Meat science, milk science and technology
著者
書誌事項
Meat science, milk science and technology
（World animal science, B. Disciplinary approach ; 3）
Elsevier Science Publishers, 1988
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注記
Includes bibliographies and index
内容説明・目次
内容説明
This volume is primarily intended for those dealing with agricultural science and animal production and processing, providing them with a basic insight into the various slaughtering, processing and health-related issues involved in the conversion of muscle to meat. In addition, the volume provides basic information as to what milk is, what it is used for, how it is processed and the influence of on-farm milk quality on ultimate quality. It will also be of use to animal and dairy science students who wish to obtain an overall understanding of food processing.
目次
- Part I. Meat. 1. Muscle to Meat (Biochemical Aspects) (C.L. Davey, R.J. Winger). Introduction. Muscle structure, composition and function. Development of rigor mortis. Speeding rigor development. Muscle ageing - the revolution of rigor mortis. Meat toughness. Muscle shortening and toughness. Muscle ageing and toughness. Theory of meat toughness in relation to muscle structure. Meat technology. Future research directions. 2. Slaughter Procedures for Pigs, Sheep, Cattle and Poultry (P.A. Barton-Gade et al.). Procedures for slaughtering pigs (P.A. Barton-Gade). Procedures for slaughtering sheep (B.B. Chrystall et al.). Procedures for slaughtering and dressing cattle (B.B. Chrystall et al.). Procedures for slaughtering and dressing poultry (M. Jespersen). General discussion. 3. Processing (G.R. Schmidt). Introduction. Ingredients. Procedures and machinery. Classification of sausage products. Containers. Heating of meat. Smoke. Freezing of meat. Oxidative rancidity. Conclusion. 4. Meat as Food (B. Simonsen et al.). Growth of microorganisms on meat and meat products. Residues of pollutants and pharmaceuticals in meat. Nutritional value aspects. 5. Factors affecting sensory properties of meat (P.A. Barton-Gade et al.). Introduction. Poultry (J.M. Jones). Pork (P.A. Barton-Gade). Sheepmeat (R.J. Winger). Sensory factors associated with beef palatability (H.R. Cross). Meat cookery (H.R. Cross). Conclusions. Part II. Milk. 6. Composition of Milk (D. Edelsten). Introduction. Gross composition of milk from species providing the major amount of milk for human consumption. Variations in the composition of milk. Composition of principal milk constituents. Physical properties of milk. 7. Quality requirements of milk for processing (P. Stordal Christiansen, A.J. Overby). Chemico-physical requirements. Bacteriological requirements. 8. Technical treatment of milk (P. Nielsen, E.W. Nielsen). Separation and clarification of milk. Membrane filtration in the dairy industry. Homogenization. Heat treatment. The influence of technical treatment on the components of milk. 9. Microbial cultures for milk processing (A.J. Overby). Introduction. Mesophilic starters for cultured milk, butter and cheese. Thermophilic starters for cultured milk and cheese. Starters for kefir, etc. Other microbial cultures for cheese production. Mould cultures for cheese production. 10.1 Liquid Milk Products and UHT Milk (E.-G. Samuelsson). Introduction. Processing. Cream. Standardization of the fat content
- use of the compomaster. Function. UHT milk products. Packing. 10.2 Cultured Milk Products (G. Mogensen). Historic background. Different types of cultured milk products. Milk quality. Milk treatment. Curd treatment. 10.3 Butter (B.K. Mortensen). Introduction. Traditional types of butter. Butter-like products. 10.4. Ice Cream (D.L. Gibson). Introduction. Composition and ingredients utilized. Mix manufacture. Mix processing. Packaging, hardening and retailing. Ice milk. Sherbets and ices.
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