Principles of Meat Science

New Fifth Edition Now Available! Principles of Meat Science provides a comprehensive overview that includes the latest discoveries and principles that are necessary to understand the science of meat and the utilization of meat as food. Principles of Meat Science emphasizes: Principles of postmortem muscle chemistry Meat processing and preservation Sanitation and food safety Meat inspection Meat grading and evaluation Meat cookery Meat distribution through marketing channels Use of meat animal by-products Principles of Meat Science incorporates: New knowledge of muscle structure and biology Advances in meat processing Packaging and distribution technologies Improvements in sanitation and food safety practices Principles of Meat Science targets courses whose students have taken appropriate introductory courses including introductory biology, chemistry, and mathematics courses, and also have completed an introductory animal science, food science, or animal industry course.        

Table of Contents:
Chapter 1 - Meat as a food What Is Meat? Muscle as Meat What Is Meat Science? Meat Consumption and the Economy of a Nation The Meat Industry in the United States Science and Meat Chapter 2 - Structure, Composition, and Development of Animal Tissues Objectives Key Terms Muscle Tissue Epithelial Tissues Nervous Tissue Connective Tissue Muscle Organization Chemical Composition of the Animal Body Chemical Composition of Skeletal Muscle Carcass Composition Chapter 3 - Muscle Contraction and Energy Metabolism Objectives Key Terms Nerves and the Nature of Stimuli Contraction of Skeletal Muscle Relaxation of Skeletal Muscle Sources of Energy for Muscle Function Chapter 4 - Principles of Animal Handling and Harvesting Objectives Key Terms Introduction Personnel Transportation Inspectors Animal Physiology and Homeostasis Flight Zone and Point of Balance Animal Movement and Facilities Temperature and Humidity Animal Size and Densities Feed Withdrawal Lairage Harvesting Non-ambulatory Animals Stunning and Immobilization Exsanguination (Bleeding) Ritual Slaughter Scalding and Skinning Evisceration Carcass Manipulation Chapter 5 - Conversion of Muscle to Meat: Biochemistry of Meat Quality Development Objectives Key Terms Introduction Postmortem Muscle Metabolism Energy Metabolism, H+ Production and Muscle pH Decline Factors Affecting Postmortem Changes and Meat Quality Chapter 6 - Properties of Fresh Meat Objectives Key Terms Meat Quality Water-Holding Capacity Chemical Basis of Water-Holding Capacity Color Structure, Firmness, and Texture Chapter 7 - Meat Merchandising Objectives Key Terms Retail Meat Distribution Systems Retail Store Types Fresh Meat Displays Frozen Meat Displays Processed Meat Displays Processing and Distribution for Food Service Types of Food Service Meat Acquisition for Food Service Chapter 8 - Principles of Meat Processing Objectives Key Terms Types of Processed Meat Products History of Meat Processing Basic Processing Procedures Chapter 9 - Microbiology of Meat Objectives Key Terms Microbiological Principles Microbial Contamination of Meat Animal Carcasses and Products Chapter 10 - Deterioration, Preservation and Storage of Meat Objectives Key Terms Deterioration of Meat Refrigerated Storage Thermal Processing Dehydration Irradiation Preservation by Chemical Ingredients Preservation by Packaging Chapter 11 - Palatability and Cookery of Meat Objectives Key Terms Palatability Characteristics Factors Associated with Meat Palatability Cookery Serving Cooked Meat Chapter 12 - Nutritive Value of Meat Objectives Key Terms Proteins Lipids and Calories Carbohydrates Minerals Vitamins Variety and Processed Meats Nutrient Retention during Heating Nutrient Labeling Chapter 13 - Meat Inspection and Food Safety Objectives Key Terms History Application and Enforcement of Inspection Laws Requirements for Granting Inspection Service Elements of Inspection Religious Inspection and Certification Seafood Inspection Chapter 14 - Meat Grading and Evaluation Objectives Key Terms Types of Grading and Evaluation Functions of Grades Federal Quality Grades Carcass Cutability and Federal Yield Grades Services Offered by the USDA Grading Service Chapter 15 - Electronic Assessment of Carcasses and Fresh Meat Objectives Key Terms Requisites for Successful Technology Adoption Principles of Electronic Assessment Chapter 16 - By- Products of the Meat Industry Objectives Key Terms Edible Meat By-Products Inedible Meat By-Products Hides, Skins, and Pelts Tallows and Greases Animal Feeds and Fertilizers Glue Pharmaceuticals and Biologicals