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.

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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