Encyclopedia of Meat Sciences
Encyclopedia of Meat Sciences
Editors: Devine, C. and Dikeman, M.
Publication Year: 2014
Publisher: Elsevier Science & Technology
Single-User Purchase Price:
$2526.00

Unlimited-User Purchase Price:
$3789.00
ISBN: 978-0-12-384731-7
Category: Agriculture, Aquaculture & Food Sciences
Image Count:
1034
Book Status: Available
Table of Contents
This encyclopedia covers the core theories, methods, and techniques employed by meat scientists and their related applications currently used in research and industry.
Table of Contents
- Editorial Board
- Preface
- Introduction
- A
- ADDITIVES | Extenders
- ADDITIVES | Functional
- ANIMAL BREEDING AND GENETICS | DNA Markers and Marker-Assisted Selection in the Genomic Era
- ANIMAL BREEDING AND GENETICS | Traditional Animal Breeding
- ANIMAL HEALTH RISK ANALYSIS
- AUTOMATION IN THE MEAT INDUSTRY | Cutting and Boning
- AUTOMATION IN THE MEAT INDUSTRY | Slaughter Line Operation
- B
- BACON PRODUCTION | Bacon
- BACON PRODUCTION | Wiltshire Sides
- BIOFILM FORMATION
- BIOMETHANE PRODUCTION AND CLEANUP
- BIOPRESERVATION
- BIOTECHNOLOGY IN MEAT ANIMAL PRODUCTION | Cloning
- BIOTECHNOLOGY IN MEAT ANIMAL PRODUCTION | Genetically Modified Organisms in Meat Animal Production
- BOAR TAINT: BIOLOGICAL CAUSES AND PRACTICAL MEANS TO ALLEVIATE IT
- BY-PRODUCTS | Edible, for Human Consumption
- BY-PRODUCTS | Hides and Skins
- BY-PRODUCTS | Inedible
- C
- CANNING
- CARCASS CHILLING AND BONING
- CARCASS COMPOSITION, MUSCLE STRUCTURE, AND CONTRACTION
- CHEMICAL ANALYSIS | Analysis of Final Product Composition for Labeling
- CHEMICAL ANALYSIS | Physicochemical Analysis Methods
- CHEMICAL ANALYSIS | Raw Material Composition Analysis
- CHEMICAL ANALYSIS | Sampling and Statistical Requirements
- CHEMICAL ANALYSIS | Standard Methods
- CHEMICAL ANALYSIS FOR SPECIFIC COMPONENTS | Curing Agents
- CHEMICAL ANALYSIS FOR SPECIFIC COMPONENTS | Major Meat Components
- CHEMICAL ANALYSIS FOR SPECIFIC COMPONENTS | Micronutrients and Other Minor Meat Components
- CHEMICAL ANALYSIS FOR SPECIFIC COMPONENTS | Veterinary Drug Residue Analysis
- CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Adipose Tissue
- CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Chemical Composition
- CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Color and Pigment
- CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Palatability
- CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | pH Measurement
- CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Protein Functionality
- CHEMICAL AND PHYSICAL CHARACTERISTICS OF MEAT | Water-Holding Capacity
- CHEMISTRY AND PHYSICS OF COMMINUTED PRODUCTS | Emulsions and Batters
- CHEMISTRY AND PHYSICS OF COMMINUTED PRODUCTS | Nonmeat Proteins
- CHEMISTRY AND PHYSICS OF COMMINUTED PRODUCTS | Other Ingredients
- CHEMISTRY AND PHYSICS OF COMMINUTED PRODUCTS | Spices and Flavorings
- CLASSIFICATION OF CARCASSES | Beef Carcass Classification and Grading
- CLASSIFICATION OF CARCASSES | Pig Carcass Classification
- CONNECTIVE TISSUE: STRUCTURE, FUNCTION, AND INFLUENCE ON MEAT QUALITY
- CONVERSION OF MUSCLE TO MEAT | Aging
- CONVERSION OF MUSCLE TO MEAT | Color and Texture Deviations
- CONVERSION OF MUSCLE TO MEAT | Glycogen
- CONVERSION OF MUSCLE TO MEAT | Glycolysis
- CONVERSION OF MUSCLE TO MEAT | Rigor Mortis, Cold, and Rigor Shortening
- CONVERSION OF MUSCLE TO MEAT | Slaughter-Line Operation and Pig Meat Quality
- COOKING OF MEAT | Cooking of Meat
- COOKING OF MEAT | Flavor Development
- COOKING OF MEAT | Heat Processing Methods
- COOKING OF MEAT | Maillard Reaction and Browning
- COOKING OF MEAT | Physics and Chemistry
- COOKING OF MEAT | Warmed-Over Flavor
- CURING | Brine Curing of Meat
- CURING | Dry
- CURING | Natural and Organic Cured Meat Products in the United States
- CURING | Physiology of Nitric Oxide
- CURING | Production Procedures
- CUTTING AND BONING | Hot Boning of Meat
- CUTTING AND BONING | Traditional
- D
- DOUBLE-MUSCLED ANIMALS
- DRYING
- E
- ECONOMICS | Meat Business and Public Policy
- ELECTRICAL STIMULATION
- ENVIRONMENTAL CONTAMINANTS
- ENVIRONMENTAL IMPACT OF MEAT PRODUCTION | Primary Production/Meat and the Environment
- EQUIPMENT CLEANING
- ETHNIC MEAT PRODUCTS | Biltong: A Major South African Ethnic Meat Product
- ETHNIC MEAT PRODUCTS | Brazil and South America
- ETHNIC MEAT PRODUCTS | China and Southeast Asia
- ETHNIC MEAT PRODUCTS | France
- ETHNIC MEAT PRODUCTS | Germany
- ETHNIC MEAT PRODUCTS | India and Pakistan
- ETHNIC MEAT PRODUCTS | Japan and Korea
- ETHNIC MEAT PRODUCTS | Mediterranean
- ETHNIC MEAT PRODUCTS | Middle East
- ETHNIC MEAT PRODUCTS | North America
- ETHNIC MEAT PRODUCTS | Poland
- EXSANGUINATION
- EXTRUSION TECHNOLOGY
- F
- FERMENTATION
- FISH INSPECTION
- FOODBORNE ZOONOSES
- FOREIGN BODIES
- FUNCTIONAL FOODS
- G
- GENOME PROJECTS | Modern Genetics and Genomic Technologies and Their Application in the Meat Industry – Red Meat Animals, Poultry
- GROWTH OF MEAT ANIMALS | Adipose Tissue Development
- GROWTH OF MEAT ANIMALS | Endocrinology
- GROWTH OF MEAT ANIMALS | Growth Patterns
- GROWTH OF MEAT ANIMALS | Metabolic Modifiers
- GROWTH OF MEAT ANIMALS | Muscle
- GROWTH OF MEAT ANIMALS | Physiology
- H
- HAM PRODUCTION | Cooked Ham
- HAM PRODUCTION | Dry-Cured Ham
- HAZARD ANALYSIS CRITICAL CONTROL POINT AND SELF-REGULATION
- HUMAN NUTRITION | Cancer Health Concerns
- HUMAN NUTRITION | Cardiovascular and Obesity Health Concerns
- HUMAN NUTRITION | Macronutrients in Meat
- HUMAN NUTRITION | Meat and Human Diet: Facts and Myths
- HUMAN NUTRITION | Micronutrients in Meat
- HUMAN NUTRITION | Nutraceuticals
- HUMAN NUTRITION | Vegetarianism
- I
- IRRADIATION
- L
- LABORATORY ACCREDITATION
- M
- MANURE/WASTE MANAGEMENT | Manure Management
- MANURE/WASTE MANAGEMENT | Waste Management in Europe
- MEASUREMENT OF MEAT QUALITY | Measurements of Water-holding Capacity and Color: Objective and Subjective
- MEAT, ANIMAL, POULTRY AND FISH PRODUCTION AND MANAGEMENT | Antibiotic Growth Promotants
- MEAT, ANIMAL, POULTRY AND FISH PRODUCTION AND MANAGEMENT | Beta-Agonists
- MEAT, ANIMAL, POULTRY AND FISH PRODUCTION AND MANAGEMENT | Bovine and Porcine Somatotropin
- MEAT, ANIMAL, POULTRY AND FISH PRODUCTION AND MANAGEMENT | Disease Control and Specific Pathogen Free Pig Production
- MEAT, ANIMAL, POULTRY AND FISH PRODUCTION AND MANAGEMENT | Exotic and other Species
- MEAT, ANIMAL, POULTRY AND FISH PRODUCTION AND MANAGEMENT | Meat Production in Organic Farming
- MEAT, ANIMAL, POULTRY AND FISH PRODUCTION AND MANAGEMENT | Poultry
- MEAT, ANIMAL, POULTRY AND FISH PRODUCTION AND MANAGEMENT | Red Meat Animals
- MEAT-BORNE HAZARDS, CONCEPTS AND METHODS FOR MITIGATING RISKS RELATED TO
- MEAT MARKETING | Cold Chain
- MEAT MARKETING | Market Requirements and Specifications
- MEAT MARKETING | Transport of Meat and Meat Products
- MEAT MARKETING | Wet Markets
- MEAT PRICING SYSTEMS
- MEAT RESEARCH INSTITUTIONS
- MEAT SPECIES DETERMINATION
- MECHANICALLY RECOVERED MEAT
- MICROBIAL CONTAMINATION | Decontamination of Fresh Meat
- MICROBIAL CONTAMINATION | Decontamination of Processed Meat
- MICROBIAL CONTAMINATION | Microbial Contamination of Fresh Meat
- MICROBIAL CONTAMINATION | Microbial Contamination of Processed Meat
- MICROBIOLOGICAL ANALYSIS | DNA Methods
- MICROBIOLOGICAL ANALYSIS | Indicator Organisms in Meat
- MICROBIOLOGICAL ANALYSIS | Standard Methods
- MICROBIOLOGICAL SAFETY OF MEAT | Aeromonas spp.
- MICROBIOLOGICAL SAFETY OF MEAT | Bacillus cereus
- MICROBIOLOGICAL SAFETY OF MEAT | Clostridium botulinum and Botulism
- MICROBIOLOGICAL SAFETY OF MEAT | Clostridium perfringens
- MICROBIOLOGICAL SAFETY OF MEAT | Emerging Pathogens
- MICROBIOLOGICAL SAFETY OF MEAT | Hurdle Technology
- MICROBIOLOGICAL SAFETY OF MEAT | Listeria monocytogenes
- MICROBIOLOGICAL SAFETY OF MEAT | Pathogenic Escherichia coli
- MICROBIOLOGICAL SAFETY OF MEAT | Prions
- MICROBIOLOGICAL SAFETY OF MEAT | Salmonella spp.
- MICROBIOLOGICAL SAFETY OF MEAT | Staphylococcus aureus
- MICROBIOLOGICAL SAFETY OF MEAT | Thermotolerant Campylobacter
- MICROBIOLOGICAL SAFETY OF MEAT | Viruses
- MICROBIOLOGICAL SAFETY OF MEAT | Yeasts and Molds
- MICROBIOLOGICAL SAFETY OF MEAT | Yersinia enterocolitica
- MICROORGANISMS AND RESISTANCE TO ANTIBIOTICS, THE UBIQUITY OF | Antibiotic Resistance by Microorganisms
- MICROORGANISMS AND RESISTANCE TO ANTIBIOTICS, THE UBIQUITY OF | Potential Environmental and Wildlife Sources of Microorganisms in Meat
- MINCED MEATS
- MODELING IN MEAT SCIENCE | Meat Quality
- MODELING IN MEAT SCIENCE | Microbiology
- MODELING IN MEAT SCIENCE | Refrigeration
- MUSCLE FIBER TYPES AND MEAT QUALITY
- N
- NUTRIENT CLAIMS ON PACKAGING
- NUTRITION OF MEAT ANIMALS | Pigs
- NUTRITION OF MEAT ANIMALS | Poultry
- NUTRITION OF MEAT ANIMALS | Ruminants
- O
- ON-LINE MEASUREMENT OF MEAT COMPOSITION
- ON-LINE MEASUREMENT OF MEAT QUALITY
- P
- PACKAGING | Equipment
- PACKAGING | Modified and Controlled Atmosphere
- PACKAGING | Overwrapping
- PACKAGING | Technology and Films
- PACKAGING | Vacuum
- PARASITES PRESENT IN MEAT AND VISCERA OF LAND FARMED ANIMALS
- PATENTING PRODUCTS, PROCESSES, AND APPARATUSES
- PHYSICAL MEASUREMENTS | Other Physical Measurements
- PHYSICAL MEASUREMENTS | Temperature Measurement
- POTENTIAL CHEMICAL HAZARDS ASSOCIATED WITH MEAT
- PREDICTION OF MEAT ATTRIBUTES FROM INTACT MUSCLE USING NEAR-INFRARED SPECTROSCOPY
- PRESERVATION METHODS OF ANIMAL PRODUCTS
- PRESLAUGHTER HANDLING | Behavior of Cattle, Pigs, Sheep, Bison, and Deer during Handling and Transport
- PRESLAUGHTER HANDLING | Design of Stockyards, Lairages, Corrals, Races, Chutes, and Loading Ramps
- PRESLAUGHTER HANDLING | Preslaughter Handling
- PRESLAUGHTER HANDLING | Welfare Including Housing Conditions
- PRESLAUGHTER HANDLING | Welfare of Animals
- PROCESSING EQUIPMENT | Battering and Breading Equipment
- PROCESSING EQUIPMENT | Brine Injectors
- PROCESSING EQUIPMENT | Mixing and Cutting Equipment
- PROCESSING EQUIPMENT | Smoking and Cooking Equipment
- PROCESSING EQUIPMENT | Tumblers and Massagers
- PROFESSIONAL ORGANIZATIONS
- PROTEOMIC TECHNOLOGIES AND THEIR APPLICATIONS IN THE MEAT INDUSTRY
- Q
- QUALITY MANAGEMENT | Abattoirs and Processing Plants
- QUALITY MANAGEMENT | Farm Level: Pork Quality
- QUALITY MANAGEMENT | Farm Level: Safety and Quality of Beef
- R
- REFRIGERATION AND FREEZING TECHNOLOGY | Applications
- REFRIGERATION AND FREEZING TECHNOLOGY | Equipment
- REFRIGERATION AND FREEZING TECHNOLOGY | Freezing and Product Quality
- REFRIGERATION AND FREEZING TECHNOLOGY | Principles
- REFRIGERATION AND FREEZING TECHNOLOGY | Thawing
- RELIGIOUS SLAUGHTER
- RESIDUES IN MEAT AND MEAT PRODUCTS | Feed and Drug Residues
- RESIDUES IN MEAT AND MEAT PRODUCTS | Residues Associated with Meat Production
- RISK ANALYSIS AND QUANTITATIVE RISK MANAGEMENT
- S
- SAUSAGE CASINGS
- SAUSAGES, TYPES OF | Cooked
- SAUSAGES, TYPES OF | Dry and Semidry
- SAUSAGES, TYPES OF | Emulsion
- SAUSAGES, TYPES OF | Fresh
- SENSORY AND MEAT QUALITY, OPTIMIZATION OF
- SENSORY ASSESSMENT OF MEAT
- SLAUGHTER, ETHICS, AND THE LAW
- SLAUGHTER-LINE OPERATION | Cattle
- SLAUGHTER-LINE OPERATION | Other Species
- SLAUGHTER-LINE OPERATION | Pigs
- SLAUGHTER-LINE OPERATION | Poultry
- SLAUGHTER-LINE OPERATION | Sheep and Goats
- SMOKING | Liquid Smoke (Smoke Condensate) Application
- SMOKING | Traditional
- SPECIES OF MEAT ANIMALS | Cattle
- SPECIES OF MEAT ANIMALS | Finfish
- SPECIES OF MEAT ANIMALS | Game and Exotic Animals
- SPECIES OF MEAT ANIMALS | Meat Animals, Origin and Domestication
- SPECIES OF MEAT ANIMALS | Pigs
- SPECIES OF MEAT ANIMALS | Poultry
- SPECIES OF MEAT ANIMALS | Sheep and Goats
- SPECIES OF MEAT ANIMALS | Shellfish
- SPOILAGE, FACTORS AFFECTING | Microbiological
- SPOILAGE, FACTORS AFFECTING | Oxidative and Enzymatic
- STUNNING | CO2 and Other Gases
- STUNNING | Electrical Stunning
- STUNNING | Mechanical Stunning
- STUNNING | Slaughter: Immobilization
- STUNNING AND KILLING OF FARMED FISH: HOW TO PUT IT INTO PRACTICE?
- SUSTAINABLE MUSCLE FOODS INDUSTRY
- T
- TENDERIZING MECHANISMS | Chemical
- TENDERIZING MECHANISMS | Enzymatic
- TENDERIZING MECHANISMS | Mechanical
- TENDERNESS MEASUREMENT
- THERMOPHYSICAL PROPERTIES