects
8.3. Curing
8.3.1. Wiltshire Cure and Variants
8.3.2. Biochemical Aspects
8.3.3. Organoleptic Aspects
8.3.4. Intermediate Moisture Meat
9. The Storage and Preservation of Meat III. Direct Microbial Inhibition
9.1. Ionizing Radiation
9.1.1. Chemical and Biochemical Aspects
9.1.2. Organoleptic Aspects
9.1.3. Radiation Pasteurization
9.2. Antibiotics
9.3. Chemical Preservatives
10. The Eating Quality of Meat
10.1. Color
10.1.1. The Quantity and Chemical Nature of Myoglobin
10.1.2. Discoloration
10.2. Water-holding Capacity and Juiciness
10.1.1. Uncooked Meat
10.1.2. Uncooked meat
10.3. Texture and Tenderness
10.3.1. Definition and Measurement
10.3.2. Pre-slaughter Factors
10.3.3. Post-slaughter Factors
10.3.4. Artificial Tenderizing
10.4. Odor and Taste
10.4.1. Definition and Nature
10.4.2. General Considerations
10.4.3. Variability in Odor and Taste
10.4.4. Undesirable Odor and Taste
11. Meat and Human Nutrition
11.1. Essential Nutrients
11.1.1. Amino Acids
11.1.2. Minerals
11.1.3. Vitamins
11.1.4. Fatty Acids
11.2. Toxins and Residues
11.3. Meat-eating and Health
12. Prefabricated Meat
12.1. Manipulation of Conventional Meat
12.1.1. Mechanically-recovered Meat
12.1.2. High Pressure Modification
12.1.3. Reformed meat
12.2. Non-meat Sources
12.3. Upgrading Abattoir Waste
Index
Bibliography
- Edition: 4
- Published: January 1, 1985
- Imprint: Pergamon
- No. of pages: 285
- Language: English
- Paperback ISBN: 9780080307893
- eBook ISBN: 9781483279565
RL
R. A. Lawrie
Ralston A. Lawrie was one of the world’s leading authorities on meat science. Formerly Emeritus Professor of Food Science in the University of Nottingham, he was also the founding editor of the journal Meat Science.
Affiliations and expertise
University of Nottingham, UKRead Meat Science on ScienceDirect