Principles of Meat Science
Edition: 5
Copyright: 2012
Pages: 424
Edition: 5
Copyright: 2012
Pages: 424
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Principles of Meat Science provides a comprehensive overview that includes the latest discoveries and principles that are necessary to understand the science of meat and the utilization of meat as food.
Principles of Meat Science emphasizes:
- Principles of postmortem muscle chemistry
- Meat processing and preservation
- Sanitation and food safety
- Meat inspection
- Meat grading and evaluation
- Meat cookery
- Meat distribution through marketing channels
- Use of meat animal by-products
Principles of Meat Science incorporates:
- New knowledge of muscle structure and biology
- Advances in meat processing
- Packaging and distribution technologies
- Improvements in sanitation and food safety practices
Principles of Meat Science targets courses whose students have taken appropriate introductory courses including introductory biology, chemistry, and mathematics courses, and also have completed an introductory animal science, food science, or animal industry course.
Chapter 1 - Meat as a food
What Is Meat?
Muscle as Meat
What Is Meat Science?
Meat Consumption and the Economy of a Nation
The Meat Industry in the United States
Science and Meat
Chapter 2 - Structure, Composition, and Development of Animal Tissues
Objectives
Key Terms
Muscle Tissue
Epithelial Tissues
Nervous Tissue
Connective Tissue
Muscle Organization
Chemical Composition of the Animal Body
Chemical Composition of Skeletal Muscle
Carcass Composition
Chapter 3 - Muscle Contraction and Energy Metabolism
Objectives
Key Terms
Nerves and the Nature of Stimuli
Contraction of Skeletal Muscle
Relaxation of Skeletal Muscle
Sources of Energy for Muscle Function
Chapter 4 - Principles of Animal Handling and Harvesting
Objectives
Key Terms
Introduction
Personnel
Transportation
Inspectors
Animal Physiology and Homeostasis
Flight Zone and Point of Balance
Animal Movement and Facilities
Temperature and Humidity
Animal Size and Densities
Feed Withdrawal
Lairage
Harvesting
Non-ambulatory Animals
Stunning and Immobilization
Exsanguination (Bleeding)
Ritual Slaughter
Scalding and Skinning
Evisceration
Carcass Manipulation
Chapter 5 - Conversion of Muscle to Meat: Biochemistry of Meat Quality Development
Objectives
Key Terms
Introduction
Postmortem Muscle Metabolism
Energy Metabolism, H+ Production and Muscle pH Decline
Factors Affecting Postmortem Changes and Meat Quality
Chapter 6 - Properties of Fresh Meat
Objectives
Key Terms
Meat Quality
Water-Holding Capacity
Chemical Basis of Water-Holding Capacity
Color
Structure, Firmness, and Texture
Chapter 7 - Meat Merchandising
Objectives
Key Terms
Retail Meat Distribution Systems
Retail Store Types
Fresh Meat Displays
Frozen Meat Displays
Processed Meat Displays
Processing and Distribution for Food Service
Types of Food Service
Meat Acquisition for Food Service
Chapter 8 - Principles of Meat Processing
Objectives
Key Terms
Types of Processed Meat Products
History of Meat Processing
Basic Processing Procedures
Chapter 9 - Microbiology of Meat
Objectives
Key Terms
Microbiological Principles
Microbial Contamination of Meat Animal Carcasses and Products
Chapter 10 - Deterioration, Preservation and Storage of Meat
Objectives
Key Terms
Deterioration of Meat
Refrigerated Storage
Thermal Processing
Dehydration
Irradiation
Preservation by Chemical Ingredients
Preservation by Packaging
Chapter 11 - Palatability and Cookery of Meat
Objectives
Key Terms
Palatability Characteristics
Factors Associated with Meat Palatability
Cookery
Serving Cooked Meat
Chapter 12 - Nutritive Value of Meat
Objectives
Key Terms
Proteins
Lipids and Calories
Carbohydrates
Minerals
Vitamins
Variety and Processed Meats
Nutrient Retention during Heating
Nutrient Labeling
Chapter 13 - Meat Inspection and Food Safety
Objectives
Key Terms
History
Application and Enforcement of Inspection Laws
Requirements for Granting Inspection Service
Elements of Inspection
Religious Inspection and Certification
Seafood Inspection
Chapter 14 - Meat Grading and Evaluation
Objectives
Key Terms
Types of Grading and Evaluation
Functions of Grades
Federal Quality Grades
Carcass Cutability and Federal Yield Grades
Services Offered by the USDA Grading Service
Chapter 15 - Electronic Assessment of Carcasses and Fresh Meat
Objectives
Key Terms
Requisites for Successful Technology Adoption
Principles of Electronic Assessment
Chapter 16 - By- Products of the Meat Industry
Objectives
Key Terms
Edible Meat By-Products
Inedible Meat By-Products
Hides, Skins, and Pelts
Tallows and Greases
Animal Feeds and Fertilizers
Glue
Pharmaceuticals and Biologicals
Elton D. Aberle is Emeritus Dean and Director of the College of Agricultural and Life Sciences and Emeritus Professor of Animal and Dairy Sciences at the University of Wisconsin, Madison. Throughout his distinguished academic career, he also served as Professor of Animal Sciences at Purdue University, Professor and Head of the Department of Animal Science at the University of Nebraska–Lincoln, and Postdoctoral Associate at the University of Minnesota. A recognized leader in animal and meat science, Aberle has served as President of both the American Society of Animal Science and the American Meat Science Association.
John Forrest, Ph.D. is a distinguished meat scientist and longtime faculty member at Purdue University whose career has been marked by significant contributions to meat science research, education, and student mentorship. His research advanced the understanding of meat quality and processing. In recognition of his lasting influence, the American Meat Science Association established the John Forrest Mentor Recognition Fund to honor his national and international contributions to the field and to support future AMSA educational and professional development programs.
David E. Gerrard is Professor and Director of the School of Animal Sciences at Virginia Tech, where his research focuses on muscle biology, meat quality, and skeletal muscle physiology. He earned his B.S. and M.S. in Animal Sciences and his Ph.D. in Muscle Biology from Purdue University. Dr. Gerrard's multidisciplinary research program seeks to maximize the production of high-quality meat by investigating the biochemical transformation of muscle into meat, the mechanisms of muscle growth and development, and innovative technologies for monitoring fresh meat quality. An active member of the American Society of Animal Science and the American Meat Science Association, Dr. Gerrard has also fostered international partnerships to address challenges in meat production and food security.
Edward W. Mills is Associate Professor Emeritus of Meat Science at The Pennsylvania State University, where he specialized in muscle foods and meat processing. He earned his B.S. in Animal Science with Distinction and his M.S. in Meat Science from The Ohio State University before completing his Ph.D. in Meat Science at Purdue University in 1984. During his career at Penn State, Mills taught undergraduate and graduate courses in animal products technology and the science and technology of muscle foods, focusing on the physical and biochemical processes that influence meat quality, processing, food safety, and product performance. His teaching integrated regulatory, manufacturing, and process control principles, preparing students for careers in the meat and food industries while advancing education in meat science.
“I utilize Principles of Meat Science as a reference for my undergraduate animal science students as well as an exceptional review for my incoming graduate students. The text has the ideal blend of depth and breadth of coverage assembled in an intuitive and effective manner.”Dr. Gordon K. Murdoch, University of Idaho