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基本説明
Covers the core theories, methods and techniques employed by meat scientists and their related applications currently used in research and industry.
Full Description
The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike.Also available online via ScienceDirect - featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com.
Contents
ExtendersFunctionalDNA Markers and Marker-Assisted Selection in the Genomic EraTraditional Animal BreedingAnimal Health Risk AnalysisCutting and BoningSlaughter Line OperationBaconWiltshire SidesBiofilm FormationBiomethane Production and CleanupBiopreservationCloningGenetically Modified Organisms in Meat Animal ProductionBoar Taint: Biological Causes and Practical Means to Alleviate ItEdible, for Human ConsumptionHides and SkinsInedibleCanningCarcass Chilling and BoningCarcass Composition, Muscle Structure, and ContractionAnalysis of Final Product Composition for LabelingPhysicochemical Analysis MethodsRaw Material Composition AnalysisSampling and Statistical RequirementsStandard MethodsCuring AgentsMajor Meat ComponentsMicronutrients and Other Minor Meat ComponentsVeterinary Drug Residue AnalysisAdipose TissueChemical compositionColor and PigmentPalatabilitypH MeasurementProtein FunctionalityWater-Holding CapacityEmulsions and BattersNonmeat ProteinsOther IngredientsSpices and FlavoringsBeef Carcass Classification and GradingPig Carcass ClassificationConnective Tissue: Structure, Function, and Influence on Meat QualityAgingColor and Texture DeviationsGlycogenGlycolysisRigor Mortis, Cold, and Rigor ShorteningSlaughter-Line Operation and Pig Meat QualityCooking of MeatFlavor DevelopmentHeat Processing MethodsMaillard Reaction and BrowningPhysics and ChemistryWarmed-Over FlavorBrine Curing of MeatDryNatural and Organic Cured Meat Products in the United StatesPhysiology of Nitric OxideProduction ProceduresHot Boning of MeatTraditionalDouble-Muscled AnimalsDryingEconomics: Meat Business and Public PolicyElectrical StimulationEnvironmental ContaminantsEnvironmental Impact of Meat Production: Primary Production/Meat and the EnvironmentEquipment CleaningBiltong: A Major South African Ethnic Meat ProductBrazil and South AmericaChina and Southeast AsiaFranceGermanyIndia and PakistanJapan and KoreaMediterraneanMiddle EastNorth AmericaPolandExsanguinationExtrusion TechnologyFermentationFish InspectionFoodborne ZoonosesForeign BodiesFunctional FoodsGenome Projects: Modern Genetics and Genomic Technologies and Their Application in the Meat Industry - Red Meat Animals, PoultryAdipose Tissue DevelopmentEndocrinologyGrowth PatternsMetabolic ModifiersMusclePhysiologyCooked HamDry-Cured HamHazard Analysis Critical Control Point and Self-RegulationCancer Health ConcernsCardiovascular and Obesity Health ConcernsMacronutrients in MeatMeat and Human Diet: Facts and MythsMicronutrients in MeatNutraceuticalsVegetarianismIrradiationLaboratory AccreditationManure ManagementWaste Management in EuropeMeasurements of Water-holding Capacity and Color: Objective and SubjectiveAntibiotic Growth PromotantsBeta-AgonistsBovine and Porcine SomatotropinDisease Control and Specific Pathogen Free Pig ProductionExotic and other SpeciesMeat Production in Organic FarmingPoultryRed Meat AnimalsMeat-Borne Hazards, Concepts and Methods for Mitigating Risks Related to Cold ChainMarket Requirements and SpecificationsTransport of Meat and Meat ProductsWet MarketsMeat Pricing SystemsMeat Research InstitutionsMeat Species DeterminationMechanically Recovered MeatDecontamination of Fresh MeatDecontamination of Processed MeatMicrobial Contamination of Fresh MeatMicrobial Contamination of Processed MeatDNA MethodsIndicator Organisms in MeatStandard MethodsAeromonas spp.Bacillus cereusClostridium botulinumand BotulismClostridium PerfringensEmerging PathogensHurdle TechnologyListeria monocytogenesPathogenic Escherichia coliPrionsSalmonella spp.Staphylococcus aureusThermotolerant CampylobacterVirusesYeasts and MoldsYersinia enterocoliticaAntibiotic Resistance by MicroorganismsPotential Environmental and Wildlife Sources of Microorganisms in MeatMinced MeatsMeat QualityMicrobiologyRefrigerationMuscle Fiber Types and Meat QualityNutrient Claims on PackagingPigsPoultryRuminantsOn-line Measurement of Meat CompositionOn-line Measurement of Meat QualityEquipmentModified and Controlled AtmosphereOverwrappingTechnology and FilmsVacuumParasites Present in Meat and Viscera of Land Farmed AnimalsPatenting Products, Processes, and ApparatusesOther Physical MeasurementsTemperature MeasurementPotential Chemical Hazards Associated with MeatPrediction of Meat Attributes from Intact Muscle using Near-Infrared SpectroscopyPreservation methods of Animal ProductsBehavior of Cattle, Pigs, Sheep, Bison, and Deer during Handling and TransportDesign of Stockyards, Lairages, Corrals, Races, Chutes, and Loading RampsPreslaughter HandlingWelfare Including Housing ConditionsWelfare of AnimalsBattering and Breading EquipmentBrine InjectorsMixing and Cutting EquipmentSmoking and Cooking EquipmentTumblers and MassagersProfessional OrganizationsProteomic Technologies and Their Applications in the Meat IndustryAbattoirs and Processing PlantsFarm Level: Pork QualityFarm Level: Safety and Quality of BeefApplicationsEquipmentFreezing and Product QualityPrinciplesThawingReligious SlaughterFeed and Drug ResiduesResidues Associated with Meat ProductionRisk Analysis and Quantitative Risk ManagementSausage CasingsCookedDry and SemidryEmulsionFreshSensory and Meat Quality, Optimization ofSensory Assessment of Meat Slaughter, Ethics, and the LawCattleOther SpeciesPigsPoultrySheep and GoatsLiquid Smoke (Smoke Condensate) ApplicationTraditionalCattleFinfishGame and Exotic AnimalsMeat Animals, Origin and DomesticationPigsPoultrySheep and GoatsShellfishMicrobiologicalOxidative and EnzymaticCO2 and Other GasesElectrical StunningMechanical StunningSlaughter: ImmobilizationStunning and Killing of Farmed Fish: How to put it into Practice?Sustainable Muscle Foods IndustryChemicalEnzymaticMechanicalTenderness MeasurementThermophysical Properties
