Cole / Lawrie Meat

1. Auflage 2013
ISBN: 978-1-4831-4469-6
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 608 Seiten, Web PDF

Meat provides an introductory review of the meat-eating habit in man and covers the production, preservation, composition, eating quality, human nutrition, and assessment of the future role of meat. Meat continues to be a major food commodity. Despite the high cost of production of meat animals and their lower efficiency of protein synthesis compared with that of plants and micro-organisms, meat is likely to be important in the human diet for as long as can be foreseen in the future. This book intends to emphasize the fact that the sequence of events, from the conception of meat animals to their incorporation in the human diet, is continuous. The properties of the commodity when eaten are influenced, in the nature and degree of their expression, by all the earlier components in this chain of circumstances. This text is a useful reference for students conducting research within the fields of agriculture science, biochemistry, and nutrition.

Autoren/Hrsg.

Cole, D J A

Lawrie, R. A.

Inhaltsverzeichnis

1;Front Cover;1
2;Meat;4
3;Copyright Page;5
4;Table of Contents;10
5;PREFACE;6
6;ACKNOWLEDGEMENTS;8
7;CHAPTER 1. THE MEAT-EATING HABIT IN MAN;16
7.1;INTRODUCTION;16
7.2;VEGETARIAN MAN;17
7.3;CARNIVOROUS MAN;19
7.4;BREAD WITH SALT;22
7.5;THE SECOND DIETARY REVOLUTION;25
7.6;PALATABILITY AND THE NOVEL FOODS;26
7.7;CONCLUSION;28
8;CHAPTER 2. GROWTH OF MEAT ANIMALS;32
8.1;INTRODUCTION;32
8.2;FUNCTIONAL BASES FOR GROWTH;33
8.3;FACTORS INFLUENCING TISSUE GROWTH PATTERNS;38
8.4;FACTORS INFLUENCING MUSCLE-WEIGHT DISTRIBUTION;42
8.5;SUMMARY;52
8.6;REFERENCES;53
9;CHAPTER 3. BREEDING AND MEAT PRODUCTION;56
9.1;INTRODUCTION;56
9.2;RELATIVE ECONOMIC IMPORTANCE OF COMPONENT TRAITS OF MEAT PRODUCTION;57
9.3;GENETIC VARIABILITY FOR COMPONENT TRAITS OF MEAT PRODUCTION;62
9.4;IMPORTANT GENETIC CORRELATIONS AMONG COMPONENT TRAITS OF MEAT PRODUCTION;69
9.5;SOME GENERAL CONCLUSIONS ABOUT APPROPRIATE BREEDING METHODS FOR GENETIC IMPROVEMENT OF MEAT PRODUCTION;74
9.6;ACKNOWLEDGEMENTS;80
9.7;REFERENCES;80
10;CHAPTER 4. NUTRITION OF FARM ANIMALS;84
10.1;NUTRIENT INTAKE AND CARCASS COMPOSITION;86
10.2;DIGESTIVE TRACT FUNCTION;90
10.3;NUTRIENT DENSITY OF THE DIET;91
10.4;DIETARY PROTEIN REQUIREMENT AND CARCASS COMPOSITION;92
10.5;IS THERE A BASIS FOR CHANNELLING APPROPRIATE FEED RESOURCES TO THE AVAILABLE LIVESTOCK TYPES;96
10.6;REFERENCES;96
11;CHAPTER 5. THE INFLUENCE OF SEX ON MEAT PRODUCTION;98
11.1;HORMONAL EFFECTS ON METABOLISM;99
11.2;ASPECTS OF GROWTH AND DEVELOPMENT;100
11.3;EFFECT OF SEX ON GROWTH RATE;101
11.4;EFFECT OF TIME OF CASTRATION ON GROWTH RATE;105
11.5;THE EFFECT OF SEX ON FEED INTAKE AND FEED UTILISATION;107
11.6;THE EFFECT OF SEX ON CARCASS CHARACTERISTICS;109
11.7;UTILISATION OF ENERGY FOR THE PRODUCTION OF LEAN MEAT;111
11.8;MEAT PRODUCTION FROM THE ONCE-BRED FEMALE;113
11.9;REFERENCES;117
12;CHAPTER 6. THE IMPLICATION OF DISEASE IN THE MEAT INDUSTRY;122
12.1;INTRODUCTION;122
12.2;ECONOMIC IMPLICATIONS;123
12.3;CONDEMNATIONS AND DOWNGRADING OF CARCASSES;124
12.4;ANIMAL HEALTH IMPLICATIONS;128
12.5;FARM CONTROL AND PREVENTION OF SPECIFIC DISEASE CONDITIONS;128
12.6;PREVENTION OF SPREAD OF NOTIFIABLE DISEASES;135
12.7;ANIMAL HEALTH AND MEAT HYGIENE IMPLICATIONS OF HUSBANDRY AND OTHER FARM DEVELOPMENTS;135
12.8;LOSSES RESULTING FROM FAULTY HANDLING AND TRANSPORTATION;137
12.9;PUBLIC HEALTH IMPLICATIONS;138
12.10;CYSTICERCOSIS;138
12.11;TRICHINOSIS;139
12.12;LEPTOSPIROSIS AND OTHER CONDITIONS;139
12.13;CASUALTY SLAUGHTER;140
12.14;SUMMARY OF PROCEDURES FOR HEALTH CONTROL AND OTHER MATTERS RELATING TO MEAT PRODUCTION;141
12.15;REFERENCES;142
13;CHAPTER 7. SLAUGHTER OF MEAT ANIMALS;146
13.1;INTRODUCTION;146
13.2;BEEF;148
13.3;PIGS;153
13.4;CONCLUSIONS;160
13.5;REFERENCE;161
14;CHAPTER 8. CARCASS QUALITY;162
14.1;INTRODUCTION;162
14.2;COMPONENTS OF CARCASS QUALITY;164
14.3;ASSESSMENT OF CARCASS QUALITY;175
14.4;VARIABILITY IN CARCASS QUALITY;187
14.5;ACKNOWLEDGEMENT;192
14.6;APPENDIX;192
14.7;REFERENCES;193
15;CHAPTER 9. THE COMMERCIAL PREPARATION OF FRESH MEAT AT WHOLESALE AND RETAIL LEVELS;196
15.1;INTRODUCTION;196
15.2;BRITISH CUTTING METHODS;199
15.3;AMERICAN CUTTING;203
15.4;FRENCH CUTTING;208
15.5;WORK OF THE MLC ON NEW CUTTING METHODS;212
15.6;REFERENCES;217
16;CHAPTER 10. PROCESSED MEAT;218
16.1;INTRODUCTION;218
16.2;NATIONAL CHARACTERISTICS IN MEAT PRODUCTS;219
16.3;THE CHARACTER OF BRITISH PROCESSED MEATS;220
16.4;BASIC PROCESSING PROCEDURES;223
16.5;BASIC MEAT PROCESSING EQUIPMENT;225
16.6;UNCOOKED COMMINUTED PRODUCTS;226
16.7;COOKED COMMINUTED PRODUCTS;229
16.8;UNCOOKED WHOLE-MEAT PRODUCTS;229
16.9;COOKED WHOLE PRODUCTS;231
16.10;PORTION CONTROL;232
16.11;PRE-RIGOR PROCESSING;233
16.12;METHODS OF THE FUTURE;233
16.13;REFERENCES;234
17;CHAPTER 11. MICROBIAL PROBLEMS IN HANDLING AND STORAGE OF FRESH MEATS;236
17.1;INTRODUCTION;236
17.2;CONTAMINATION AND ITS CONTROL;237
17.3;MICROBIAL PROLIFERATION AND POSSIBILITIES FOR ITS LIMITATION;243
17.4;MONITORING THE MICROBIOLOGICAL CONDITION OF MEATS;246
17.5;AN ATTEMPT AT MICROBIOLOGICAL STANDARDS;250
17.6;ACKNOWLEDGEMENT;254
17.7;REFERENCES;255
18;CHAPTER 12. MEAT COMPONENTS AND THEIR VARIABILITY;262
18.1;INTRODUCTION;262
18.2;TYPICAL COMPOSITION;263
18.3;VARIABILITY;264
18.4;CONCLUSION;278
18.5;REFERENCES;279
19;CHAPTER 13. THE COMPOSITION OF MEAT: PHYSICO-CHEMICAL PARAMETERS;282
19.1;INTRODUCTION;282
19.2;THE STATE OF WATER IN MUSCLE;284
19.3;THE ROLE OF Ca2 IONS;287
19.4;TEXTURE;290
19.5;ACKNOWLE DGEMENTS;295
19.6;REFERENCES;295
20;CHAPTER 14. THE COMPOSITION OF MEAT: ANALYTICAL ASPECTS;298
20.1;INTRODUCTION;298
20.2;COMPOSITION;299
20.3;PROCESSED MEATS;300
20.4;CANNED MEATS;303
20.5;ASSESSMENT OF LEAN MEAT CONTENT;304
20.6;QUALITY ASSESSMENT;307
20.7;REFERENCES;312
21;CHAPTER 15. THE COMPOSITION OF MEAT: LEGAL PROBLEMS;316
21.1;INTRODUCTION;316
21.2;FOOD STANDARDS LEGISLATION;316
21.3;THE UNDERLYING QUESTIONS;318
21.4;FOOD STANDARDS IN MEAT AND MEAT PRODUCTS;319
21.5;FOOD STANDARDS FOR MEAT PRODUCTS: FOUR MAIN QUESTIONS;322
21.6;MEAT DISHES IN RESTAURANTS AND OTHER CATERING ESTABLISHMENTS;328
21.7;CONCLUSION;329
21.8;ACKNOWLE DGEMENTS;329
21.9;REFERENCES;330
22;CHAPTER 16. WATER-HOLDING CAPACITY OF MEAT;334
22.1;INTRODUCTION;334
22.2;THE STATE OF WATER IN THE MUSCLE CELL;335
22.3;IMMOBILISED WATER: WATER-HOLDING AND SWELLING CAPACITY;336
22.4;FACTORS INFLUENCING THE IMMOBILISATION OF WATER;337
22.5;INFLUENCE OF pH ON WHC;339
22.6;POST-MORTEM CHANGES IN WHC;340
22.7;WHC AND TENDERNESS;343
22.8;'BINDING' AND WHC;343
22.9;CHANGE OF WHC DURING HEATING;343
22.10;INFLUENCE OF SALTS ON WHC;344
22.11;WHC WITH REGARD TO SAUSAGES OF THE FRANKFURTER TYPE;346
22.12;REFERENCES;349
23;CHAPTER 17. TENDERNESS;352
23.1;INTRODUCTION;352
23.2;MUSCLE STRUCTURE;353
23.3;STRUCTURE AND TOUGHNESS;359
23.4;CONCLUSION;366
23.5;REFERENCES;367
24;CHAPTER 18. THE FLAVOUR OF MEAT;372
24.1;INTRODUCTION;372
24.2;THE INFLUENCE OF THE ANIMAL ON MEAT FLAVOUR;373
24.3;THE CHEMISTRY OF MEAT FLAVOUR;380
24.4;SUMMARY;388
24.5;REFERENCES;389
25;CHAPTER 19. DEVELOPMENT OF A RADIO-IMMUNOASSAY FOR MEASURING BOAR-TAINT STEROID 5a-ANDROST-16-EN-3-ONE;394
26;CHAPTER 20. MEAT COLOUR: THE IMPORTANCE OF HAEM CHEMISTRY;398
26.1;INTRODUCTION;398
26.2;THE INFLUENCE OF MEAT COLOUR ON CONSUMER SELECTION;400
26.3;FACTORS INVOLVED IN THE COLOUR OF MEAT;401
26.4;FACTORS INVOLVED IN THE DISCOLOURATION OF MEAT;407
26.5;CONCLUSIONS;411
26.6;REFERENCES;412
27;CHAPTER 21. INFLUENCE OF HEATING METHODS;416
27.1;COOKING MEAT FOR INDIVIDUAL OR GROUP CONSUMPTION;416
27.2;HEATING MEAT FOR EXPERIMENTAL STUDIES;422
27.3;HEAT-INDUCED CHANGES IN BOVINE MUSCLE;434
27.4;CONCLUSION;441
27.5;REFERENCES;442
28;CHAPTER 22. NUTRITIONAL VALUE OF MEAT;446
28.1;INTRODUCTION;446
28.2;PROTEIN;447
28.3;IRON;451
28.4;COPPER AND OTHER MINERALS;452
28.5;POLYUNSATURATED FATTY ACIDS;452
28.6;OTHER FUNCTIONAL EFFECTS;453
28.7;ENVIRONMENT, FEED AND BREED;453
28.8;SEASONAL VARIATIONS;454
28.9;PROCESSING AND COOKING;455
28.10;VITAMINS;457
28.11;IS MEAT ESSENTIAL;461
29;CHAPTER 23. MEAT AS A SOURCE OF LIPIDS;464
29.1;INTRODUCTION;464
29.2;PROTEIN AND LIPIDS: THE COMPARATIVE APPROACH;465
29.3;PROTEIN AND GROWTH: MILK COMPOSITION - THE LABORATORY AND COMPARATIVE EVIDENCE;465
29.4;HUMAN MALNUTRITION - A PRIORITY OF PROTEIN OR FOOD;468
29.5;THE ESSENTIAL FATTY ACIDS OF STRUCTURAL LIPIDS;469
29.6;MANAGEMENT AND LIPID NUTRIENTS;475
29.7;REFERENCES;482
30;CHAPTER 24. MEAT IN THE ADAPTATION OF THE HUMAN ALIMENTARY TRACT;484
30.1;FURTHER READING;491
31;CHAPTER 25. THE POTENTIAL FOR CONVENTIONAL MEAT ANIMALS;496
31.1;INTRODUCTION;496
31.2;DETERMINANTS OF THE FUTURE OF CONVENTIONAL MEAT ANIMALS;499
31.3;FUTURE PRODUCTION SYSTEMS;510
31.4;OTHER CONSIDERATIONS DETERMINING THE CHOICE OF SYSTEM;516
31.5;REFERENCES;517
32;CHAPTER 26. ALTERNATIVE LIVESTOCK: WITH PARTICULAR REFERENCE TO THE WATER BUFFALO (BUBALUS BUBALIS);520
32.1;INTRODUCTION;520
32.2;THE WATER BUFFALO;522
32.3;PRODUCTION;527
32.4;AVOIDANCES;530
32.5;CHARACTERISTICS OF BUFFALO MEAT;532
32.6;THE FUTURE FOR BUFFALO BEEF;534
32.7;REFERENCES;536
33;CHAPTER 27. THE SIGNIFICANCE OF MEAT ANALOGUES;538
33.1;INTRODUCTION;538
33.2;PRODUCTS BASED ON VEGETABLE PROTEIN;540
33.3;PRODUCTION OF MEAT ANALOGUES;542
33.4;CONCLUSIONS;546
33.5;REFERENCES;547
34;CHAPTER 28. ASSESSMENT OF ALTERNATIVE NUTRIENT SOURCES;548
34.1;INTRODUCTION;548
34.2;CONVENTIONAL FOOD CROPS;550
34.3;PROCESSED VEGETABLE CROPS;553
34.4;LEAVES AS A SOURCE OF PROTEIN;553
34.5;SINGLE CELL PROTEINS (SCP);554
34.6;THE CONVERSION OF SINGLE CELL PROTEINS INTO HUMAN FOOD PROTEIN BY ANIMALS;556
34.7;THE ANIMAL PRODUCTS;557
34.8;FISH;559
34.9;GAME FARMING;560
34.10;THE USE OF ENERGY IN FOOD PRODUCTION;560
34.11;REFERENCES;563
35;LIST OF DELEGATES;568
36;INDEX;580