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 is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect - featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com.Foreword written by Rt. Hon. Helen Clark, Prime Minister of New ZealandOver 200 articles covering all aspects of meat scienceReading lists at the end of each article provide further information into primary literatureVarious figures and tables illustrating the text and a color plate section in each volumeAppeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock managementExtensive cross-referencing

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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 Processin…

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