Lawrie Meat Science

4. Auflage 2013
ISBN: 978-1-4832-7956-5
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 285 Seiten, Web PDF

Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book. This publication is beneficial to students and individuals researching on the food science of meat.

Ralston A. Lawrie was one of the world's leading authorities on meat science. Formerly Emeritus Professor of Food Science in the University of Nottingham, he was also the founding editor of the journal Meat Science.

Autoren/Hrsg.

Lawrie, R. A.

Inhaltsverzeichnis

1;Front Cover;1
2;Meat Science;4
3;Copyright Page;5
4;Table of Contents;14
5;PREFACE TO THE FOURTH EDITION;8
6;PREFACE TO THE FIRST EDITION;10
7;ACKNOWLEDGEMENTS;12
8;CHAPTER 1. INTRODUCTION;20
8.1;1.1. MEAT AND MUSCLE;20
8.2;1.2. THE ORIGIN OF MEAT ANIMALS;20
8.3;1.3. CURRENT TRENDS;27
9;CHAPTER 2. FACTORS INFLUENCING THE GROWTH AND DEVELOPMENT OF MEAT ANIMALS;29
9.1;2.1. GENERAL;29
9.2;2.2. GENETIC ASPECTS;29
9.3;2.3. ENVIRONMENTAL PHYSIOLOGY;31
9.4;2.4. NUTRITIONAL ASPECTS;33
9.5;2.5. EXOGENOUS MANIPULATION;38
10;CHAPTER 3. THE STRUCTURE AND GROWTH OF MUSCLE;44
10.1;3.1. THE PROPORTION OF MUSCULAR TISSUE IN SHEEP, CATTLE AND PIGS;44
10.2;3.2. STRUCTURE;45
10.3;3.3. THE GROWTH OF NORMAL MUSCLE;55
11;CHAPTER 4. CHEMICAL AND BIOCHEMICAL CONSTITUTION OF MUSCLE;64
11.1;4.1. GENERAL CHEMICAL ASPECTS;64
11.2;4.2. BIOCHEMICAL ASPECTS;69
11.3;4.3. FACTORS REFLECTED IN SPECIALIZED MUSCLE FUNCTION AND CONSTITUTION;76
12;CHAPTER 5. THE CONVERSION OF MUSCLE TO MEAT;95
12.1;5.1. PRE-SLAUGHTER HANDLING;95
12.2;5.2 DEATH OF THE ANIMAL;98
12.3;5.3. GENERAL CONSEQUENCES OF CIRCULATORY FAILURE;102
12.4;5.4. CONDITIONING (AGEING);103
13;CHAPTER 6. THE SPOILAGE OF MEAT BY INFECTING ORGANISMS;113
13.1;6.1 INFECTION;113
13.2;6.2. SYMPTOMS OF SPOILAGE;118
13.3;6.3. FACTORS AFFECTING THE GROWTH OF MEAT-SPOILAGE MICRO-ORGANISMS;119
13.4;6.4. PROPHYLAXIS;128
14;CHAPTER 7. THE STORAGE AND PRESERVATION OF MEAT I. TEMPERATURE CONTROL;133
14.1;7.1. REFRIGERATION;133
14.2;7.2. THERMAL PROCESSING;155
15;CHAPTER 8. THE STORAGE AND PRESERVATION OF MEAT II. MOISTURE CONTROL;159
15.1;8.1. DEHYDRATION;159
15.2;8.2. FREEZE DEHYDRATION;163
15.3;8.3. CURING;170
16;CHAPTER 9. THE STORAGE AND PRESERVATION OF MEAT III. DIRECT MICROBIAL INHIBITION;180
16.1;9.1. IONIZING RADIATION;180
16.2;9.2. ANTIBIOTICS;186
16.3;9.3. CHEMICAL PRESERVATIVES;188
17;CHAPTER 10. THE EATING QUALITY OF MEAT;190
17.1;10.1. COLOUR;190
17.2;10.2. WATER-HOLDING CAPACITY AND JUICINESS;196
17.3;10.3. TEXTURE AND TENDERNESS;204
17.4;10.4. ODOUR AND TASTE;220
18;CHAPTER 11. MEAT AND HUMAN NUTRITION;229
18.1;11.1. ESSENTIAL NUTRIENTS;229
18.2;11.2. TOXINS AND RESIDUES;234
18.3;11.3. MEAT-EATING AND HEALTH;236
19;CHAPTER 12. PREFABRICATED MEAT;238
19.1;12.1. MANIPULATION OF CONVENTIONAL MEAT;238
19.2;12.2. NON-MEAT SOURCES;241
19.3;12.3. UPGRADING ABATTOIR WASTE;242
20;BIBLIOGRAPHY;245
21;INDEX;268