- 730 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
Lawrie's Meat Science
About This Book
Lawrie's Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety.
The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed.
Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health.
- Encompasses the recognized gold- standard reference for the meat industry
- Brings together leading experts in each area, providing a complete overview of the meat sciences
- Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage
Frequently asked questions
Information
Introduction
Abstract
Keywords
1.1. Meat and Muscle
1.2. Meat From Other Animals
Table of contents
- Cover image
- Title page
- Table of Contents
- Related Titles
- Copyright
- List of Contributors
- Preface
- Chapter 1. Introduction
- Chapter 2. Factors Influencing the Growth of Meat Animals
- Chapter 3. The Structure and Growth ofĀ Muscle
- Chapter 4. Chemical and Biochemical Constitution of Muscle
- Chapter 5. The Conversion of Muscle toĀ Meat
- Chapter 6. Meat Microbiology and Spoilage
- Chapter 7. The Storage and Preservation of Meat: IāThermal Technologies
- Chapter 8. The Storage and Preservation of Meat: IIāNonthermal Technologies
- Chapter 9. The Storage and Preservation of Meat: IIIāMeat Processing
- Chapter 10. Storage and Preservation of Raw Meat and Muscle-Based Food Products: IV Storage and Packaging
- Chapter 11. The Eating Quality of Meat: IāColor
- Chapter 12. The Eating Quality of Meat: IIāTenderness
- Chapter 13. The Eating Quality of Meat: IIIāFlavor
- Chapter 14. The Eating Quality of MeatāIV Water-Holding Capacity and Juiciness
- Chapter 15. The Eating Quality of Meat: VāSensory Evaluation of Meat
- Chapter 16. Phenotyping of Animals and Their Meat: Applications of Low-Power Ultrasounds, Near-Infrared Spectroscopy, Raman Spectroscopy, and Hyperspectral Imaging
- Chapter 17. Meat SafetyāI Foodborne Pathogens and Other Biological Issues
- Chapter 18. Meat Safety: II Residues and Contaminants
- Chapter 19. Meat Authenticity and Traceability
- Chapter 20. Meat Composition and Nutritional Value
- Chapter 21. Meat and Health
- Chapter 22. Edible By-products
- Index