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