Lawrie’s Meat Science, 9th Edition

Lawries’ Meat Science 9th Edition PDF Download

By Fidel Toldra

Lawries’ Meat Science 9th Edition PDF 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
Table of Contents

Chapter 1: Introduction


1.1: Meat and muscle

1.2: Meat from other animals

1.3: Domestication of livestock

1.4: Trends and developments

1.5: Conclusions and future trends


Chapter 2: Factors influencing the growth of meat animals


2.1: Introduction

2.2: Measurement of growth and body/carcass composition

2.3: Animal influences on growth of farm animals

2.4: Nonanimal influences on growth of farm animals

2.5: Interactions between animal and nonanimal influences on growth of farm animals

2.6: Future developments


Chapter 3: The structure and growth of muscle


3.1: Introduction

3.2: The hierarchy of structures relevant to meat: From macroscopic to molecular

3.3: Muscle development and growth

3.4: Conclusions and future trends


Chapter 4: Chemical and biochemical constitution of muscle


4.1: General chemical aspects

4.2: Biochemical aspects

4.3: Factors affecting muscle function with possible consequences on meat quality

4.4: Conclusion and future trends


Chapter 5: The conversion of muscle to meat


5.1: Introduction

5.2: Rigor mortis

5.3: Postmortem metabolism

5.4: Factors controlling the rate of postmortem metabolism

5.5: Factors controlling the extent of postmortem metabolism

5.6: Abnormal postmortem metabolism

5.7: Presalughter stress

5.8: Development of meat quality attributes

5.9: Postmortem handling and meat quality

5.10: Aging and proteolysis

5.11: Conclusions


Chapter 6: Meat microbiology and spoilage


6.1: Introduction

6.2: Recent advances in meat microbiology and identification of the main bacterial species involved in spoilage

6.3: The main microbial contaminants of meat involved in spoilage

6.4: Devices for bacterial spoilage monitoring

6.5: Major spoilage manifestations

6.6: Conclusion


Chapter 7: The storage and preservation of meat: I—Thermal technologies


7.1: Introduction

7.2: Chilling

7.3: Freezing

7.4: Heating

7.5: Novel thermal procedures

7.6: Future trends


Chapter 8: The storage and preservation of meat: II—Nonthermal technologies


8.1: Introduction

8.2: Ionizing radiation

8.3: High pressure

8.4: Freeze dehydration


Further reading

Chapter 9: The storage and preservation of meat. III—Meat processing


9.1: Introduction

9.2: Curing

9.3: Fermentation

9.4: Dehydration

9.5: Smoking

9.6: Processing technologies for cured meat products

9.7: Conclusions and future trends


Chapter 10: The storage and preservation of meat: Storage and packaging


10.1: Introduction

10.2: Impact of microbiology on fresh meat quality attributes

10.3: Common technologies used to preserve fresh meat products and assist in a combined manner to extend product shelf life

10.4: Packaging materials used for fresh meat and muscle-based products

10.5: Smart and intelligent packaging systems

10.6: Conclusions


Relevant websites

Chapter 11: The eating quality of meat: I Color


11.1: Introduction

11.2: Myoglobin concentration

11.3: Myoglobin structure

11.4: Color phenomena in fresh meat

11.5: Color in cooked nitrite-cured and salted uncooked meats

11.6: Cooked meat color

11.7: Anomalies in meat color

11.8: Measuring meat color

11.9: Summary statement


Further reading

Chapter 12: The eating quality of meat: II—Tenderness


12.1: Introduction

12.2: Measuring tenderness

12.3: Conclusions and future trends


Chapter 13: The eating quality of meat: III—Flavor


13.1: Aroma and taste compounds

13.2: Volatile compounds generation reactions

13.3: Methodology for meat aroma volatile identification

13.4: Pre- and postslaughter factors affecting aroma

13.5: Off-flavors

13.6: Meat product flavor

13.7: Conclusions and future trends


Chapter 14: The eating quality of meat: IV—Water holding capacity and juiciness


14.1: Introduction

14.2: Definition of water-holding capacity and juiciness

14.3: Structural influences on the WHC of uncooked, cooked, and processed meat

14.4: Factors influencing WHC in raw muscle

14.5: Changes in WHC during cooking of raw meat

14.6: Juiciness: Influencing factors and interactions with WHC

14.7: Factors influencing WBC of meat products

14.8: Methods to measure WHC and juiciness

14.9: Conclusions and future trends


Further reading

Chapter 15: The eating quality of meat: V Sensory evaluation of meat


15.1: Introduction

15.2: Why sensory evaluation of meat is unique

15.3: Overview of how sensory is perceived and defining sensory attributes

15.4: Sensory controls for meat

15.5: Sensory techniques

15.6: Emerging or underutilized sensory techniques

15.7: Conclusions


Chapter 16: Meat safety—I Foodborne pathogens and other biological issues


16.1: Introduction

16.2: Biological meatborne hazards: Prevalence, transmission, and foodborne disease surveillance

16.3: Meatborne bacterial pathogens and toxins

16.4: Meatborne viruses

16.5: Meatborne parasites

16.6: Other biological issues

16.7: Current and future challenges to biological meat safety

16.8: Concluding remarks and outlook


Chapter 17: Meat safety: II Residues and contaminants


17.1: Introduction

17.2: Chemical contaminants and residues

17.3: Risk assessment

17.4: Analytical methods

17.5: Future trends and perspectives


Chapter 18: Meat authenticity and traceability


18.1: General overview

18.2: Intrinsic characteristics of the meat

18.3: Extrinsic characteristics of the meat

18.4: Conclusions and future trends


Chapter 19: Meat composition and nutritional value


19.1: Introduction

19.2: Global meat production and consumption

19.3: Composition of meat. Roles of nutrients in metabolism and recommended intakes

19.4: Meat as part of a healthy diet

19.5: Effects of cooking on nutrients in meat

19.6: Conclusions


Chapter 20: Meat and health


20.1: Introduction: Nutrients supplied from meat

20.2: Meat in healthy nutrition and diet

20.3: Recommended meat intakes

20.4: Functional muscle foods

20.5: Problematics with toxins and residues

20.6: Conclusions


Chapter 21: Sustainability I: Edible by-products


21.1: Introduction

21.2: Main co-products

21.3: Nutritional value of co-products

21.4: Products resulting from co-products

21.5: Added value products obtained from co-products

21.6: Conclusions and future trends


Chapter 22: Sustainability II: Sustainable animal production and meat processing



22.1: Introduction

22.2: Types of animal production systems around the world

22.3: What is sustainable animal production?

22.4: Why it is necessary to maintain sustainable animal production?

22.5: Some practices of sustainable animal production systems

22.6: Other technologies or strategies to improve sustainability of animal production

22.7: Meat processing

22.8: Benefits of sustainable animal production and meat processing

22.9: Future opportunities and perspectives

22.10: Conclusions


Chapter 23: Future meat market


23.1: Introduction

23.2: Trends in plant-protein-based meat analogs

23.3: Trends in insect proteins to be used in meat products

23.4: Cell-cultured meat and future market opportunities

23.5: Trends in organic meat products

23.6: Pandemic planning for the meat industry

23.7: Conclusion and remarks



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