Encyclopedia of Meat Sciences

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 will be an invaluable resource to practitioners of meat science and students alike.

Table of Contents:
Extenders Functional DNA Markers and Marker-Assisted Selection in the Genomic Era Traditional Animal Breeding Animal Health Risk Analysis Cutting and Boning Slaughter Line Operation Bacon Wiltshire Sides Biofilm Formation Biomethane Production and Cleanup Biopreservation Cloning Genetically Modified Organisms in Meat Animal Production Boar Taint: Biological Causes and Practical Means to Alleviate It Edible, for Human Consumption Hides and Skins Inedible Canning Carcass Chilling and Boning Carcass Composition, Muscle Structure, and Contraction Analysis of Final Product Composition for Labeling Physicochemical Analysis Methods Raw Material Composition Analysis Sampling and Statistical Requirements Standard Methods Curing Agents Major Meat Components Micronutrients and Other Minor Meat Components Veterinary Drug Residue Analysis Adipose Tissue Chemical composition Color and Pigment Palatability pH Measurement Protein Functionality Water-Holding Capacity Emulsions and Batters Nonmeat Proteins Other Ingredients Spices and Flavorings Beef Carcass Classification and Grading Pig Carcass Classification Connective Tissue: Structure, Function, and Influence on Meat Quality Aging Color and Texture Deviations Glycogen Glycolysis Rigor Mortis, Cold, and Rigor Shortening Slaughter-Line Operation and Pig Meat Quality Cooking of Meat Flavor Development Heat Processing Methods Maillard Reaction and Browning Physics and Chemistry Warmed-Over Flavor Brine Curing of Meat Dry Natural and Organic Cured Meat Products in the United States Physiology of Nitric Oxide Production Procedures Hot Boning of Meat Traditional Double-Muscled Animals Drying Economics: Meat Business and Public Policy Electrical Stimulation Environmental Contaminants Environmental Impact of Meat Production: Primary Production/Meat and the Environment Equipment Cleaning Biltong: A Major South African Ethnic Meat Product Brazil and South America China and Southeast Asia France Germany India and Pakistan Japan and Korea Mediterranean Middle East North America Poland Exsanguination Extrusion Technology Fermentation Fish Inspection Foodborne Zoonoses Foreign Bodies Functional Foods Genome Projects: Modern Genetics and Genomic Technologies and Their Application in the Meat Industry - Red Meat Animals, Poultry Adipose Tissue Development Endocrinology Growth Patterns Metabolic Modifiers Muscle Physiology Cooked Ham Dry-Cured Ham Hazard Analysis Critical Control Point and Self-Regulation Cancer Health Concerns Cardiovascular and Obesity Health Concerns Macronutrients in Meat Meat and Human Diet: Facts and Myths Micronutrients in Meat Nutraceuticals Vegetarianism Irradiation Laboratory Accreditation Manure Management Waste Management in Europe Measurements of Water-holding Capacity and Color: Objective and Subjective Antibiotic Growth Promotants Beta-Agonists Bovine and Porcine Somatotropin Disease Control and Specific Pathogen Free Pig Production Exotic and other Species Meat Production in Organic Farming Poultry Red Meat Animals Meat-Borne Hazards, Concepts and Methods for Mitigating Risks Related to Cold Chain Market Requirements and Specifications Transport of Meat and Meat Products Wet Markets Meat Pricing Systems Meat Research Institutions Meat Species Determination Mechanically Recovered Meat Decontamination of Fresh Meat Decontamination of Processed Meat Microbial Contamination of Fresh Meat Microbial Contamination of Processed Meat DNA Methods Indicator Organisms in Meat Standard Methods Aeromonas spp. Bacillus cereus Clostridium botulinumand Botulism Clostridium Perfringens Emerging Pathogens Hurdle Technology Listeria monocytogenes Pathogenic Escherichia coli Prions Salmonella spp. Staphylococcus aureus Thermotolerant Campylobacter Viruses Yeasts and Molds Yersinia enterocolitica Antibiotic Resistance by Microorganisms Potential Environmental and Wildlife Sources of Microorganisms in Meat Minced Meats Meat Quality Microbiology Refrigeration Muscle Fiber Types and Meat Quality Nutrient Claims on Packaging Pigs Poultry Ruminants On-line Measurement of Meat Composition On-line Measurement of Meat Quality Equipment Modified and Controlled Atmosphere Overwrapping Technology and Films Vacuum Parasites Present in Meat and Viscera of Land Farmed Animals Patenting Products, Processes, and Apparatuses Other Physical Measurements Temperature Measurement Potential Chemical Hazards Associated with Meat Prediction of Meat Attributes from Intact Muscle using Near-Infrared Spectroscopy Preservation methods of Animal Products Behavior of Cattle, Pigs, Sheep, Bison, and Deer during Handling and Transport Design of Stockyards, Lairages, Corrals, Races, Chutes, and Loading Ramps Preslaughter Handling Welfare Including Housing Conditions Welfare of Animals Battering and Breading Equipment Brine Injectors Mixing and Cutting Equipment Smoking and Cooking Equipment Tumblers and Massagers Professional Organizations Proteomic Technologies and Their Applications in the Meat Industry Abattoirs and Processing Plants Farm Level: Pork Quality Farm Level: Safety and Quality of Beef Applications Equipment Freezing and Product Quality Principles Thawing Religious Slaughter Feed and Drug Residues Residues Associated with Meat Production Risk Analysis and Quantitative Risk Management Sausage Casings Cooked Dry and Semidry Emulsion Fresh Sensory and Meat Quality, Optimization of Sensory Assessment of Meat Slaughter, Ethics, and the Law Cattle Other Species Pigs Poultry Sheep and Goats Liquid Smoke (Smoke Condensate) Application Traditional Cattle Finfish Game and Exotic Animals Meat Animals, Origin and Domestication Pigs Poultry Sheep and Goats Shellfish Microbiological Oxidative and Enzymatic CO2 and Other Gases Electrical Stunning Mechanical Stunning Slaughter: Immobilization Stunning and Killing of Farmed Fish: How to put it into Practice? Sustainable Muscle Foods Industry Chemical Enzymatic Mechanical 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. Werner Klinth Jensen: Born in Copenhagen, Denmark. Studied at the Royal Veterinary and Agricultural University in Copenhagen, where he graduated as Veterinary Surgeon in 1959. After spending some time at the Danish Meat Research Institute in Roskilde, he was sent to Danepak Ltd. at Selby, Yorkshire and later at Thetford Norfolk, United Kingdom. Technical Director at Danepak Ltd. 1964-1976. From 1976 at the Danish Meat Research Institute, first as Manager of the Microbiology Laboratory, then as Manager of the Meat Processing Department, then International Relations Manager and finally Information Manager. Retired in 2000; thereafter working as Consultant for the Institute.

Review :
"...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) "...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) "...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)