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Books in Meat poultry and game

  • Halal Meat Production

    Challenges and Innovations
    • 1st Edition
    • Awis Qurni Sazili + 2 more
    • English
    With approximately 25% of the world's population identifying as Muslim, halal food encompasses an important part of global food production. Halal meat poses particular challenges as production increasingly grows in scale while regulatory standards must be maintained to keep animal welfare, handling, and slaughter practices in accordance with Islamic law. Halal Meat Production: Challenges and Innovations aims to compile the latest research and key background information on this topic, promoting additional research and improving existing practices. It will comprehensively explore recent scientific advances in halal meat production, including the fundamental concept of halal, animal welfare, and proper handling and restraining techniques. It will also address key challenges and critical topics, such as the use of stunning in halal slaughter, industrial-scale production, and cultured meat products.Halal Meat Production: Challenges and Innovations is written and edited by experts from around the world. This book offers an ideal resource for meat and livestock scientists as well as food regulatory agencies.

  • Novel Technologies for the Processing and Preservation of Muscle Foods

    • 1st Edition
    • Alaa El-Din A. (Aladin) Bekhit + 1 more
    • English
    Novel Technologies for Processing and Preservation of Muscle Foods explores emerging and innovative technologies in the food industry and their role in enhancing the quality, safety, and sustainability of meat, fish, and seafood. Each chapter explores the biochemistry and microbiology underlying these technologies, their applications in the food industry, and the challenges and successes encountered in commercial settings. From improving tenderness and digestibility to developing hypoallergenic and functional foods, the book highlights the transformative potential of cutting-edge methods to meet the evolving demands of consumers and the food industry. Structured to provide a thorough understanding of both theory and practical applications, this book covers a wide range of topics, including the use of robotics and automation in meat processing, the development of biodegradable packaging, and the implications of Industry 4.0 technologies in food production. With contributions from leading experts, Novel Technologies for Processing and Preservation of Muscle Foods not only addresses existing gaps in knowledge but also proposes future directions for research and innovation. This timely resource will serve as a key reference for researchers, students, and professionals interested in the latest advancements in the processing and preservation of meat, fish, and seafood.

  • Cultured Meat Production

    Advances, Challenges and Opportunities
    • 1st Edition
    • Zuhaib F. Bhat + 1 more
    • English
    Cultured Meat Production: Advances, Challenges and Opportunities discusses technologies in this exciting field, along with the feasibility of commercial production of fully structured cultured meat and seafood. In addition to covering the latest science, the book examines consumer perception, religious and cultural considerations, and regulatory aspects, such as quality assurance and food safety. The book's chapters are written by academic and industry experts from around the world at the forefront of this exciting field. Researchers, entrepreneurs, and advanced student audiences who are interested in getting up-to-speed on lab-grown meat won't want to miss this timely book.The ever-expanding human population calls for novel ways to produce protein of sufficient quality and quantity, however finite animal and land resources and increasing environmental concerns are already beginning to limit our capacity to produce an adequate protein supply. Novel technologies now allow for the production of cultured meat and seafood, offering a potentially lower carbon footprint and substantially eliminating animal suffering.

  • Nonchicken Poultry Production

    • 1st Edition
    • Caven Mguvane Mnisi + 2 more
    • English
    Non-chicken Poultry Production focuses on the modern production of non-chicken poultry birds as alternatives to diversify animal protein options and complement conventional chicken production. The book offers a general review of the sustainable production of non-chicken birds followed by nutritional considerations for each bird of interest. Various strategies to improve the nutrition, welfare, and health of the birds are covered, with an emphasis on long-term economic viability and sustainability. It ultimately examines the future outlook for establishing long-term, sustainable production systems, helping aid academic and industry researchers meet the demand of growing populations and contributing to global food security.Demand for chicken and eggs has surged with population growth, rising income levels, and urbanization. Meeting the demand has proved a challenge for farmers and other stakeholders.

  • Plant-Derived Feed Additives and Animal-Based Foods

    Linking Animal Health, Product Quality, and Consumer Perceptions
    • 1st Edition
    • Mohamed E. Abd El-Hack
    • English
    Plant-Derived Feed Additives and Animal-Based Foods: Linking Animal Health, Product Quality, and Consumer Perceptions presents a comprehensive, multidisciplinary exploration of how plant-based feed additives, or phytogenics, can transform animal nutrition to improve livestock gut health, enhance product quality, and ultimately benefit consumer health. Moving beyond conventional feeding practices, this book integrates cutting-edge science on oxidative stress, inflammation, bioactive phytochemicals, and gut microbiota modulation. It covers a broad range of interdisciplinary topics from animal welfare to consumer science, and offers a unique “farm-to-fork” perspective that connects animal feed science with public health and sustainability. Organized into thirteen insightful chapters, Plant-derived Feed Additives and Animal-based Foods addresses key themes such as functional phyto-feed mechanisms, product quality, ethical and environmental considerations, regulatory frameworks, and future trends at the feed-food-health nexus. Designed for animal agriculturalists, veterinarians, and food scientists, this book provides both foundational knowledge and practical guidance for implementing ethical, sustainable, and economically viable feed interventions.

  • Encyclopedia of Meat Sciences

    • 3rd Edition
    • M. Dikeman
    • English
    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.

  • Meat Analogs

    Challenges and Perspectives
    • 1st Edition
    • Christophe Terrien
    • English
    Meat Analogs: Challenges and Perspectives provides an overview on the subject that is followed by an inventory of research perspectives to highlight the importance of issues and research relating to meat analogs. It explores the severe demographic, ecological, and economic and sociological constraints and uncertainties that exist in the allocation of food production resources. Alternative solutions, in particular meat substitutes, aka, meat analogs or mock-meats are discussed, as are dietary patterns and the control of markets.

  • Lawrie's Meat Science

    • 8th Edition
    • Fidel Toldra
    • English
    Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health.

  • New Aspects of Meat Quality

    From Genes to Ethics
    • 1st Edition
    • Peter P. Purslow
    • English
    New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values. Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries. These include, amongst others, animal welfare, the impacts of meat on human health, quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms. The book is divided into three main sections, with the first section covering the developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights recently developed techniques for measuring, predicting, and producing meat quality, and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, and what is sustainable, ethical, desirable, and healthy in meat production and consumption.

  • Meat Freezing

    A Source Book
    • 1st Edition
    • Volume 20
    • B.W. Berry
    • G. Charalambous + 1 more
    • English
    This book provides a comprehensive summary of the published research related to freezing of meat and poultry products. Among the aspects dealt with are: freezing rate, frozen storage temperature, frozen storage time, temperature fluctuations, thawing and packaging, and their influence on microbiology, storage life indicators, palatability, texture, histology, cooking properties, weight losses and chemical constitutents of red meat and poultry products.The information is presented in an easy-to-use tabular form. Summaries of individual research reports and papers are divided into fourteen main sections. For each summary, the Factors Studied and Characteristics Evaluated are first identified. A concise, yet sufficiently detailed, description of the Purpose and Methodology is given, followed by Results and Comments. A general conclusion, interpretation or comment determined by the original authors, the authors of this book, or both is presented under the heading of General Comments, and each summary concludes with the complete reference citation.Meat Freezing will serve as a useful source of information for those involved in research or conducting literature reviews in this area.

  • Encyclopedia of Meat Sciences

    • 2nd Edition
    • Carrick Devine + 1 more
    • English
    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.

  • Processed Meats

    Improving Safety, Nutrition and Quality
    • 1st Edition
    • Joseph P. Kerry + 1 more
    • English
    In a market in which consumers demand nutritionally-balanc... meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats.

  • Improving the Sensory and Nutritional Quality of Fresh Meat

    • 1st Edition
    • Joseph Kerry
    • English
    Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included.With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality.

  • Microbiological Analysis of Red Meat, Poultry and Eggs

    • 1st Edition
    • G Mead
    • English
    Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage. Consequently, monitoring the safety and quality of these products remains a primary concern. Microbiological analysis is an established tool in controlling the safety and quality of foods. Recent advances in preventative and risk-based approaches to food safety control have reinforced the role of microbiological testing of foods in food safety management.In a series of chapters written by international experts, the key aspects of microbiological analysis, such as sampling methods, use of faecal indicators, current approaches to testing of foods, detection and enumeration of pathogens and microbial identification techniques, are described and discussed. Attention is also given to the validation of analytical methods and Quality Assurance in the laboratory. Because of their present importance to the food industry, additional chapters on current and developing legislation in the European Union and the significance of Escherichia coli 0157 and other VTEC are included.Written by a team of international experts, Microbiological analysis of red meat, poultry and eggs is certain to become a standard reference in the important area of food microbiology.

  • Lawrie’s Meat Science

    • 7th Edition
    • R. A. Lawrie + 1 more
    • English
    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 biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie’s meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry.

  • Improving the Safety of Fresh Meat

    • 1st Edition
    • J Sofos
    • English
    The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry.Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry.

  • Encyclopedia of Meat Sciences

    • 1st Edition
    • Carrick Devine + 1 more
    • English
    The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedire...

  • Sausage Manufacture

    Principles and Practice
    • 1st Edition
    • E Essien
    • English
    Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer. It begins by considering issues of definition and the market trends which determine how consumers define quality. The book then discusses product formulation, describing the essential recipe information for the main types of sausage. The chapter also includes the calculations required for mandatory product labelling in the EU.Chapter 4 reviews the key stages in production from raw material procurement through chopping, filling and cooking to storage and distribution. Building on this foundation, the following chapter outlines good practice in safety and quality assurance.The final chapter reviews recent product development and novel products such as organic, vegetarian and low fat sausages which have emerged to meet changing consumer requirements. The book concludes with a series of useful appendices listing permitted additives, sample quality assurance and HACCP systems documentation.Writte... by an experienced industry professional, Sausage manufacture: principles and practice is a standard guide to good practice for manufacturers.

  • Meat Refrigeration

    • 1st Edition
    • S J James + 1 more
    • English
    The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-reno... Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer.Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems.Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 39
    • English
    Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

  • Low-Fat Meats

    Design Strategies and Human Implications
    • 1st Edition
    • Harold D. Hafs + 1 more
    • English
    This treatise embraces all of the various efforts to reduce fat in meat. Establishing methods such as breeding and feeding to control fatness are covered, but emphasis is on emerging technologies including meat processing and partitioning agents to reduce fat. Human implicaitons, such as health, social, ethical, and economic factors, are given special attention. Sensory charcteristics of low-fat meat, animal well being, and two new directions for the future are also discussed. Low-Fat Meats: Design Strategies and Human Implications provides an up-to-date overview of the technologies to produce low-fat meat, with a balanced discussion of the issues.Paying speical attention to health, social ethical, and economic implications inherent in developing low-fat meats, this volume also discusses sensory characteristics of low-fat meat, animal well being, and new directions for the future.