Meat Processing Improving Quality

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Meat Processing Improving Quality

By J P Kerry, J F Kerry and D. A. Ledward

Meat Processing Improving Quality PDF. Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research.

Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processing
Examines the range of processing techniques that have been deployed at various stages in the supply chain
Comprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing

Table of Contents

Defining meat quality.

Part 1 Analysing meat quality: Factors affecting the quality of raw meat

Nutritional quality of meat

Lipid-derived flavours in meat products

Modelling colour stability in meat

Fat content of meat and meat products.

Part 2 Measuring quality: Quality indicators for raw meat

Sensory analysis of meat

On-line monitoring of meat quality

Microbiological hazard identification in the meat industry.

Part 3 New techniques for improving quality: Modelling beef cattle production to improve quality

New developments in decontaminating raw meat

Automated meat processing

New developments in the chilling and freezing of meat

High pressure processing of meat

Processing and quality control of restructured meat

Quality control of fermented meat products

Quality control of low-fat meat products

New techniques for analysing raw meat

Meat packaging.

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Meat Science An Introductory Text

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Meat Science An Introductory Text

By P. D. Warriss

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 Meat
Meat production and consumption
Concerns about eating meat
2. The Growth and Body Composition of Animals
Growth in animals
Carcass yield and composition
Growth-promoting agents
Describing and predicting composition
3. The Chemical Composition and Structure of Meat
The chemical composition of meat
The structure of meat
The contractile and other muscle proteins
Muscle contraction
4. The Slaughter of Animals
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 Meat
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 Quality
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 Quality
The marketing process
Carcass quality effects
Lean meat quality
Other effects on quality
8. Post-mortem Handling of Carcasses and Meat Quality
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 Preservation
Disease and the contamination of meat
Microbial contamination
The preservation of meat
Ensuring meat is safe to eat
10. Animal Welfare
Welfare and its measurement
Stress
Ways to promote an improvement in animal welfare
11. Measuring the Composition and Physical Characteristics of Meat
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 Quality
Meat texture
Meat flavour
Taste panelling and sensory evaluation
A strategy for the assessment of eating quality
References
Index

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Meat Science and Applications

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Meat Science and Applications

By Y. H. Hui, Wai-Kit Nip and Robert Rogers

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

meat co-products

occupational safety

waste management.

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Milk: The Vital Force

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Milk: The Vital Force

By Organizing Committee of the XXII International Dairy

Milk: The Vital Force PDF. The 22nd International Dairy Congress was the first to offer to participants the opportunity to present their work in the form of a poster, the object being to include more con tributions in the programme than there was time available for oral presentations. The posters were also intended to ~lace. up to a point, the brief communications that were received for. and published at. previous international dairy congresses but which had been criticized on various grounds. The Organizing Committee’s criteria for the acceptance of a poster included the following : – the subject matter should not have appeared in print prior to the Congress – the poster should contain useful and mainly new information – the poster should have an adequate technical or scientific basis Authors whose posters were accepted were invited to display ~r material at the Congress and be present to explain it to interested participants. The texts presented are also publ ished in this volume. The International Dairy Federation is interested in the views of Congress participants and of readers of ~his volume as to the relative value of posters vs brief communications. Any comments will be kept for consideration when future Internat ional Congresses are planned : they should be sent to TDF Secretariat at the address below. IDF General Secretariat 41. square Vergote B-1040 Brussels September 1986 CON TEN T S MONDAY J. Kwiatkowski, M. Jurczak, M. Zajac / Effectiveness 1.

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Milk and Dairy Products in Human Nutrition: Production, Composition and Health

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Milk and Dairy Products in Human Nutrition: Production, Composition and Health

By Young W. Park and George F. W. Haenlein

Milk and Dairy Products in Human Nutrition: Production, Composition and Health PDF. Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans.

Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health.

Milk and Dairy Products in Human Nutrition: Production, Composition and Health is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world.

The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.

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Milk and Milk Products: Technology, Chemistry and Microbiology

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Milk and Milk Products: Technology, Chemistry and Microbiology

By Alan H. Varnam

Milk and Milk Products: Technology, Chemistry and Microbiology PDF. Milk has been an important food for man since the domestication of cattle and the adoption of a pastoralist agriculture. It is also the most versatile of the animal-derived food commodities and is a component of the diet in many physical forms. In addition to milk itself, a rural technology evolved which permitted the manufacture of cheese, fer mented milks, cream and butter. At a later date, successive advances in technology were exploited in the manufacture of ice cream, concen trated and dried milks and, at a later date, of ultra-heat-treated dairy products, new dairy desserts and new functional products. At the same time, however, dairy products have been increasingly perceived as unhealthy foods and a number of high quality dairy substitutes, or analogues, have been developed which have made significant inroads into the total dairy food market. Paradoxically, perhaps, the technology which, on the one hand, presents a threat to the dairy industry through making possible high quality substitutes offers, on the other hand, an opportunity to exploit new uses for milk and its components and to develop entirely new dairy products. Further, the development of products such as low fat dairy spreads has tended to blur the distinction between the dairy industry and its imitators and further broadened the range of knowledge required of dairy scientists and technologists.

Table of Contents

1- Introduction

2- Liquid milk and liquid mild products

3- Concentrated and dried milk products

4- Dairy protein products

5- Cream and cream-based products

6- Butter, margarine and spreads

7- Cheese

8- Fermented milks

9- Ice cream and related products.

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Milk Production (Food Science and Technology)

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Milk Production (Food Science and Technology)

By Boulbaba Rekik

Milk Production (Food Science and Technology) PDF. Milk is unarguably the most nutritious bio-fluid in all of nature. Milk sufficiency for neonatal brain, nervous and immune systems, and bone development and supportive tissue growth for even up to two years without a major need for alternative foods is an evolutionary proof for its irreplaceable role in human nutrition. Milk production in ruminants is a bio-complex process that necessitates conversion of least available plant materials into the most enriched available nutrients. This book presents current research in the study of milk production, with a particular focus on the biological components and nutritional quality of milk.

Table of Contents

Preface
List of Contributors

Part I: Physiology of Lactation
Chapter I Mammary Glands, Aquaporins and Milk Production

Part II: Milk for Humans of All Ages
Chapter II Science and Pseudo-Science of Milk Implications for Human Health

Chapter III Ruminant Milk and Human Wellbeing: A Multi-Species Review of
the Natural Relations
Chapter IV Colostral and Lactogenic Maternal Immunity: Humoral and Cellular
Factors of Induction and Transmission to the Neonate
Chapter V The Importance of Milk Fatty Acids in Human Nutrition

Part III: Milk Production by Different Species in Varied Geographical Areas
Chapter VI Investigations on the Geographical Origin of Cow Milk and Comparison of the Lipid Composition of Cow and Buffalo Milk by Means of Traditional and Innovative Physico-Chemical Analyses
Chapter VII Alternative Approaches for the Prevention of Bovine Mastitis.
Probiotics, Bioactive Compounds and Vaccines
Chapter VIII Milk Production of Holsteins under Mediterranean Conditions: Case
of the Tunisian Population
Chapter IX Fresh Ewe Milk Production and Cereal Nutrition: A Peripartal
Interactive Model of Grain Choice and Level
Chapter X Fatty Acid Composition of Milk Lipids in Response to Dietary Fish
and Safflower Oils

Part IV: Milk Products and Valorization Techniques
Chapter XI Genetic Factors and Dairy-Technological Valorisation of Milk

Part V: Animal Welfare
Chapter XII Animal Welfare in Dairy Operations: A Postmodern View 2

Index

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Milk Proteins: Nutritional, Clinical, Functional and Technological Aspects

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Milk Proteins: Nutritional, Clinical, Functional and Technological Aspects

By C.A. Barth and E. Schlimme

Milk Proteins: Nutritional, Clinical, Functional and Technological Aspects PDF reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien tists from around the world attended and addressed pure, as well as applied fields of protein research and technology. This book is divided into five sections, each adapted from the symposium’s invited lectures, short communications, and poster presentations. New criteria for the “bio logical value” of dietary proteins and their relationships are considered according to: – Milk Proteins and Nitrogen Equilibrium – Milk Proteins and Ligands – Milk Proteins: Structural and Genetic Aspects – Milk Proteins: Technological and Functional Aspects – Milk Proteins and Clinical Nutrition Generally, different dietary proteins are classified according to their “biological value,” i.e., their capacity to cause different retention of nitrogen in the body. But we think there are other intriguing leads worth studying that may help to identify which dietary proteins are best recommended for specific dietary situations or clini cal conditions. In addition, we have taken into consideration new fields such as attempts to determine the three-dimensional structure of proteins using two-dimensional NMR spectroscopy, and the application of genetic engineering to the lactating cell. In other words, we are on the way to the transgenic cow with customized milk constituents and composition.

Table of Contents

Introductory Remarks.
Research Funding by the EEC.
The Industry’s Interest in Protein Research.
Milk Protein and Nitrogen Equilibrium.
How to Evaluate Dietary Protein.
Milk Proteins and Tissue Nitrogen Equilibrium.
The Endocrine Response to Dietary Protein: the Anabolic Drive on Growth.
Endocrine Response to Animal and Vegetable Protein.
Reliability and Limitations of the Homoarginine Method for Evaluation of Protein Digestibility in the Pig.
Lactoferrin Content in Feces in Ileostomy-operated Children Fed Human Milk.
Specificity of the Intestinal Lactoferrin Receptor.
The Effects of Quantity and Type of Dietary Protein on the Rehabilitation after a Period of Energetic Undernourishment.
General Discussion: Milk Protein and Nitrogen Equilibrium.
Milk Proteins and Ligands.
Milk Proteins and Metabolic Requirements of Trace Elements, Minerals, and Vitamins.
Manganese Absorption from Human Milk, Cow Milk, and Infant Formulas.
Intrinsic Labelling of Iron in Milk.
Does Bovine Lactoferrin Resist Absorption in the Small Intestine of Neonatal and Adult Pigs?.
Can Lactoferrin Supplementation Improve the Availability of Iron from Milk?.
The Nutritive Value of Bovine Lactoferrin.
General Discussion: Milk Proteins and Ligands.
Milk Proteins: Structural and Genetic Aspects.
Structure and Variability of Milk Proteins.
Modification of Milk by Gene Transfer.
Analysis of Protein Structure in Solution by Two-Dimensional NMR Spectroscopy: 2D-1H NMR Investigation of Ribonuclease T1 and Its Complexes with 2? and 3?
Guanosine Monophosphates.
Bioactive Sequences in Milk Proteins.
Isolation and Chemical Characterization of a Phosphopeptide from In Vivo Digests of Casein.
Expression of an ?s1-Casein cDNA-Clone in a Cell-free and Procaryote Model System.
Heat Stability of Milk with Increased Whey Protein Content.
Ultrastructural Characterization of High Molecular Weight Milkfat Globule Membrane Glycoproteins.
Colostrum as a Source of Antibodies.
Expression of the Bovine ?s1-Casein cDNA in CHO Cells.
Screening Methods for Genetic Variants of Milk Proteins.
Rheological Properties of Heat-Induced Whey Protein Gels.
General Discussion: Milk Proteins – Structural and Genetic Aspects.
Milk Proteins: Technological and Functional Aspects.
Protein Modification: Effects on Functional Properties and Digestibility.
Structural Changes in Milk Proteins.
Technological and Functional Aspects of Milk Proteins.
In Vitro Digestion of Bovine Milk Proteins by Trypsin Hydrolysis and pH-Stat Analysis.
Degradation of ?-casein by Mesophilic Starter Lactococci.
Determination of Furosine, Lysinoalanine (LAL) and 5-Hydroxymethylfurfural (HMF) as a Measure of Heat Intensity for UHT-Milk.
Analysis of Milk Proteins and Their Proteolytic Products by Use of a Modified OPA-method.
Effect of Technological Treatments of Milk on Gastric Digestion.
Molecular Weight Determination of Protein Hydrolysates (FPLC).
Heat Coagulability of Whey Proteins in Acidic Conditions.
Selected Gelation Properties of Beta-Lactoglobulin in Comparison with Whey Protein Concentrate.
Study on Heat Stability and Coagulation Properties of Milks with Different Protein Genotype.
Modelization of Gastric Digestion of Milk Proteins.
General Discussion: Milk Proteins – Technological and Functional Aspects.
Milk Protein and Clinical Nutrition.
Milk Protein Allergy: Clinical Features, Pathogenesis, and Therapeutic Implications.
Milk Protein and Enterai and Parenteral Feeding in Disease.
Is Milk Intake Still Adequate in Present-day Practice of Child Nutrition?.
Enteral vs Parenteral Nutrition in the Early Postoperative Phase with Special Regard to Protein Metabolism.
Influence of Casomorphin on Plasma Lipid Levels and Lipid Secretion Rates.
The Absorption of Proteins From the Gut in Cyclosporin-A Treated Animals.
Influence of Diet and Stage of Lactation on Taurine Contents in Milk.
General Discussion: Milk Protein and Clinical Nutrition.
List of Participants.

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Milk: the Mammary Gland and Its Secretion

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Milk: the Mammary Gland and Its Secretion

By S. K. Kon and A. T. Cowie

Milk: the Mammary Gland and Its Secretion PDF provides an overview of the state of knowledge in lactation. The book opens with a study on the metabolic cost of lactating, and the role of diet in sustaining lactation. This is followed by separate chapters on the nutrition of the lactating ruminant, mare, and sow, with special emphasis to the nutritional requirements; and the three major metabolic diseases of cattle, and particularly lactating cows: parturient paresis (milk fever), hypomagnesaemia (grass tetany), and ketosis. Subsequent chapters deal with the nutritive needs for lactation in the rat; the chemical and nutritional characteristics of the milk; and breast milk and cow’s milk as food for infants. The final chapters discuss the problems of the post-natal phase of growth and development of the young, and the effects of the amount and composition of the milk supply; and the immunological aspects of colostrum.

Table of Contents

Contributors to Volume II

Contents of Volume I

V. Nutrition of the Lactating Animal

13. Nutrition of the Lactating Woman

I. Introduction

II. Diet Surveys and Feeding Experiments

III. Nutritional Requirements in Lactation

IV. Lactation and Health

V. Summing Up

References

14. Nutrition of Lactating Farm Animals

I. Introduction

II. Digestion, Absorption and Gastro-intestinal Synthesis

III. Nutritional Requirements and Belated Metabolism

References

15. Metabolic Disturbances Associated with Lactation

I. Introduction

II. Parturient Paresis

III. Hypomagnesaemia

IV. Bovine Ketosis

V. Conclusions

References

16. Dietary Requirements for Lactation in the Eat and Other Laboratory Animals

I. Introduction

II. Protein Requirement

III. Mineral (Elements) Requirements

IV. Water-soluble Vitamin Requirements

V. Fat-soluble Vitamin and Lipid Requirements

VI. Water and Calorie Requirements

VII. Summary

References

VI. Nutritional Value of Milk

17. The Composition of Milk and the Nutritive Value of Its Components

I. Introduction

II. Lactose and Other Carbohydrates

III. Milk Proteins and Other Nitrogenous Constituents

IV. Minerals

V. Milk Fat

VI. Dissolved Gases of Milk

VII. Some Physical and Other Properties of Milk

VIII. Factors Influencing the Composition of Milk

IX. Vitamins

X. Milk in the Diet of Man

XI. Conclusion

References

18. Human Milk and Cow’s Milk in Infant Nutrition

I. Introduction

II. Constituents and Properties of Human Milk

III. Physiological Value of Human Milk

IV. Physiological Value of Cow’s Milk in Infant Feeding

V. Dietary Requirement of Infants

References

19. Lactation and the Growth of the Young

I. Introduction

II. The Biology of Lactation

III. The Regulation of Lactation

IV. The Maturity of the Young

V. Milk as Food for the Young

VI. Conclusions

References

20. Immunological Aspects of Colostrum

I. Transfer of Immunity from Mother to Offspring in Different Animal Species

II. Colostrum and the Farm Animal

III. Colostrum and Disease

References

Author Index

Subject Index

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Modern Dairy Technology: Volume 2 Advances in Milk Products 2nd Edition

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Modern Dairy Technology: Volume 2 Advances in Milk Products 2nd Edition

By R. K. Robinson

Modern Dairy Technology: Volume 2 Advances in Milk Products 2nd Edition PDF. As with the products and processes described in Volume· I of this book, many of the technical changes associated with, for example, the manufacture of cheeses or fermented milks have been subtle rather than dramatic. Nonetheless, the importance for the dairy industry has often been profound. The market demand for dairy products containing ‘health-promoting’ cultures is a development that was barely discernible 10 years ago, and yet many manufacturers are now generating a whole range of bio-yoghurts and similar retail items. Similarly, the legislation covering food hygiene has been modified to place additional demands upon manufacturers, a move that has in turn encouraged the further development of analytical methods for quality controL These modifications to manufacturing practices are, along with many others, reflected in this second edition, and I acknowledge with gratitude the enthusiastic co-operation of all the authors associated with this project in bringing their disparate contributions up-to-date. R. K. ROBINSON v Preface to the First Edition Retail sales of most dairy products are still on the increase world-wide, and this expansion is, at least in part, a reflection of the fact that prices have tended to remain at a competitive level.

Table of Contents

1. Manufacture of Yoghurt and Other Fermented Milks.

2. Modern Cheesemaking: Hard Cheeses.

3. Modern Cheesemaking: Soft Cheeses.

4. Developments in Frozen-Products Manufacture.

5. Physical Properties of Dairy Products.

6. Modern Laboratory Practice — 1: Chemical Analyses

7. Modern Laboratory Practice — 2: Microbiological Analyses.

8. Technology for the Developing Countries.

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