Description
Book SynopsisTable of Contents1. Introduction 2. Factors influencing the growth of meat animals 3. The structure and growth of muscle 4. Chemical and biochemical constitution of muscle 5. The conversion of muscle to meat 6. Meat microbiology and spoilage 7. The storage and preservation of meat: I Thermal technologies 8. The storage and preservation of meat: II Non-thermal technologies 9. The storage and preservation of meat: III Meat processing 10. The storage and preservation of meat: IV Packaging and storage 11. The eating quality of meat: I Colour 12. The eating quality of meat: II Tenderness 13. The eating quality of meat: III Flavour 14. The eating quality of meat: IV Water holding capacity and juiciness 15. The eating quality of meat: V Sensory evaluation of meat 16. Phenotyping of animals and their meat: Applications of low power ultrasounds, near infrared spectroscopy, Raman spectroscopy and hyperspectral imaging 17. Meat safety: I Foodborne pathogens and other biological issues 18. Meat safety: II Residues and contaminants 19. Meat authenticity and traceability 20. Meat composition and nutritional value 21. Meat and health 22. Edible by-products
