Overview

Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical examples and helpful diagrams.

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Meat Science And Applications

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Overview

Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical examples and helpful diagrams.

Read More Show Less

Editorial Reviews

Annals of Microbiology
...[the book's] important merits are clearness of exposition, topical subject, richness in bibliography.
Food Trade Review
...a professional reference book.
Journal of Muscle Foods
...one of the most comprehensive meat science books available.... Well presented.
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Product Details

  • ISBN-13: 9780203908082
  • Publisher: Taylor & Francis, Inc.
  • Publication date: 7/27/2001
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 704
  • File size: 9 MB

Table of Contents

Preface
Acknowledgments
Contributors
I Meat Science: Chemistry, Biochemistry, and Biotechnology
1 Meat Composition 1
2 Postmortem Muscle Chemistry 21
3 Meat Color 39
4 Flavors of Meat Products 71
5 Analytical Methods 103
6 Meat Biotechnology 127
II Meat Safety
7 Microbiology of Meats 149
8 Meat Safety 171
9 Drug Residues in Meat: Emerging Issues 207
III Slaughtering and Carcass Processing
10 Antemortem Handling and Welfare 221
11 Slaughtering and Processing Equipment 255
12 Carcass Processing: Factors Affecting Quality 275
13 Carcass Processing: Quality Controls 295
14 Electrical Inputs and Meat Processing 319
IV Processing Meats
15 Meat and Meat Products 351
16 Spices and Flavorings for Meat and Meat Products 371
17 Intermediate-Moisture Meat and Dehydrated Meat 403
18 Manufacturing of Reduced-Fat, Low-Fat and Fat-Free Emulsion Sausage 443
19 Meat Packaging: Protection, Preservation, and Presentation 463
20 Meat Curing Technology 491
21 Meat Smoking Technology 509
22 Meat Canning Technology 521
23 Meat Fermentation Technology 537
V Meat Production By-Products, Workers' Safety, and Waste Management
24 Meat Production 563
25 Meat Co-Products 581
26 Occupational Safety 605
27 Waste Management 635
Index 673
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