Description
The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field.- Describes principles in muscle metabolism, meat quality and meat safety using case studies- Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection- Offers solutions on how to control bacterial growth to improve the safety and quality of meat- Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology- Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems
Table of Contents
1. Historical Perspectives of the Meat and Animal Industry and their Relationship to Animal Growth, body Composition, and Meat Technology2. Prenatal Growth and its Relationship to Carcass and Meat Quality Traits3. Bone Growth and Development with Relationships to Live Animal and Carcass Evaluation4. Muscle Growth and Development and Relationships to Meat Quality and Composition5. Fat Cells in Domestic Animals6. Growth Curves and Growth Patterns7. Harvest Processes for Meat8. Methods to Measure Body Composition of Domestic Animals9. Intrinsic Cues of Fresh Meat Quality10. Conversion of Muscle to Meat11. Muscle Structure and Function12. Meat Microbiology and Safety13. Fresh and Cured Meat Processing and Preservation14. Sausage Processing and Production15. Packaging for Meat and Meat Products
