Principles of Meat Science,9780787247201

Principles of Meat Science

by ; ; ; ; ; ;
Edition: 4th
ISBN13: 9780787247201
ISBN10: 0787247200
Format: Paperback
Pub. Date: 2001-04-01
Publisher(s): Kendall Hunt Pub Co
List Price: $87.36

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Table of Contents

Preface v
About the Authors vii
Tables
ix
Figures
xi
Meat as Food
1(8)
What is Meat?
1(1)
Muscle as Meat
1(1)
What is Meat Science?
2(1)
Meat Consumption and the Economy of a Nation
3(2)
The Meat Processing Industry in the United States
5(1)
Science and Meat
6(3)
Part 1: Muscle and Associated Tissues
Structure and Composition of Animal Tissues
9(36)
Muscle Tissue
9(14)
Epithelial Tissues
23(1)
Nervous Tissue
23(1)
Connective Tissue
24(8)
Muscle Organization
32(6)
Chemical Composition of the Animal Body
38(3)
Chemical Composition of Skeletal Muscle
41(1)
Carcass Composition
41(4)
Growth and Development of Carcass Tissues
45(24)
Principles and Concepts of Growth and Development
45(2)
Development and Growth of Striated Muscle
47(4)
Growth and Development of Adipose Tissue
51(1)
Growth and Development of Bone
52(2)
Changes in Body Form and Composition
54(6)
Factors That Influence Carcass Composition
60(9)
The Mechanism of Muscle Contraction
69(14)
Nerves and the Nature of Stimuli
69(4)
Contraction of Skeletal Muscle
73(2)
Relaxation of Skeletal Muscle
75(1)
Sources of Energy for Muscle Contraction and Function
76(7)
Part 2: Meat Science
Conversion of Muscle to Meat and Development of Meat Quality
83(26)
Homeostasis
83(1)
Immobilization and Exanguination
84(1)
Chemical and Physical Changes in Postmortem Muscle
84(7)
Factors Affecting Postmortem Changes and Meat Quality
91(18)
Properties of Fresh Meat
109(8)
Meat Quality
109(1)
Water-Holding Capacity
109(1)
Chemical Basis of Water-Holding Capacity
110(2)
Color
112(3)
Structure, Firmness, and Texture
115(2)
Principles of Meat Processing
117(38)
History of Meat Processing
118(1)
Basic Processing Procedures
119(36)
Microbiology and Deterioration of Meat
155(24)
Microbiological Principles
156(15)
Microbial Contamination of Meat Animal Carcasses and Products
171(2)
Chemical Contamination
173(1)
Deterioration of Meat
173(6)
Storage and Preservation of Meat
179(20)
Refrigerated Storage
179(11)
Thermal Processing
190(3)
Dehydration
193(1)
Irradiation
194(1)
Preservation by Chemical Ingredients
195(1)
Preservation by Packaging
196(3)
Retail Meat Merchandising
199(28)
Distribution Systems
199(2)
Retail Store Types
201(1)
Fresh Meat Displays
201(24)
Frozen Meat Displays
225(1)
Processed Meat Displays
225(2)
Meat for Food Service
227(6)
Types of Food Service
227(1)
Meat Acquisition
228(4)
Meat Cookery
232(1)
Meat Service
232(1)
Palatability and Cookery of Meat
233(14)
Palatability Characteristics
233(5)
Factors Associated with Meat Palatability
238(2)
Cookery
240(6)
Serving Cooked Meat
246(1)
Nutritive Value of Meat
247(14)
Proteins
250(1)
Lipids and Calories
250(2)
Carbohydrates
252(2)
Minerals
254(1)
Vitamins
255(1)
Variety and Processed Meats
256(2)
Nutrient Retention During Heating
258(1)
Nutrition Labeling
258(3)
Meat Inspection and Food Safety
261(28)
History
261(3)
Application and Enforcement of Inspection Laws
264(1)
Requirements for Granting Inspection Service
265(1)
Elements of Inspection
266(21)
Religious Inspection and Certification
287(1)
Seafood Inspection
288(1)
Meat Grading and Evaluation
289(22)
Types of Grading and Evaluation
289(3)
Functions of Grades
292(1)
Federal Quality Grades
292(9)
Carcass Cutability and Federal Yield Grades
301(7)
Services Offered by the USDA Grading Service
308(1)
Electronic Assessment and Sorting of Carcasses and Fresh Meat
308(3)
By-products of the Meat Industry
311(22)
Edible Meat By-products
313(3)
Inedible Meat By-products
316(1)
Hides, Skins, and Pelts
316(3)
Tallows and Greases
319(1)
Animal Feeds and Fertilizers
320(1)
Glue
321(1)
Pharmaceuticals
321(12)
Glossary 333(10)
Index 343

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