The Encyclopedia of Meat Sciences, 2nd Edition 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 muscle physiology, biochemistry, including post mortem biochemistry, processing procedures, the process of tenderisation and flavour development, various processed meat products, animal production, microbiology and food safety, carcass composition. It also includes 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 will appeal to all those wanting a one-stop guide to the meat sciences. Over 200 articles covering all areas of Meat Sciences Substantially revised and updated since the previous edition was published in 2004 Full colour throughout INDICE: Additives; Animal Breeding and Genetics; Animal health risk analysis; Antibiotic resistance by Microorganisms; Antibiotic-resistant organisms in relation to meat; Automation in the meat industry; Bacon production; Bacon production; Behaviour of cattle, pigs, bison and antelope during handling and transport; Biofilm formation; Biomethane production and clean-up; Biopreservation; Biotechnology in meat animal production; Boar taint; By-products; Canning; Carcass chilling and boning; Carcass identification and traceability; Chemical analysis; 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; Design of stockyards, lairages, corrals, races, chutes, and loading ramps; Double-muscled animals; Drying; Economics; Electrical stimulation; Environmental impact of meat production; Equipment cleaning; Ethnic meat products; Exsanguination; Extrusion technology; Farmed fish; Fermentation; Fish inspection; Food-borne zoonoses; Foreign bodies; Functional foods; Genome projects; Growth of meat animals; HACCP and self-regulation; Ham production; Heat effects on meat; Heat processing methods; Hot boning and chilling; Human nutrition; Hurdle technology; Instrumental; Irradiation; Laboratory accreditation; Manure/Waste Management; Measurement of meat quality; Meat animals, origin and domestication; Meat marketing; Meat pricing systems; Meat research institutions; Meat species determination; Mechanically recovered meat; Microbial contamination; Microbiological analysis; Microbiological safety of meat; Minced meats; Modelling in meat science; Muscle fibre types and meat quality; Muscle structure and contraction; Nutrient claims on packaging; Nutrition of meat animals; On-line measurement of meat composition; On-line measurement of meat quality ; Packaging; Patenting products, processes and apparatus; Physical measurements; Potential chemical hazards associated with meat; Potential infectious and parasitic diseases associated with meat ; Prediction of meat attributes using Near Infrared Spectroscopy; Preservation methods; Pre-slaughter handling; Primary production management; Processing equipment; Production Systems; Professional organisations; Proteomics; 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 Analysis; Sensory and meat quality, Optimisation of; Slaughter, ethics and the law; Slaughter-line operation; Smoking; Smoking; Species of meat animals; Spoilage, factors affecting; Stunning; Surveillance and control of 'potential' diseases affecting meat; Sustainable Muscle-Foods Industry; Tenderising mechanisms; Thermophysical properties; Welfare
- ISBN: 978-0-12-384731-7
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Fecha Publicación: 14/08/2014
- Nº Volúmenes: 1
- Idioma: Inglés