Lawrie's meat science / edited by Fidel Toldra.

Format:

Book

Author/Creator:

Lawrie, R. A. (Ralston Andrew)

Contributor:

Toldrá, Fidel, editor.

Series:

Woodhead Publishing in food science, technology, and nutrition.

Woodhead Publishing Series in Food Science, Technology and Nutrition

Language:

English

Subjects (All):

Meat.

Physical Description:

1 online resource (732 pages).

Edition:

Eighth edition.

Place of Publication:

Duxford, England : Woodhead Publishing, 2017.

Summary:

Lawrie's Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety.The book examines the growth and development of meat animals, from the conversion of muscle to meat.

Contents:

Front Cover

Lawrie's Meat Science

Related Titles

Copyright

Contents

List of Contributors

Preface

1 - Introduction

1.1 MEAT AND MUSCLE

1.2 MEAT FROM OTHER ANIMALS

1.3 DOMESTICATION OF LIVESTOCK

1.3.1 Cattle

1.3.2 Swine

1.3.3 Sheep

1.4 TRENDS AND DEVELOPMENTS

1.4.1 Meat Production

1.4.2 Animal Welfare

1.4.3 Sustainability

1.4.4 Kosher and Halal

1.5 CONCLUSIONS AND FUTURE TRENDS

REFERENCES

2 - Factors Influencing the Growth of Meat Animals

2.1 INTRODUCTION

2.2 MEASUREMENT OF GROWTH AND BODY/CARCASS COMPOSITION

2.3 ANIMAL INFLUENCES ON GROWTH OF FARM ANIMALS

2.3.1 Physiological Age/Stage of Maturity

2.3.2 Genetics

2.3.2.1 Breeds

2.3.2.2 Crossbreeding

2.3.2.3 Within Breed Differences

2.3.2.4 Efficiency of Growth

2.3.3 Gender

2.4 NONANIMAL INFLUENCES ON GROWTH OF FARM ANIMALS

2.4.1 Nutrient Supply

2.4.1.1 Energy Feeding Systems

2.4.1.2 Protein-Feeding Systems

2.4.1.3 Other Nutrients

2.4.2 Exogenous Agents

2.4.2.1 Steroid Hormones

2.4.2.2 β2 Agonists

2.4.2.3 Somatotropin

2.4.2.4 Immunological Approaches

2.4.2.5 Gut-Active Compounds

2.4.2.5.1 Ruminants

2.4.2.5.2 Monogastrics

2.4.3 Environment

2.5 INTERACTIONS BETWEEN ANIMAL AND NONANIMAL INFLUENCES ON GROWTH OF FARM ANIMALS

2.5.1 Growth In Utero

2.5.1.1 Fetal Programming

2.5.1.2 Epigenetics

2.5.2 Postnatal Growth

2.5.2.1 Plane of Nutrition

2.5.2.2 Compensatory Growth

2.5.2.3 Interaction Between Prenatal and Postnatal Growth

2.6 FUTURE DEVELOPMENTS

3 - The Structure and Growth of Muscle

3.1 INTRODUCTION

3.2 MUSCLE TISSUE

3.3 GENERALIZED SKELETAL MUSCLE STRUCTURE

3.4 THE GENERAL STRUCTURE OF THE STRIATED (SKELETAL) MUSCLE CELL

3.4.1 Structures Within the Cell

3.4.2 Myofibrillar Proteins.

3.4.3 Cytoskeletal Protein Structures

3.4.4 Exosarcomeric Cytoskeletal Structures

3.5 MUSCLE FIBER TYPES

3.6 STRUCTURE OF THE INDIVIDUAL INTRAMUSCULAR CONNECTIVE TISSUES

3.7 VARIATIONS IN INTRAMUSCULAR CONNECTIVE TISSUE CONTENT BETWEEN MUSCLES

3.8 COMPOSITION OF INTRAMUSCULAR CONNECTIVE TISSUES

3.9 COLLAGENS IN MUSCLE

3.10 COLLAGEN CROSS-LINKING

3.11 MICROFILAMENTS AND ELASTIN

3.12 GLYCOPROTEINS AND PROTEOGLYCANS

3.13 CELL-MATRIX CONNECTORS: LAMININ AND FIBRONECTIN, DYSTROPHIN, AND THE INTEGRINS

3.14 THE STRUCTURE OF ADIPOSE TISSUES

3.15 MUSCLE DEVELOPMENT AND GROWTH

3.16 MUSCLE DEVELOPMENT IN EMBRYOGENESIS AND PRENATAL GROWTH

3.17 ADIPOGENESIS AND FIBRILLOGENESIS

3.18 FETAL DEVELOPMENT

3.19 POSTNATAL MUSCLE GROWTH

3.20 MUSCLE CELLS GROW BY INCORPORATING SATELLITE CELLS

3.21 DISTRIBUTION AND PERCENTAGE OF FAT AND LEAN MUSCLE IN THE GROWING ANIMAL

3.22 MUSCLE CUTS

3.23 CONCLUSIONS AND FUTURE TRENDS

4 - Chemical and Biochemical Constitution of Muscle

4.1 GENERAL CHEMICAL ASPECTS

4.1.1 Muscle Proteins

4.1.1.1 Myofibrillar Proteins

4.1.1.2 Sarcoplasmic Proteins

4.1.1.3 Connective Tissue

4.1.2 Water

4.1.3 Carbohydrates

4.1.4 Intramuscular Fat

4.2 BIOCHEMICAL ASPECTS

4.2.1 Muscle Function In Vivo

4.2.2 Muscle Function Postmortem

4.3 FACTORS AFFECTING MEAT QUALITY

4.3.1 Fiber Type, Muscle, and Anatomical Location

4.3.2 Species, Breed, and Lines

4.3.3 Sex

4.3.4 Age

4.3.5 Training and Exercise

4.3.6 Diet, Plane of Nutrition, and Fasting

4.3.7 Interanimal Variability

4.4 CONCLUSIONS AND FUTURE TRENDS

5 - The Conversion of Muscle to Meat

5.1 INTRODUCTION

5.2 POSTMORTEM METABOLISM

5.2.1 Adenosine Triphosphate Homeostasis

5.2.2 The Phosphagen System

5.2.3 Glycogenolysis and Glycolysis.

5.2.4 The Role of Mitochondria

5.3 THE FACTORS CONTROLLING THE RATE OF POSTMORTEM METABOLISM

5.4 THE FACTORS CONTROLLING THE EXTENT OF POSTMORTEM METABOLISM

5.5 ABNORMAL POSTMORTEM METABOLISM

5.5.1 Pale, Soft, and Exudative Meat

5.5.2 Acid Meat

5.5.3 Dry, Firm, and Dark Meat

5.6 PRESLAUGHTER STRESS

5.6.1 Transport and Lairage

5.6.2 Fasting

5.6.3 Stunning

5.7 DEVELOPMENT OF MEAT QUALITY ATTRIBUTES

5.7.1 Water-Holding Capacity

5.7.2 Color

5.7.3 Texture

5.8 POSTMORTEM HANDLING AND MEAT QUALITY-TEMPERATURE

5.9 AGING AND PROTEOLYSIS

5.9.1 The Calpain System

5.9.2 The Proteasome and the Caspase Systems

5.10 CONCLUSIONS

6 - Meat Microbiology and Spoilage

6.1 INTRODUCTION

6.1.1 Microbiology of Meat

6.1.2 Microbial Metabolism and Its Consequences

6.2 ORIGIN AND DYNAMICS OF MEAT MICROBIAL CONTAMINATION INVOLVED IN SPOILAGE

6.3 MECHANISMS INVOLVED IN MEAT BACTERIAL SPOILAGE

6.4 THE MAIN MICROBIAL CONTAMINANTS OF MEAT INVOLVED IN SPOILAGE

6.4.1 Yeasts and Molds

6.4.2 Bacteria

6.4.2.1 Pseudomonas

6.4.2.2 Lactic Acid Bacteria

6.4.2.3 Brochothrix thermosphacta

6.5 THE MAIN SPOILAGE MANIFESTATIONS AND THEIR MICROBIAL CAUSES

6.5.1 Color Defect

6.5.2 Texture Defect

6.5.3 Odor and Taste

6.5.4 Biogenic Amine Production

6.5.5 Gas Production

6.6 FUTURE TRENDS

7 - The Storage and Preservation of Meat: I-Thermal Technologies

7.1 INTRODUCTION

7.2 CHILLING

7.2.1 Chilling Processes

7.2.2 Chilling-Induced Fiber Shortening and Prevention

7.2.3 Meat Tenderness Changes During Chill Storage

7.2.4 Oxidative Changes in Chilled Meat

7.2.5 Superchilling at Subfreezing Point

7.2.6 Chill Storage in Modified Atmosphere Environments

7.3 FREEZING

7.3.1 Freezing Processes

7.3.2 Effects of Freezing on Muscular Tissue.

7.4 HEATING

7.4.1 General Consideration

7.4.2 Pasteurization

7.4.3 Sterilization

7.5 NOVEL THERMAL PROCEDURES

7.5.1 Ohmic Heating

7.5.2 Dielectric Heating

7.5.3 Radiant Heating

7.6 FUTURE TRENDS

8 - The Storage and Preservation of Meat: II-Nonthermal Technologies

8.1 INTRODUCTION

8.2 IONIZING RADIATION

8.2.1 History of Food Irradiation

8.2.2 Irradiation Process

8.2.3 Mode of Action

8.2.4 Antimicrobial Aspects

8.2.5 Chemical and Biochemical Aspects

8.2.5.1 Lipid Oxidation

8.2.5.2 Off-Odor Production

8.2.5.3 Color Changes

8.2.5.4 Texture Change

8.2.6 Organoleptic Aspects of Irradiated Meat

8.2.7 Consumer Acceptance of Irradiated Meat

8.2.8 Detection

8.2.9 Future Roles for Irradiation in the Preservation of Foods

8.3 HIGH PRESSURE

8.3.1 History of High-Pressure Processing of Foods

8.3.2 High-Pressure Processing Process

8.3.3 Antimicrobial Mode of Action

8.3.4 Antimicrobial, Chemical, and Biochemical Aspects

8.3.4.1 Antimicrobial Aspect

8.3.4.2 Microbial Inactivation as Affected by Meat Product Characteristics

8.3.5 Chemical and Biochemical Aspects

8.3.5.1 Effect of High-Pressure Processing on Meat Proteins

8.3.5.2 Effect of High-Pressure Processing on Lipid Oxidation of Meats

8.3.5.3 Effects of High-Pressure Processing on Color of Meats

8.3.6 Future Prospects of High-Pressure Processing

8.4 FREEZE DEHYDRATION

8.4.1 Histological Aspects

8.4.2 Physical and Biochemical Aspects

8.4.3 Organoleptic Aspects

8.4.4 Future Perspectives of Freeze Dehydration

9 - The Storage and Preservation of Meat: III-Meat Processing

9.1 INTRODUCTION

9.2 CURING

9.2.1 Salting

9.2.2 Chemistry of Nitrate and Nitrite

9.2.3 Antimicrobial Effect

9.2.4 Antioxidant Effect

9.2.5 Color Development.

9.2.6 Formation of Nitrosamines

9.2.7 Production of Cured Meat Products Without Nitrite

9.3 FERMENTATION

9.4 DEHYDRATION

9.4.1 Changes During Drying

9.5 SMOKING

9.6 PROCESSING TECHNOLOGIES FOR CURED MEAT PRODUCTS

9.6.1 Dry-Cured Ham

9.6.2 Fermented Sausages

9.6.3 Cooked Ham

9.6.4 Bacon: Wiltshire Cure and Modern Bacon Production

9.7 CONCLUSIONS AND FUTURE TRENDS

10 - Storage and Preservation of Raw Meat and Muscle-Based Food Products: IV Storage and Packaging

10.1 INTRODUCTION

10.2 IMPACT OF MICROBIOLOGY ON FRESH MEAT QUALITY ATTRIBUTES

10.3 COMMON TECHNOLOGIES USED TO PRESERVE FRESH MEAT PRODUCTS AND ASSIST IN A COMBINED MANNER TO EXTEND PRODUCT SHELF LIFE

10.3.1 Chilling

10.3.2 Superchilling

10.3.3 Use of Chemical Preservatives

10.3.4 Ionizing Radiation

10.3.5 Other Potential and Developing Technologies for Raw Meat and Muscle-Based Products

10.3.6 Packaging Technologies Employed for Raw Meat and Fresh Muscle-Based Food Products

10.3.7 Vacuum Packaging

10.3.8 Heat-Shrink Wrapping

10.3.9 Vacuum Skin Packaging

10.3.10 Modified Atmosphere Packaging

10.4 PACKAGING MATERIALS USED FOR FRESH MEAT AND MUSCLE-BASED PRODUCTS

10.4.1 Barrier Materials, Test Methods

10.4.2 Testing Methods for Gas Barrier Evaluation of Films

10.4.3 Nanotechnologies in Barrier Packaging: Nanocoatings and Nanofillers

10.4.4 Antimicrobial Packaging

10.5 CONCLUSIONS

11 - The Eating Quality of Meat: I-Color

11.1 INTRODUCTION

11.2 MYOGLOBIN CONCENTRATION

11.3 MYOGLOBIN STRUCTURE

11.4 COLOR PHENOMENA IN FRESH MEAT

11.4.1 Myoglobin Oxidation and Reduction

11.4.2 Factors Endogenous to Meat That Affect Myoglobin Redox Stability

11.4.3 Factors Exogenous to Meat That Affect Myoglobin Redox Stability.

11.5 COLOR IN COOKED NITRITE-CURED AND SALTED UNCOOKED MEATS.

Notes:

Includes index.

Description based on print version record.

Description based on publisher supplied metadata and other sources.

ISBN:

0-08-100694-2

OCLC:

986067557