Lawrie's Meat Science (Woodhead Publishing Series in Food Science, Technology and Nutrition)

__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 and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. Content: Related Titles,Front Matter,Copyright,List of Contributors,PrefaceEntitled to full textChapter 1 - Introduction, Pages 1-18, Jeffrey W. Savell Chapter 2 - Factors Influencing the Growth of Meat Animals, Pages 19-47, Aidan P. Moloney, Mark McGee Chapter 3 - The Structure and Growth of Muscle, Pages 49-97, Peter P. Purslow Chapter 4 - Chemical and Biochemical Constitution of Muscle, Pages 99-158, Clemente López-Bote Chapter 5 - The Conversion of Muscle to Meat, Pages 159-185, Sulaiman K. Matarneh, Eric M. England, Tracy L. Scheffler, David E. Gerrard Chapter 6 - Meat Microbiology and Spoilage, Pages 187-203, Monique Zagorec, Marie-Christine Champomier-Vergès Chapter 7 - The Storage and Preservation of Meat: I—Thermal Technologies, Pages 205-230, Youling L. Xiong Chapter 8 - The Storage and Preservation of Meat: II—Nonthermal Technologies, Pages 231-263, Dong U. Ahn, Aubrey F. Mendonça, Xi Feng Chapter 9 - The Storage and Preservation of Meat: III—Meat Processing, Pages 265-296 Chapter 10 - Storage and Preservation of Raw Meat and Muscle-Based Food Products: IV Storage and Packaging, Pages 297-327, Joe P. Kerry, Andrey A. Tyuftin Chapter 11 - The Eating Quality of Meat: I—Color, Pages 329-356, Cameron Faustman, Surendranath P. Suman Chapter 12 - The Eating Quality of Meat: II—Tenderness, Pages 357-381, David L. Hopkins Chapter 13 - The Eating Quality of Meat: III—Flavor, Pages 383-417, Mónica Flores Chapter 14 - The Eating Quality of Meat—IV Water-Holding Capacity and Juiciness, Pages 419-459, Robyn D. Warner Chapter 15 - The Eating Quality of Meat: V—Sensory Evaluation of Meat, Pages 461-499, Rhonda K. Miller Chapter 16 - Phenotyping of Animals and Their Meat: Applications of Low-Power Ultrasounds, Near-Infrared Spectroscopy, Raman Spectroscopy, and Hyperspectral Imaging, Pages 501-519, Donato Andueza, Benoît-Pierre Mourot, Jean-François Hocquette, Jacques Mourot Chapter 17 - Meat Safety—I Foodborne Pathogens and Other Biological Issues, Pages 521-552, Alexandra Lianou, Efstathios Z. Panagou, George-John E. Nychas Chapter 18 - Meat Safety: II Residues and Contaminants, Pages 553-583, Marilena E. Dasenaki, Nikolaos S. Thomaidis Chapter 19 - Meat Authenticity and Traceability, Pages 585-633, Luca Fontanesi Chapter 20 - Meat Composition and Nutritional Value, Pages 635-659, Jeffrey D. Wood Chapter 21 - Meat and Health, Pages 661-678, Kerri B. Gehring Chapter 22 - Edible By-products, Pages 679-696, Herbert W. Ockerman, Lopa Basu, Fidel Toldrá Index, Pages 697-713 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 and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. Encompasses the recognized gold- standard reference for the meat industry Brings together leading experts in each area, providing a complete overview of the meat sciences Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage