Encyclopedia of Meat Sciences

by M. Dikeman (Editor)

Overview

Encyclopedia of Meat Sciences, Third Edition, Three Volume Set is the most up-to-date reference work on topics central to agricultural and food science researchers at all levels. With over 250 outstanding articles written by world leading experts, the book offers unparalleled coverage of the science and technology of producing and harvesting animals for meat, along with tactics for preservation and processing. Clearly divided into 12 distinct sections, topics covered include all aspects of the production of animals, poultry, fish and other species commonly ‘farmed’ and/or ‘harvested’, as well as the science of meat preservation and processing and consumer issues.

New to this third edition are chapters covering the core scientific advancements of recent years, including gene editing of animals, sustainability and zoonotic diseases. In addition, the book introduces a templatized chapter approach, thus providing consistency to the entire work and maximizing the clarity and accessibility of its content for the reader. Chapters, once again, include a variety of images, charts, graphs, and/or diagrams to enhance the text.

Product Details

ISBN-13:	9780323851251
Publisher:	Elsevier Science
Publication date:	11/01/2023
Edition description:	3rd ed.
Pages:	2344
Product dimensions:	8.46(w) x 10.88(h) x 0.00(d)

About the Author

Michael E. Dikeman; Born in the state of Kansas, USA. Received B.S. and Ph.D. degrees from Kansas State University and M.S.degree from Michigan State University. Professor at Kansas State University from 1970 to present. He teaches courses ranging from beginning animal/meat science to graduate level. His research interests include effects of genetics and management systems for livestock production on carcass composition and meat quality. He has particular interests in postmortem technology to enhance meat quality, and in effects of meat cookery on tenderness. He received the Meats Research Award from the American Society of Animal Science. He served as President of the American Meat Science Association, and the Federation of American Societies of Food Animal Sciences.

Table of Contents

1. Species of “farmed” and/or “harvested” ruminant animals (cattle, sheep, goats, and deer) and production and management systems – breeds and animal breeding, nutrition, transportation, sustainability, biomethane production, antibiotic use.2. Species of “farmed” and/or “harvested” non ruminant animals (swine, poultry, fish/seafood) – genetics and genomics, nutrition, stunning and harvesting, diet/health issues of meat produced, diseases of major concern.3. Animal, poultry, and fish growth and composition – growth patterns, growth promotants, muscular hypertrophy, muscle and adipose tissue growth, efficiency, physiology 4. Meat preservation – freezing, canning, salting and smoking, fermentation, irradiation.5. Comminuted meat products – batters and emulsions, curing agents, types of sausages, functional ingredients, ethnic products, safety, diet/health concerns6. Intact muscle products – curing and smoking, packaging, safety, injection enhancement, labeling, ethnic products7. Laboratories and instrumentation – physical and chemical analyses, proteomic technology, lab accreditation, drug residues, tenderness prediction instruments8. Chemical and Physical characteristics of meat – color and pigment, pH measurement, protein functionality, glycogen and glycolysis, conversion of muscle to meat9. Meat Safety – HACCP, food borne zoonosis, microorganism contamination, animal health risk analysis, government regulations, emerging pathogens, parasites10. Societal issues – animal well-being, sustainability, environmental impact of meat production, traceability, labeling, diet/health concerns, organic vs conventional production11. Professional societies and industry/trade organizations; research and educational institutions; animal rights and welfare organizations 12. Meat palatability – flavor development, warmed-over flavor, tenderness, cooking, cultural and ethnic preferences

What People are Saying About This

From the Publisher

In such an evolving, challenging and multidisciplinary field as meat sciences, a single resource of authoritative information is essential. Back for a new edition, Encyclopedia of Meat Sciences once again builds on the success of its predecessors and meets this need

Editorial Reviews

"...a very worthwhile addition to any biological sciences library...would not be out of place in the office of the manager and/or technical director of a meat plant. ...We strongly recommend it to anyone with more than a passing interest in meat, as a primary source." —MEAT SCIENCE, August 2005

"...this is the first major reference work on all aspects of meat sciences. The 225 contributors represent a wide range of companies and academic institutions...The articles have excellent tables and illustrations; color plates appear in separate sections in each volume...Recommended. Libraries supporting programs in food science, veterinary science, or agriculture." —CHOICE, March 2005

"This encyclopedia would be desirable in many collections. Obviously it would be useful as a reference for intuitions that deal with meat science, agriculture, culinary arts, food science or nutrition. However, it might also have a place in more general collections, because much of its content will not overlap any other reference books. The articles are written well enough that they could be used by a college student in any field of study." —E-STREAMS, March 2005

"...fills the gap between simplistic introductory material and more specialized works. In over 200 articles, mostly of 3000-4000 words each, the reader receives a solid overview of a topic…there are timely and cutting edge topics including carcass traceability, biopreservation, and automation in the meat industry...There are also some very interesting articles on more topics further afield, including meat animals: origin and domestication, religious slaughter, and vegetarianism...This encyclopedia would be desirable in many collections...The articles are written well enough that they could be used by a college student in any field of study." —E-STREAMS, March 2005

"This encyclopedia, a 3 volume set, covers many topics within the field of meat science. It is intended for use by students, researchers and professionals, working in food science, veterinary science, agriculture engineering and livestock management." —Food Science and Technology Abstracts, 2004

From the Publisher