Meat Science and Applications PDF compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical examples and helpful diagrams.
Table of Contents
Meat science – chemistry, biochemistry and biotechnology: meat composition
postmortem muscle chemistry
meat colour
flavours of meat products
analytical methods
meat biotechnology. Meat safety: microbiology of meats
meat safety
drug residues in meat – emerging issues. Slaughtering and carcass processing: antemortem handling and welfare
slaughtering and processing equipment
carcass processing -factors affecting quality
carcass processing – quality controls
electrical inputs and meat processing. Processing meats: meat and meat products
spices and flavourings for meat and meat products
intermediate-moisture meat and dehydrated meat
manufacturing of reduced-fat, low-fat and fat-free emulsion sausage
meat packaging – protection, preservation and presentation
meat curing technology
meat smoking technology
meat canning technology
meat fermentation technology. Meat production, byproducts, workers’ safety and waste management: meat production
