Meat Science An Introductory Text PDF Book. This is an introductory textbook on meat science that will be suitable for students of animal, veterinary and food science. The book covers topics in producing and eating meat, the growth and body composition of animals, animal slaughter, the chemical composition and structure of meat and other relevant areas. It will also serve as a primer for those taking a postgraduate course in meat science, and provide useful background for professionals in food hygiene and meat inspection.
Table of Contents
Preface ix 1. Producing and Eating MeatÂ
Meat production and consumption
Concerns about eating meat 2. The Growth and Body Composition of AnimalsÂ
Growth in animals
Carcass yield and composition
Growth-promoting agents
Describing and predicting composition 3. The Chemical Composition and Structure of MeatÂ
The chemical composition of meat
The structure of meat
The contractile and other muscle proteins
Muscle contraction 4. The Slaughter of AnimalsÂ
Handling and ante-mortem inspection
Stunning
Slaughter
Carcass dressing, post-mortem inspection and butchery
The operation of abattoirs 5. Post-mortem Changes in Muscle and its Conversion into MeatÂ
Muscle metabolism in the living animals
Post-mortem acidification and rigor development
The resolution of rigor mortis and the tenderization of meat
Other changes occurring in the conversion of muscle to meat 6. Meat QualityÂ
What meat quality means
Ways to improve quality
Some specific quality concerns in beef and pork 7. The Effects of Live Animal Handling on Carcass and Meat QualityÂ
The marketing process
Carcass quality effects
Lean meat quality
Other effects on quality 8. Post-mortem Handling of Carcasses and Meat QualityÂ
Temperature effects
Carcass handling procedures to improve quality
Meat packaging
Use of antioxidants
Tenderizing by marinading and injection
Processed meat products
Mechanically recovered meat
Pressure treatment 9. Meat Hygiene, Spoilage and PreservationÂ
Disease and the contamination of meat
Microbial contamination
The preservation of meat
Ensuring meat is safe to eat 10. Animal WelfareÂ
Welfare and its measurement
Stress
Ways to promote an improvement in animal welfare 11. Measuring the Composition and Physical Characteristics of MeatÂ
Chemical composition
Meat species identification
Colour and appearance
Light scattering and paleness
Water-holding capacity
Use of on-line measurements to predict pork quality
The pH of meat
Rigor mortis 12. Measuring Eating QualityÂ
Meat texture
Meat flavour
Taste panelling and sensory evaluation
A strategy for the assessment of eating quality References IndexÂ
