Lawrie's meat science

Abstract

o Introduction o Meat and Muscle o The Origin of Meat Animals o Sheep o Cattle o Pigs o Current Trends o Factors Influencing the Growth and Development of Meat Animals o General o Genetic Aspects o Environmental Physiology o Nutritional Aspects o Plane and Quality of Nutrition o Interaction with Other Species o Soils and Plant Growth o Trace Materials in Soils and Pastures o Unconventional Feed Sources o Exogenous Manipulation o Reproduction Control o Growth Control o The Structure and Growth of Meat o The Proportion of Muscular Tissue in Sheep, Cattle and Pigs o Structure o Associated Connective Tissue o The Muscle Fibre o The Growth of Normal Muscle o Fundamental Basis of Protein Organization and Replication in Biological Tissues o General Origins of Tissues o Development of Muscular Tissue o Abnormal Growth and Development in Muscle o Genetic Aspects o Nutritional Aspects o Physiological Aspects o Various Extrinsic Aspects o Chemical and Biochemical Constitution of Muscle o General Chemical Aspects o Muscle Proteins o Intramuscular Fat o Biochemical Aspect o Muscle Function in vivo o Post-mortem Glycolysis o Onset of Rigor Mortis o Factors Reflected in Specialized Muscle Function and Constitution o Species o Breed, Sex o Age o Anatomical Location o Training and Exercise o Plane of Nutrition o Inter-animal Variability o The Conversion of Muscle to Meat o Pre-slaughter Handling o Moisture Loss o Glycogen Loss o Death of the Animal o Stunning and Bleeding o Dressing and Cutting o General Consequences of Circulatory Failure o Conditioning (aging) o Protein Denaturation o Proteolysis o Other Chemical Changes o The Spoilage of Meat by Infecting Organisms o Infection o Endogenous Infections o Exogenous Infections o Symptoms of Spoilage o Factors Affecting the Growth of Meat-spoilage Micro-organisms o Temperature o Moisture and Osmotic Pressure o pH o Oxidation-reduction Potential o Atmosphere o High Pressure o Prophylaxis o Hygiene o Biological Control o Antibiotics o Ionizing Radiations o The Storage and Preservation of Meat-I. Temperature Control o Refrigeration o Storage above Freezing Point o Storage below Freezing Point o Thermal Processing o Pasteurization o Sterilization .o The Storage and Preservation of Meat-II. Moisture Control o Dehydration o Biochemical Aspects o Physical Aspects o Organoleptic Aspects o Freeze Dehydration o Histological Aspect o Physical and Biochemical Aspects o Organoleptic Aspects o Curing o Wiltshire Cure and Variants o Biochemical Aspects o Organoleptic Aspects o Intermediate Moisture Meat o The Storage and Preservation of Meat-III. Direct Microbial Inhibition o Ionizing Radiation o Chemical and Biochemical Aspects o Organoleptic Aspects o Radiation Pasteurization o Policy and Detection o Antibiotics o Chemical Preservatives o The Eating Quality of Meat o Color o The Quantity and Chemical Nature of Myoglobin o Discoloration o Water-holding Capacity and Juiciness o Uncooked Meat o Cooked Meat o Texture and Tenderness o Definition and Measurement o Pre-slaughter Factors o Post-slaughter Factors o Artificial Tenderizing o Odor and Taste o Definitions and Nature o General Considerations o Variability in Odor and Taste o Undesirable Odor and Taste o Meat and Human Nutrition o Essential Nutrients o Amino Acids o Minerals o Vitamins o Fatty Acids o Toxins and Residues o Meat-eating and Health o Prefabricated Meat o Manipulation of Conventional Meat o Mechanically-recovered Meat o High Pressure Modification o Reformed Meat o Non-meat Sources o Upgrading Abattoir Waste o Bibliography o Index ------------------------------------------------------------------------