Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal's growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered.
- Includes new information on improved added value of meat by-products for increased sustainability
- Presents best practices sustainable animal production and meat processing
- Provides the latest developments in organic meat and meat products and on cell-cultured meat and future market opportunities
Auflage
Sprache
Verlagsort
Verlagsgruppe
Elsevier Science & Techn.
Illustrationen
Approx. 100 illustrations (75 in full color)
Dateigröße
ISBN-13
978-0-323-98453-9 (9780323984539)
Schweitzer Klassifikation
1. Introduction2. Factors influencing the growth of meat animals3. The structure and growth of muscle4. Chemical and biochemical constitution of muscle5. The conversion of muscle to meat6. Meat microbiology and spoilage7. The storage and preservation of meat: I Thermal technologies8. The storage and preservation of meat: II Non-thermal technologies 9. The storage and preservation of meat: III Meat processing10. The storage and preservation of meat: IV Packaging and storage11. The eating quality of meat: I Colour12. The eating quality of meat: II Tenderness13. The eating quality of meat: III Flavour14. The eating quality of meat: IV Water holding capacity and juiciness15. The eating quality of meat: V Sensory evaluation of meat16. Phenotyping of animals and their meat: Applications of low power ultrasounds, near infrared spectroscopy, Raman spectroscopy and hyperspectral imaging17. Meat safety: I Foodborne pathogens and other biological issues18. Meat safety: II Residues and contaminants19. Meat authenticity and traceability20. Meat composition and nutritional value21. Meat and health22. Edible by-products
