Lawries’ Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal’s growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered.
1. Chapter 1. Introduction - p. 8 2. Chapter 2. Factors influencing the growth of meat animals - p. 21 3. Chapter 3. The structure and growth of muscle - p. 51 4. Chapter 4. Chemical and biochemical constitution of muscle - p. 106 5. Chapter 5. The conversion of muscle to meat - p. 159 6. Chapter 6. Meat microbiology and spoilage - p. 198 7. Chapter 7. The storage and preservation of meat: I—Thermal technologies - p. 219 8. Chapter 8. The storage and preservation of meat: II—Nonthermal technologies - p. 262 9. Chapter 9. The storage and preservation of meat. III—Meat processing - p. 303 10. Chapter 10. The storage and preservation of meat: Storage and packaging - p. 341 11. Chapter 11. The eating quality of meat: I Color - p. 371 12. Chapter 12. The eating quality of meat: II—Tenderness - p. 393 13. Chapter 13. The eating quality of meat: III—Flavor - p. 430 14. Chapter 14. The eating quality of meat: IV—Water holding capacity and juiciness - p. 457 15. Chapter 15. The eating quality of meat: V Sensory evaluation of meat - p. 514 16. Chapter 16. Meat safety—I Foodborne pathogens and other biological issues - p. 549 17. Chapter 17. Meat safety: II Residues and contaminants - p. 610 18. Chapter 18. Meat authenticity and traceability - p. 627 19. Chapter 19. Meat composition and nutritional value - p. 670 20. Chapter 20. Meat and health - p. 687 21. Chapter 21. Sustainability I: Edible by-products - p. 715 22. Chapter 22. Sustainability II: Sustainable animal production and meat processing - p. 727 23. Chapter 23. Future meat market - p. 798 24. Index - p. 855
Lawries’ Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal’s growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered.
1. Chapter 1. Introduction - p. 8 2. Chapter 2. Factors influencing the growth of meat animals - p. 21 3. Chapter 3. The structure and growth of muscle - p. 51 4. Chapter 4. Chemical and biochemical constitution of muscle - p. 106 5. Chapter 5. The conversion of muscle to meat - p. 159 6. Chapter 6. Meat microbiology and spoilage - p. 198 7. Chapter 7. The storage and preservation of meat: I—Thermal technologies - p. 219 8. Chapter 8. The storage and preservation of meat: II—Nonthermal technologies - p. 262 9. Chapter 9. The storage and preservation of meat. III—Meat processing - p. 303 10. Chapter 10. The storage and preservation of meat: Storage and packaging - p. 341 11. Chapter 11. The eating quality of meat: I Color - p. 371 12. Chapter 12. The eating quality of meat: II—Tenderness - p. 393 13. Chapter 13. The eating quality of meat: III—Flavor - p. 430 14. Chapter 14. The eating quality of meat: IV—Water holding capacity and juiciness - p. 457 15. Chapter 15. The eating quality of meat: V Sensory evaluation of meat - p. 514 16. Chapter 16. Meat safety—I Foodborne pathogens and other biological issues - p. 549 17. Chapter 17. Meat safety: II Residues and contaminants - p. 610 18. Chapter 18. Meat authenticity and traceability - p. 627 19. Chapter 19. Meat composition and nutritional value - p. 670 20. Chapter 20. Meat and health - p. 687 21. Chapter 21. Sustainability I: Edible by-products - p. 715 22. Chapter 22. Sustainability II: Sustainable animal production and meat processing - p. 727 23. Chapter 23. Future meat market - p. 798 24. Index - p. 855
