Meat Science: Fourth Edition (Supplement No. 4, 1985 to the European Journal of Cancer and)

Deals with meat science and technology. The text includes factors influencing the growth and development of meat animals, the structure and growth of muscle, the storage and preservation of meat, direct microbial inhibition, and meat and human nutrition Content: Other Pergamon publications of related interest , Page ii Front Matter , Page iii Copyright , Page iv Dedication , Page v PREFACE TO THE FOURTH EDITION , Page vii PREFACE TO THE FIRST EDITION , Page ix ACKNOWLEDGEMENTS , Page xi CHAPTER 1 - INTRODUCTION , Pages 1-9 CHAPTER 2 - FACTORS INFLUENCING THE GROWTH AND DEVELOPMENT OF MEAT ANIMALS , Pages 10-24 CHAPTER 3 - THE STRUCTURE AND GROWTH OF MUSCLE , Pages 25-31,31a,32-42 CHAPTER 4 - CHEMICAL AND BIOCHEMICAL CONSTITUTION OF MUSCLE , Pages 43-73 CHAPTER 5 - THE CONVERSION OF MUSCLE TO MEAT , Pages 74-91 CHAPTER 6 - THE SPOILAGE OF MEAT BY INFECTING ORGANISMS , Pages 92-111 CHAPTER 7 - THE STORAGE AND PRESERVATION OF MEAT I. TEMPERATURE CONTROL , Pages 112-137 CHAPTER 8 - THE STORAGE AND PRESERVATION OF MEAT II. MOISTURE CONTROL , Pages 138-158 CHAPTER 9 - THE STORAGE AND PRESERVATION OF MEAT III. DIRECT MICROBIAL INHIBITION , Pages 159-168 CHAPTER 10 - THE EATING QUALITY OF MEAT , Pages 169-207 CHAPTER 11 - MEAT AND HUMAN NUTRITION , Pages 208-216 CHAPTER 12 - PREFABRICATED MEAT , Pages 217-223 BIBLIOGRAPHY , Pages 224-246 INDEX , Pages 247-267 Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book. This publication is beneficial to students and individuals researching on the food science of meat.