Encyclopedia of Meat Sciences, Third Edition, Three Volume Set is the most up-to-date reference work on topics central to agricultural and food science researchers at all levels. With over 250 outstanding articles written by world leading experts, the book offers unparalleled coverage of the science and technology of producing and harvesting animals for meat, along with tactics for preservation and processing. Clearly divided into 12 distinct sections, topics covered include all aspects of the production of animals, poultry, fish and other species commonly ‘farmed’ and/or ‘harvested’, as well as the science of meat preservation and processing and consumer issues.
New to this third edition are chapters covering the core scientific advancements of recent years, including gene editing of animals, sustainability and zoonotic diseases. In addition, the book introduces a templatized chapter approach, thus providing consistency to the entire work and maximizing the clarity and accessibility of its content for the reader. Chapters, once again, include a variety of images, charts, graphs, and/or diagrams to enhance the text.
1. Cover image - p. Cover 2. Title page - p. ii 3. Table of Contents - p. iii 4. Front Matter of Volume 1 - p. iii 5. Front Matter of Volume 2 - p. iii 6. Front Matter of Volume 3 - p. iii 7. Copyright - p. iii 8. Editor-in-Chief - p. iii 9. Section Editors - p. iii 10. Preface - p. iii 11. List of Illustrations - p. iii 12. List of Tables - p. iii 13. Volume 1 - p. iii 14. Chapter 1: Animal health risk analysis - p. iii 15. Chapter 2: Exsanguination - p. iii 16. Chapter 3: Veterinary drug residue analysis - p. iii 17. Chapter 4: Production systems. Poultry - p. iii 18. Chapter 5: Meat marketing | transport of meat and meat products - p. iii 19. Chapter 6: Microorganisms and resistance to antimicrobials. Ubiquity of | potential environmental and wildlife sources of microorganisms in meat - p. iii 20. Chapter 7: Parasites present in meat and viscera of terrestrial farmed animals - p. iii 21. Chapter 8: Preslaughter handling | behavior of cattle, pigs, sheep, goats, bison, and deer during handling and transport to slaughter - p. iii 22. Chapter 9: Preslaughter handling | design of stockyards, lairages, corrals, races, chutes, and loading ramps for cattle, pigs, and sheep - p. iii 23. Chapter 10: Pre-slaughter handling of animals and poultry - p. iii 24. Chapter 11: Welfare including housing conditions - p. iii 25. Chapter 12: Preslaughter handling | Welfare of animals - p. iii 26. Chapter 13: Quality management | abattoirs and processing plants - p. iii 27. Chapter 14: Slaughter without stunning - p. iii 28. Chapter 15: Slaughter, Ethics, and the Law - p. iii 29. Chapter 16: Meat animals, origin and domestication - p. iii 30. Chapter 17: Stunning: controlled atmosphere stunning - p. iii 31. Chapter 18: Electrical stunning - p. iii 32. Chapter 19: Stunning | mechanical stunning - p. iii 33. Chapter 20: Risk assessment in animal welfare - p. iii 34. Chapter 21: Animal welfare assessment at slaughter - p. iii 35. Chapter 22: The National Bio & Agro-Defense Facility: Protecting the food supply & public health - p. iii 36. Chapter 23: Carcass chilling and boning - p. iii 37. Chapter 24: Cutting and boning | traditional - p. iii 38. Chapter 25: Cutting and Boning - p. iii 39. Chapter 26: Hot boning of meat - p. iii 40. Chapter 27: Refrigeration and freezing technology: applications - p. iii 41. Chapter 28: Refrigeration and freezing technology | equipment - p. iii 42. Chapter 29: Meat marketing | cold chain - p. iii 43. Chapter 30: Thawing - p. iii 44. Chapter 31: Modeling meat refrigeration processes - p. iii 45. Chapter 32: By-products: Inedible - p. iii 46. Chapter 33: By-products: Edible, for human consumption - p. iii 47. Chapter 34: Hides and skins - p. iii 48. Chapter 35: Preservation methods of animal products - p. iii 49. Chapter 36: Equipment cleaning - p. iii 50. Chapter 37: Biopreservation - p. iii 51. Chapter 38: Meat curing production procedures - p. iii 52. Chapter 39: Smoking | traditional - p. iii 53. Chapter 40: Curing | Brine curing of meat - p. iii 54. Chapter 41: Processing equipment tumblers and massagers - p. iii 55. Chapter 42: Dry-cured ham - p. iii 56. Chapter 43: Dry - p. iii 57. Chapter 44: Bacon production | belly bacon - p. iii 58. Chapter 45: Bacon production | Wiltshire curing - p. iii 59. Chapter 46: Meat marketing | Market requirements and specifications - p. iii 60. Chapter 47: Patenting products, processes, and apparatuses - p. iii 61. Chapter 48: Ethnic meat products | biltong: a major South African ethnic meat product - p. iii 62. Chapter 49: Ethnic meat products—France - p. iii 63. Chapter 50: Ethnic meat products/Indian subcontinent - p. iii 64. Chapter 51: Mediterranean - p. iii 65. Chapter 52: Ethnic meat products from Poland - p. iii 66. Chapter 53: Swine breeds versus genetic lines - p. iii 67. Chapter 54: Pig carcass composition and meat quality as delineated by breeding and genetics - p. iii 68. Chapter 55: Management systems (confined vs. extensive free-range) and Farm Level Pork Quality - p. iii 69. Chapter 56: Immunocastration, physical castration, and meat quality of male pigs - p. iii 70. Chapter 57: Antibiotic usage and stewardship in the pork industry - p. iii 71. Chapter 58: Feral pigs - p. iii 72. Chapter 59: African swine fever - p. iii 73. Chapter 60: Biosecurity and infectious disease control in pig production - p. iii 74. Chapter 61: Quality management | Abattoirs and processing plants - p. iii 75. Chapter 62: Electrical versus CO2 stunning of pigs: effects on animal welfare and meat quality - p. iii 76. Chapter 63: Conversion of muscle to meat | Slaughter-line operation and pork quality - p. iii 77. Chapter 64: Pork nutritional value and relationships with human health - p. iii 78. Chapter 65: US & world pork - p. iii 79. Chapter 66: Use of heterosis and breed differences in crossbreeding systems or composite populations to improve efficiency of beef production - p. iii 80. Chapter 67: Production systems and nutrition - p. iii 81. Chapter 68: Genetics and cattle breeding - p. iii 82. Chapter 69: Ruminants - p. iii 83. Chapter 70: Cloning of cattle - p. iii 84. Chapter 71: Cattle handling stress and transportation - p. iii 85. Chapter 72: Sustainability and greenhouse gas emissions from beef production - p. iii 86. Chapter 73: Classification of carcasses | beef carcass classification and grading - p. iii 87. Chapter 74: Branded beef programs - p. iii 88. Chapter 75: Flavor development in beef, pork, lamb and goat meat - p. iii 89. Chapter 76: Breeds of sheep and goats - p. iii 90. Chapter 77: Sheep and goats - p. iii 91. Chapter 78: Biomethane production - p. iii 92. Volume 2 - p. iii 93. Chapter 79: Salmon, trout and char - p. iii 94. Chapter 80: Shrimp farming yesterday to tomorrow - p. iii 95. Chapter 81: Tilapia - p. iii 96. Chapter 82: Crabs - p. iii 97. Chapter 83: Cod and other white fish: Species and fisheries - p. iii 98. Chapter 84: Catfishes - p. iii 99. Chapter 85: Tuna sustainability - p. iii 100. Chapter 86: Gilthead sea bream (Sparus aurata) and European sea bass (Dicentrarchus labrax) - p. iii 101. Chapter 87: Carp meat - p. iii 102. Chapter 88: Oysters - p. iii 103. Chapter 89: Seafood handling, processing, and packaging - p. iii 104. Chapter 90: The role of aquaculture in global seafood supplies - p. iii 105. Chapter 91: Standard methods for the bacteriological analysis of meat - p. iii 106. Chapter 92: DNA technology and meat microbiology testing - p. iii 107. Chapter 93: Indicator organisms in meat - p. iii 108. Chapter 94: Microbial contamination | microbial contamination of fresh meat - p. iii 109. Chapter 95: Microbial contamination | decontamination of processed meat - p. iii 110. Chapter 96: Concepts and methods for mitigating risks related to meat-borne hazards - p. iii 111. Chapter 97: Hurdle technology - p. iii 112. Chapter 98: Modeling in meat science: Microbiology - p. iii 113. Chapter 99: Factors affecting microbial spoilage - p. iii 114. Chapter 100: Foodborne zoonosis - p. iii 115. Chapter 101: Microbiological safety of meat | Bacillus cereus - p. iii 116. Chapter 102: Microbiological safety of meat | Clostridium botulinum and botulism - p. iii 117. Chapter 103: Clostridium perfringens - p. iii 118. Chapter 104: Microbiological safety of meat | Listeria monocytogenes - p. iii 119. Chapter 105: Salmonella - p. iii 120. Chapter 106: Microbiological safety of meat | Staphylococcus aureus - p. iii 121. Chapter 107: Cooking of meat - p. iii 122. Chapter 108: Yeasts and molds - p. iii 123. Chapter 109: Yersinia enterocolitica - p. iii 124. Chapter 110: Potential environmental and wildlife sources of microorganisms in meat - p. iii 125. Chapter 111: Oxidative and enzymatic factors affecting meat spoilage - p. iii 126. Chapter 112: Emulsions and batters: Theory and practice - p. iii 127. Chapter 113: Additives: Functional - p. iii 128. Chapter 114: Non-meat proteins - p. iii 129. Chapter 115: Chemistry and physics of comminuted products: Other ingredients - p. iii 130. Chapter 116: Curing | alternative methods for cured meat products in the United States - p. iii 131. Chapter 117: Sausages, types of cooked - p. iii 132. Chapter 118: Sausages, types of: Fresh - p. iii 133. Chapter 119: Sausages, types of dry and semi-dry - p. iii 134. Chapter 120: Sausages, types of: Emulsion - p. iii 135. Chapter 121: Co-extrusion technology and gels for comminuted meat products - p. iii 136. Chapter 122: Sausage casings - p. iii 137. Chapter 123: Minced meats - p. iii 138. Chapter 124: Role of sodium nitrite curing of meat in curing human disease - p. iii 139. Chapter 125: Spices and Flavorings - p. iii 140. Chapter 126: Biofilms and their relevance to the meat industry - p. iii 141. Chapter 127: Fermentation - p. iii 142. Chapter 128: Microbial contamination of processed meat - p. iii 143. Chapter 129: Battering and breading equipment - p. iii 144. Chapter 130: Processing equipment | smoking and cooking equipment - p. iii 145. Chapter 131: Irradiation of meat and meat products - p. iii 146. Chapter 132: Liquid Smoke (Smoke Condensate) Application - p. iii 147. Chapter 133: Mechanically recovered meat - p. iii 148. Chapter 134: Ethnic meat markets: China - p. iii 149. Chapter 135: Brazil and South America - p. iii 150. Chapter 136: Ethnic meat markets: Germany - p. iii 151. Chapter 137: Ethnic meat markets - Japan and Korea - p. iii 152. Chapter 138: Middle East - p. iii 153. Chapter 139: Ethnic meat products: North America - p. iii 154. Chapter 140: Growth patterns - p. iii 155. Chapter 141: Carcass composition, muscle structure, and contraction - p. iii 156. Chapter 142: Endocrinology - p. iii 157. Chapter 143: Physiology - p. iii 158. Chapter 144: Growth of meat animals/adipose tissue development - p. iii 159. Chapter 145: Connective tissue: structure, function, and influence on meat quality - p. iii 160. Chapter 146: Nutritional and metabolic modifiers of livestock growth and composition - p. iii 161. Chapter 147: ß-adrenergic agonists and muscle growth - p. iii 162. Chapter 148: Carcass composition, muscle structure, fiber contraction - p. iii 163. Chapter 149: Chemical and physical characteristics of meat - p. iii 164. Chapter 150: Laboratory synthesized meat - p. iii 165. Chapter 151: The contribution of agricultural methane from ruminants and plants to global warming (4588) - p. iii 166. Chapter 152: Animal genomics and biotechnologies to improve meat quality - p. iii 167. Chapter 153: Meat species determination - p. iii 168. Chapter 154: Animal and meat traceability - p. iii 169. Chapter 155: Meat production in organic farming - p. iii 170. Chapter 156: Electrical stimulation - p. iii 171. Chapter 157: Genome technology and meat traits - p. iii 172. Volume 3 - p. iii 173. Chapter 158: Species of meat animals: (d) Poultry - p. iii 174. Chapter 159: Nutrition of meat animals: Poultry - p. iii 175. Chapter 160: Primary processing operations - p. iii 176. Chapter 161: Poultry optimum post-harvest meat quality - p. iii 177. Chapter 162: Poultry muscle pathology as it relates to meat quality - p. iii 178. Chapter 163: Poultry food safety and foodborne illness - p. iii 179. Chapter 164: Poultry waste management-manure - p. iii 180. Chapter 165: Biotechnology approaches in poultry meat production - p. iii 181. Chapter 166: Exotic avian species - p. iii 182. Chapter 167: Boar taint - p. iii 183. Chapter 168: Measuring meat flavour - p. iii 184. Chapter 169: Chemical and physical characteristics of meat | palatability - p. iii 185. Chapter 170: Aging - p. iii 186. Chapter 171: Conversion of muscle to meat | rigor mortis, cold and rigor shortening - p. iii 187. Chapter 172: Cooking of meat - p. iii 188. Chapter 173: Flavor development - p. iii 189. Chapter 174: Heat processing methods - p. iii 190. Chapter 175: Cooking of meat | Maillard reaction and browning - p. iii 191. Chapter 176: Physics and chemistry of cooking meat - p. iii 192. Chapter 177: Heat effects on meat: Warmed-over flavor - p. iii 193. Chapter 178: Meat business and public policy - p. iii 194. Chapter 179: Meat pricing systems - p. iii 195. Chapter 180: Modeling the conversion of muscle to meat for predicting meat quality - p. iii 196. Chapter 181: Muscle fiber types and meat quality - p. iii 197. Chapter 182: On-line measurement of meat - p. iii 198. Chapter 183: Sensory and meat quality optimization - p. iii 199. Chapter 184: Sensory assessment of meat - p. iii 200. Chapter 185: Tenderizing mechanisms | mechanical - p. iii 201. Chapter 186: Enzymatic - p. iii 202. Chapter 187: Tenderizing mechanisms | chemical - p. iii 203. Chapter 188: Molecular factors influencing meat tenderness - p. iii 204. Chapter 189: Tenderness measurement - p. iii 205. Chapter 190: Thermophysical properties of meat - p. iii 206. Chapter 191: Retail packaging and quality of meat and fish - p. iii 207. Chapter 192: Standard Methods - p. iii 208. Chapter 193: Chemical analysis sampling and statistical requirements - p. iii 209. Chapter 194: Raw material composition analysis - p. iii 210. Chapter 195: Chemical analysis | analysis of final product composition for labeling - p. iii 211. Chapter 196: Chemical analysis for specific components: Major meat components - p. iii 212. Chapter 197: Chemical analysis for specific components—micronutrients and other minor meat components - p. iii 213. Chapter 198: Chemical and physical characteristics of meat | color and pigment - p. iii 214. Chapter 199: Chemical and physical characteristics of meat—water-holding capacity - p. iii 215. Chapter 200: Chemical and physical characteristics of meat | protein functionality - p. iii 216. Chapter 201: Color and texture deviations - p. iii 217. Chapter 202: Temperature Measurement - p. iii 218. Chapter 203: Other Physical Measurements - p. iii 219. Chapter 204: Physicochemical analysis methods - p. iii 220. Chapter 205: Glycolysis - p. iii 221. Chapter 206: pH measurement - p. iii 222. Chapter 207: Measurements of water-holding capacity and color: Objective and subjective - p. iii 223. Chapter 208: Predicting meat attributes from intact muscle using near-infrared spectroscopy - p. iii 224. Chapter 209: Applications of metabolomics in meat research - p. iii 225. Chapter 210: Applications of proteomics in meat research - p. iii 226. Chapter 211: Bioinformatics: In-depth analyses of omics data in the field of muscle biology and meat biochemistry - p. iii 227. Chapter 212: Risk analysis and quantitative risk management - p. iii 228. Chapter 213: Laboratory accreditation - p. iii 229. Chapter 214: Foreign bodies - p. iii 230. Chapter 215: Residues associated with meat production and processing - p. iii 231. Chapter 216: Potential chemical hazards associated with meat - p. iii 232. Chapter 217: Overwrapping - p. iii 233. Chapter 218: Packaging: Technology and films - p. iii 234. Chapter 219: Packaging | Vacuum - p. iii 235. Chapter 220: Packaging—modified and controlled atmosphere - p. iii 236. Chapter 221: Water buffalo - p. iii 237. Chapter 222: Macronutrients in Meat - p. iii 238. Chapter 223: Micronutrients - p. iii 239. Chapter 224: Nutraceuticals - p. iii 240. Chapter 225: Nutritional role of meat for children and adolescents - p. iii 241. Chapter 226: The contribution of meat in the diet of senior citizens - p. iii 242. Chapter 227: Cancer health concerns - p. iii 243. Chapter 228: Cardiovascular and obesity health concerns - p. iii 244. Chapter 229: Meat and digestive cancers - p. iii 245. Chapter 230: Microbiological issues affecting nutrition/safety of meat - p. iii 246. Chapter 231: Analysis of final product composition for labeling - p. iii 247. Chapter 232: Potential chemical hazards linked to meat processing - p. iii 248. Chapter 233: Vegetarianism - p. iii 249. Chapter 234: Nutritional value, safety and healthfulness of meat from animals fed only organically-produced feedstuffs - p. iii 250. Chapter 235: Dioxins and other environmental contaminants in meat products, including fish and sea food - p. iii 251. Chapter 236: Meat import and export for different countries - p. iii 252. Chapter 237: Contribution of bioactive compounds from meat - p. iii 253. Chapter 238: “Red” and “white” meats—terms that lead to confusion - p. iii 254. Chapter 239: What is meat? Perspectives of the American Meat Science Association - p. iii 255. Index - p. iii 256. Authors - p. iii
Encyclopedia of Meat Sciences, Third Edition, Three Volume Set is the most up-to-date reference work on topics central to agricultural and food science researchers at all levels. With over 250 outstanding articles written by world leading experts, the book offers unparalleled coverage of the science and technology of producing and harvesting animals for meat, along with tactics for preservation and processing. Clearly divided into 12 distinct sections, topics covered include all aspects of the production of animals, poultry, fish and other species commonly ‘farmed’ and/or ‘harvested’, as well as the science of meat preservation and processing and consumer issues.
New to this third edition are chapters covering the core scientific advancements of recent years, including gene editing of animals, sustainability and zoonotic diseases. In addition, the book introduces a templatized chapter approach, thus providing consistency to the entire work and maximizing the clarity and accessibility of its content for the reader. Chapters, once again, include a variety of images, charts, graphs, and/or diagrams to enhance the text.
1. Cover image - p. Cover 2. Title page - p. ii 3. Table of Contents - p. iii 4. Front Matter of Volume 1 - p. iii 5. Front Matter of Volume 2 - p. iii 6. Front Matter of Volume 3 - p. iii 7. Copyright - p. iii 8. Editor-in-Chief - p. iii 9. Section Editors - p. iii 10. Preface - p. iii 11. List of Illustrations - p. iii 12. List of Tables - p. iii 13. Volume 1 - p. iii 14. Chapter 1: Animal health risk analysis - p. iii 15. Chapter 2: Exsanguination - p. iii 16. Chapter 3: Veterinary drug residue analysis - p. iii 17. Chapter 4: Production systems. Poultry - p. iii 18. Chapter 5: Meat marketing | transport of meat and meat products - p. iii 19. Chapter 6: Microorganisms and resistance to antimicrobials. Ubiquity of | potential environmental and wildlife sources of microorganisms in meat - p. iii 20. Chapter 7: Parasites present in meat and viscera of terrestrial farmed animals - p. iii 21. Chapter 8: Preslaughter handling | behavior of cattle, pigs, sheep, goats, bison, and deer during handling and transport to slaughter - p. iii 22. Chapter 9: Preslaughter handling | design of stockyards, lairages, corrals, races, chutes, and loading ramps for cattle, pigs, and sheep - p. iii 23. Chapter 10: Pre-slaughter handling of animals and poultry - p. iii 24. Chapter 11: Welfare including housing conditions - p. iii 25. Chapter 12: Preslaughter handling | Welfare of animals - p. iii 26. Chapter 13: Quality management | abattoirs and processing plants - p. iii 27. Chapter 14: Slaughter without stunning - p. iii 28. Chapter 15: Slaughter, Ethics, and the Law - p. iii 29. Chapter 16: Meat animals, origin and domestication - p. iii 30. Chapter 17: Stunning: controlled atmosphere stunning - p. iii 31. Chapter 18: Electrical stunning - p. iii 32. Chapter 19: Stunning | mechanical stunning - p. iii 33. Chapter 20: Risk assessment in animal welfare - p. iii 34. Chapter 21: Animal welfare assessment at slaughter - p. iii 35. Chapter 22: The National Bio & Agro-Defense Facility: Protecting the food supply & public health - p. iii 36. Chapter 23: Carcass chilling and boning - p. iii 37. Chapter 24: Cutting and boning | traditional - p. iii 38. Chapter 25: Cutting and Boning - p. iii 39. Chapter 26: Hot boning of meat - p. iii 40. Chapter 27: Refrigeration and freezing technology: applications - p. iii 41. Chapter 28: Refrigeration and freezing technology | equipment - p. iii 42. Chapter 29: Meat marketing | cold chain - p. iii 43. Chapter 30: Thawing - p. iii 44. Chapter 31: Modeling meat refrigeration processes - p. iii 45. Chapter 32: By-products: Inedible - p. iii 46. Chapter 33: By-products: Edible, for human consumption - p. iii 47. Chapter 34: Hides and skins - p. iii 48. Chapter 35: Preservation methods of animal products - p. iii 49. Chapter 36: Equipment cleaning - p. iii 50. Chapter 37: Biopreservation - p. iii 51. Chapter 38: Meat curing production procedures - p. iii 52. Chapter 39: Smoking | traditional - p. iii 53. Chapter 40: Curing | Brine curing of meat - p. iii 54. Chapter 41: Processing equipment tumblers and massagers - p. iii 55. Chapter 42: Dry-cured ham - p. iii 56. Chapter 43: Dry - p. iii 57. Chapter 44: Bacon production | belly bacon - p. iii 58. Chapter 45: Bacon production | Wiltshire curing - p. iii 59. Chapter 46: Meat marketing | Market requirements and specifications - p. iii 60. Chapter 47: Patenting products, processes, and apparatuses - p. iii 61. Chapter 48: Ethnic meat products | biltong: a major South African ethnic meat product - p. iii 62. Chapter 49: Ethnic meat products—France - p. iii 63. Chapter 50: Ethnic meat products/Indian subcontinent - p. iii 64. Chapter 51: Mediterranean - p. iii 65. Chapter 52: Ethnic meat products from Poland - p. iii 66. Chapter 53: Swine breeds versus genetic lines - p. iii 67. Chapter 54: Pig carcass composition and meat quality as delineated by breeding and genetics - p. iii 68. Chapter 55: Management systems (confined vs. extensive free-range) and Farm Level Pork Quality - p. iii 69. Chapter 56: Immunocastration, physical castration, and meat quality of male pigs - p. iii 70. Chapter 57: Antibiotic usage and stewardship in the pork industry - p. iii 71. Chapter 58: Feral pigs - p. iii 72. Chapter 59: African swine fever - p. iii 73. Chapter 60: Biosecurity and infectious disease control in pig production - p. iii 74. Chapter 61: Quality management | Abattoirs and processing plants - p. iii 75. Chapter 62: Electrical versus CO2 stunning of pigs: effects on animal welfare and meat quality - p. iii 76. Chapter 63: Conversion of muscle to meat | Slaughter-line operation and pork quality - p. iii 77. Chapter 64: Pork nutritional value and relationships with human health - p. iii 78. Chapter 65: US & world pork - p. iii 79. Chapter 66: Use of heterosis and breed differences in crossbreeding systems or composite populations to improve efficiency of beef production - p. iii 80. Chapter 67: Production systems and nutrition - p. iii 81. Chapter 68: Genetics and cattle breeding - p. iii 82. Chapter 69: Ruminants - p. iii 83. Chapter 70: Cloning of cattle - p. iii 84. Chapter 71: Cattle handling stress and transportation - p. iii 85. Chapter 72: Sustainability and greenhouse gas emissions from beef production - p. iii 86. Chapter 73: Classification of carcasses | beef carcass classification and grading - p. iii 87. Chapter 74: Branded beef programs - p. iii 88. Chapter 75: Flavor development in beef, pork, lamb and goat meat - p. iii 89. Chapter 76: Breeds of sheep and goats - p. iii 90. Chapter 77: Sheep and goats - p. iii 91. Chapter 78: Biomethane production - p. iii 92. Volume 2 - p. iii 93. Chapter 79: Salmon, trout and char - p. iii 94. Chapter 80: Shrimp farming yesterday to tomorrow - p. iii 95. Chapter 81: Tilapia - p. iii 96. Chapter 82: Crabs - p. iii 97. Chapter 83: Cod and other white fish: Species and fisheries - p. iii 98. Chapter 84: Catfishes - p. iii 99. Chapter 85: Tuna sustainability - p. iii 100. Chapter 86: Gilthead sea bream (Sparus aurata) and European sea bass (Dicentrarchus labrax) - p. iii 101. Chapter 87: Carp meat - p. iii 102. Chapter 88: Oysters - p. iii 103. Chapter 89: Seafood handling, processing, and packaging - p. iii 104. Chapter 90: The role of aquaculture in global seafood supplies - p. iii 105. Chapter 91: Standard methods for the bacteriological analysis of meat - p. iii 106. Chapter 92: DNA technology and meat microbiology testing - p. iii 107. Chapter 93: Indicator organisms in meat - p. iii 108. Chapter 94: Microbial contamination | microbial contamination of fresh meat - p. iii 109. Chapter 95: Microbial contamination | decontamination of processed meat - p. iii 110. Chapter 96: Concepts and methods for mitigating risks related to meat-borne hazards - p. iii 111. Chapter 97: Hurdle technology - p. iii 112. Chapter 98: Modeling in meat science: Microbiology - p. iii 113. Chapter 99: Factors affecting microbial spoilage - p. iii 114. Chapter 100: Foodborne zoonosis - p. iii 115. Chapter 101: Microbiological safety of meat | Bacillus cereus - p. iii 116. Chapter 102: Microbiological safety of meat | Clostridium botulinum and botulism - p. iii 117. Chapter 103: Clostridium perfringens - p. iii 118. Chapter 104: Microbiological safety of meat | Listeria monocytogenes - p. iii 119. Chapter 105: Salmonella - p. iii 120. Chapter 106: Microbiological safety of meat | Staphylococcus aureus - p. iii 121. Chapter 107: Cooking of meat - p. iii 122. Chapter 108: Yeasts and molds - p. iii 123. Chapter 109: Yersinia enterocolitica - p. iii 124. Chapter 110: Potential environmental and wildlife sources of microorganisms in meat - p. iii 125. Chapter 111: Oxidative and enzymatic factors affecting meat spoilage - p. iii 126. Chapter 112: Emulsions and batters: Theory and practice - p. iii 127. Chapter 113: Additives: Functional - p. iii 128. Chapter 114: Non-meat proteins - p. iii 129. Chapter 115: Chemistry and physics of comminuted products: Other ingredients - p. iii 130. Chapter 116: Curing | alternative methods for cured meat products in the United States - p. iii 131. Chapter 117: Sausages, types of cooked - p. iii 132. Chapter 118: Sausages, types of: Fresh - p. iii 133. Chapter 119: Sausages, types of dry and semi-dry - p. iii 134. Chapter 120: Sausages, types of: Emulsion - p. iii 135. Chapter 121: Co-extrusion technology and gels for comminuted meat products - p. iii 136. Chapter 122: Sausage casings - p. iii 137. Chapter 123: Minced meats - p. iii 138. Chapter 124: Role of sodium nitrite curing of meat in curing human disease - p. iii 139. Chapter 125: Spices and Flavorings - p. iii 140. Chapter 126: Biofilms and their relevance to the meat industry - p. iii 141. Chapter 127: Fermentation - p. iii 142. Chapter 128: Microbial contamination of processed meat - p. iii 143. Chapter 129: Battering and breading equipment - p. iii 144. Chapter 130: Processing equipment | smoking and cooking equipment - p. iii 145. Chapter 131: Irradiation of meat and meat products - p. iii 146. Chapter 132: Liquid Smoke (Smoke Condensate) Application - p. iii 147. Chapter 133: Mechanically recovered meat - p. iii 148. Chapter 134: Ethnic meat markets: China - p. iii 149. Chapter 135: Brazil and South America - p. iii 150. Chapter 136: Ethnic meat markets: Germany - p. iii 151. Chapter 137: Ethnic meat markets - Japan and Korea - p. iii 152. Chapter 138: Middle East - p. iii 153. Chapter 139: Ethnic meat products: North America - p. iii 154. Chapter 140: Growth patterns - p. iii 155. Chapter 141: Carcass composition, muscle structure, and contraction - p. iii 156. Chapter 142: Endocrinology - p. iii 157. Chapter 143: Physiology - p. iii 158. Chapter 144: Growth of meat animals/adipose tissue development - p. iii 159. Chapter 145: Connective tissue: structure, function, and influence on meat quality - p. iii 160. Chapter 146: Nutritional and metabolic modifiers of livestock growth and composition - p. iii 161. Chapter 147: ß-adrenergic agonists and muscle growth - p. iii 162. Chapter 148: Carcass composition, muscle structure, fiber contraction - p. iii 163. Chapter 149: Chemical and physical characteristics of meat - p. iii 164. Chapter 150: Laboratory synthesized meat - p. iii 165. Chapter 151: The contribution of agricultural methane from ruminants and plants to global warming (4588) - p. iii 166. Chapter 152: Animal genomics and biotechnologies to improve meat quality - p. iii 167. Chapter 153: Meat species determination - p. iii 168. Chapter 154: Animal and meat traceability - p. iii 169. Chapter 155: Meat production in organic farming - p. iii 170. Chapter 156: Electrical stimulation - p. iii 171. Chapter 157: Genome technology and meat traits - p. iii 172. Volume 3 - p. iii 173. Chapter 158: Species of meat animals: (d) Poultry - p. iii 174. Chapter 159: Nutrition of meat animals: Poultry - p. iii 175. Chapter 160: Primary processing operations - p. iii 176. Chapter 161: Poultry optimum post-harvest meat quality - p. iii 177. Chapter 162: Poultry muscle pathology as it relates to meat quality - p. iii 178. Chapter 163: Poultry food safety and foodborne illness - p. iii 179. Chapter 164: Poultry waste management-manure - p. iii 180. Chapter 165: Biotechnology approaches in poultry meat production - p. iii 181. Chapter 166: Exotic avian species - p. iii 182. Chapter 167: Boar taint - p. iii 183. Chapter 168: Measuring meat flavour - p. iii 184. Chapter 169: Chemical and physical characteristics of meat | palatability - p. iii 185. Chapter 170: Aging - p. iii 186. Chapter 171: Conversion of muscle to meat | rigor mortis, cold and rigor shortening - p. iii 187. Chapter 172: Cooking of meat - p. iii 188. Chapter 173: Flavor development - p. iii 189. Chapter 174: Heat processing methods - p. iii 190. Chapter 175: Cooking of meat | Maillard reaction and browning - p. iii 191. Chapter 176: Physics and chemistry of cooking meat - p. iii 192. Chapter 177: Heat effects on meat: Warmed-over flavor - p. iii 193. Chapter 178: Meat business and public policy - p. iii 194. Chapter 179: Meat pricing systems - p. iii 195. Chapter 180: Modeling the conversion of muscle to meat for predicting meat quality - p. iii 196. Chapter 181: Muscle fiber types and meat quality - p. iii 197. Chapter 182: On-line measurement of meat - p. iii 198. Chapter 183: Sensory and meat quality optimization - p. iii 199. Chapter 184: Sensory assessment of meat - p. iii 200. Chapter 185: Tenderizing mechanisms | mechanical - p. iii 201. Chapter 186: Enzymatic - p. iii 202. Chapter 187: Tenderizing mechanisms | chemical - p. iii 203. Chapter 188: Molecular factors influencing meat tenderness - p. iii 204. Chapter 189: Tenderness measurement - p. iii 205. Chapter 190: Thermophysical properties of meat - p. iii 206. Chapter 191: Retail packaging and quality of meat and fish - p. iii 207. Chapter 192: Standard Methods - p. iii 208. Chapter 193: Chemical analysis sampling and statistical requirements - p. iii 209. Chapter 194: Raw material composition analysis - p. iii 210. Chapter 195: Chemical analysis | analysis of final product composition for labeling - p. iii 211. Chapter 196: Chemical analysis for specific components: Major meat components - p. iii 212. Chapter 197: Chemical analysis for specific components—micronutrients and other minor meat components - p. iii 213. Chapter 198: Chemical and physical characteristics of meat | color and pigment - p. iii 214. Chapter 199: Chemical and physical characteristics of meat—water-holding capacity - p. iii 215. Chapter 200: Chemical and physical characteristics of meat | protein functionality - p. iii 216. Chapter 201: Color and texture deviations - p. iii 217. Chapter 202: Temperature Measurement - p. iii 218. Chapter 203: Other Physical Measurements - p. iii 219. Chapter 204: Physicochemical analysis methods - p. iii 220. Chapter 205: Glycolysis - p. iii 221. Chapter 206: pH measurement - p. iii 222. Chapter 207: Measurements of water-holding capacity and color: Objective and subjective - p. iii 223. Chapter 208: Predicting meat attributes from intact muscle using near-infrared spectroscopy - p. iii 224. Chapter 209: Applications of metabolomics in meat research - p. iii 225. Chapter 210: Applications of proteomics in meat research - p. iii 226. Chapter 211: Bioinformatics: In-depth analyses of omics data in the field of muscle biology and meat biochemistry - p. iii 227. Chapter 212: Risk analysis and quantitative risk management - p. iii 228. Chapter 213: Laboratory accreditation - p. iii 229. Chapter 214: Foreign bodies - p. iii 230. Chapter 215: Residues associated with meat production and processing - p. iii 231. Chapter 216: Potential chemical hazards associated with meat - p. iii 232. Chapter 217: Overwrapping - p. iii 233. Chapter 218: Packaging: Technology and films - p. iii 234. Chapter 219: Packaging | Vacuum - p. iii 235. Chapter 220: Packaging—modified and controlled atmosphere - p. iii 236. Chapter 221: Water buffalo - p. iii 237. Chapter 222: Macronutrients in Meat - p. iii 238. Chapter 223: Micronutrients - p. iii 239. Chapter 224: Nutraceuticals - p. iii 240. Chapter 225: Nutritional role of meat for children and adolescents - p. iii 241. Chapter 226: The contribution of meat in the diet of senior citizens - p. iii 242. Chapter 227: Cancer health concerns - p. iii 243. Chapter 228: Cardiovascular and obesity health concerns - p. iii 244. Chapter 229: Meat and digestive cancers - p. iii 245. Chapter 230: Microbiological issues affecting nutrition/safety of meat - p. iii 246. Chapter 231: Analysis of final product composition for labeling - p. iii 247. Chapter 232: Potential chemical hazards linked to meat processing - p. iii 248. Chapter 233: Vegetarianism - p. iii 249. Chapter 234: Nutritional value, safety and healthfulness of meat from animals fed only organically-produced feedstuffs - p. iii 250. Chapter 235: Dioxins and other environmental contaminants in meat products, including fish and sea food - p. iii 251. Chapter 236: Meat import and export for different countries - p. iii 252. Chapter 237: Contribution of bioactive compounds from meat - p. iii 253. Chapter 238: “Red” and “white” meats—terms that lead to confusion - p. iii 254. Chapter 239: What is meat? Perspectives of the American Meat Science Association - p. iii 255. Index - p. iii 256. Authors - p. iii
