Encyclopedia of Meat Sciences

The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences.

Table of Contents:
Additives Animal Breeding and Genetics Animal health risk analysis Automation in the meat industry Bacon production Biofilm formation Biomethane Production and Cleanup Biopreservation Biotechnology in meat animal production Boar Taint: Biological Causes and Practical Means to Alleviate It By-products Canning Carcass chilling and boning Carcass Composition, Muscle Structure, and Contraction Chemical analysis Chemical analysis for specific components Chemical and physical characteristics of meat Chemistry and physics of comminuted products Classification of carcasses Connective Tissue: Structure, Function, and Influence on Meat Quality Conversion of muscle to meat Cooking of meat Curing Cutting and boning Double-muscled animals Drying Economics Electrical stimulation Environmental Contaminants Environmental impact of meat production Equipment cleaning Ethnic meat products Exsanguination Extrusion technology Fermentation Fish inspection Foodborne zoonoses Foreign bodies Functional foods Genome projects Growth of meat animals Ham production Hazard Analysis Critical Control Point and Self-Regulation Human nutrition Irradiation Laboratory accreditation Manure/Waste Management Measurement of meat quality Meat, Animal, Poultry and Fish Production and Management Meat-Borne Hazards, Concepts and Methods for Mitigating Risks Related to Meat marketing Meat pricing systems Meat research institutions Meat species determination Mechanically recovered meat Microbial contamination Microbiological analysis Microbiological safety of meat Microorganisms and resistance to antibiotics, the ubiquity of Minced meats Modelling in meat science Muscle Fiber Types and Meat Quality Nutrient claims on packaging Nutrition of meat animals On-line measurement of meat composition On-line measurement of meat quality Packaging Parasites Present in Meat and Viscera of Land Farmed Animals Patenting products, processes and apparatuses Physical measurements Potential chemical hazards associated with meat Prediction of Meat Attributes from Intact Muscle using Near-Infrared Spectroscopy Preservation methods of Animal Products Preslaughter handling Processing equipment Professional organizations Proteomic Technologies and Their Applications in the Meat Industry Quality management Refrigeration and freezing technology Religious slaughter Residues in meat and meat products Risk analysis and Quantitative Risk Management Sausage casings Sausages, types of Sensory and meat quality, Optimisation of Sensory Assessment of Meat Slaughter, Ethics, and the Law Slaughter-line operation Smoking Species of meat animals Spoilage, factors affecting Stunning Stunning and Killing of Farmed Fish: How to put it into Practice? Sustainable Muscle Foods Industry Tenderising mechanisms Tenderising mechanisms Tenderness Measurement Thermophysical properties

About the Author :
Carrick Devine, born in Blenheim, New Zealand, studied at Canterbury University in New Zealnd where he obtained an MSc in Marine Biology and then a PhD at the University of Otago Medical School in 1969, studying physiology/pharmacology of smooth muscle and its innervation. Following a post doctoral period at Presbyterian University of Pennsylvania Medical Center working on smooth muscle, he returned to New Zealand and worked with striated muscle – i.e. meat - at the Meat Industry Research Institute of New Zealand, becoming sector leader. He has been involved in the development of electrical stimulation for meat tenderness, quality assurance procedures to ensure that appropriate levels of tenderness are attained, establishing neurological indices of humaneness of slaughter procedures using microdialysis probes, to harmonise western and halal slaughter methods and developing protocols to reduce preslaughter stress of cattle and sheep. He now works on biosensors at the bioengineering sector of Hortresearch and is presently engaged on a collaborative project with the MIRINZ Centre of Agresearch to measure meat tenderness on-line using near infrared spectroscopy. He obtained a DSc in 1991 and is a Fellow of the Royal Society of New Zealand and the New Zealand Institute of Chemistry. 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.

Review :
Praise for the Previous Edition: "...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, 2005