Lawrie's meat science
著者
書誌事項
Lawrie's meat science
（Woodhead Publishing series in food science and technology）
Woodhead, 1998
6th ed
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注記
Previous ed.: published as Meat science. Oxford : Pergamon, 1991
Bibliography: p279-311. - Includes index
内容説明・目次
内容説明
This highly regarded book remains a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Meat Science provides a clear guide, which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. This new edition incorporates significant advances in meat science during the past ten years.
目次
o Introduction o Meat and Muscle o The Origin of Meat Animals o Sheep o Cattle o Pigs o Current Trends o Factors Influencing the Growth and Development of Meat Animals o General o Genetic Aspects o Environmental Physiology o Nutritional Aspects o Plane and Quality of Nutrition o Interaction with Other Species o Soils and Plant Growth o Trace Materials in Soils and Pastures o Unconventional Feed Sources o Exogenous Manipulation o Reproduction Control o Growth Control o The Structure and Growth of Meat o The Proportion of Muscular Tissue in Sheep, Cattle and Pigs o Structure o Associated Connective Tissue o The Muscle Fibre o The Growth of Normal Muscle o Fundamental Basis of Protein Organization and Replication in Biological Tissues o General Origins of Tissues o Development of Muscular Tissue o Abnormal Growth and Development in Muscle o Genetic Aspects o Nutritional Aspects o Physiological Aspects o Various Extrinsic Aspects o Chemical and Biochemical Constitution of Muscle o General Chemical Aspects o Muscle Proteins o Intramuscular Fat o Biochemical Aspect o Muscle Function in vivo o Post-mortem Glycolysis o Onset of Rigor Mortis o Factors Reflected in Specialized Muscle Function and Constitution o Species o Breed, Sex o Age o Anatomical Location o Training and Exercise o Plane of Nutrition o Inter-animal Variability o The Conversion of Muscle to Meat o Pre-slaughter Handling o Moisture Loss o Glycogen Loss o Death of the Animal o Stunning and Bleeding o Dressing and Cutting o General Consequences of Circulatory Failure o Conditioning (aging) o Protein Denaturation o Proteolysis o Other Chemical Changes o The Spoilage of Meat by Infecting Organisms o Infection o Endogenous Infections o Exogenous Infections o Symptoms of Spoilage o Factors Affecting the Growth of Meat-spoilage Micro-organisms o Temperature o Moisture and Osmotic Pressure o pH o Oxidation-reduction Potential o Atmosphere o High Pressure o Prophylaxis o Hygiene o Biological Control o Antibiotics o Ionizing Radiations o The Storage and Preservation of Meat-I. Temperature Control o Refrigeration o Storage above Freezing Point o Storage below Freezing Point o Thermal Processing o Pasteurization o Sterilization .o The Storage and Preservation of Meat-II. Moisture Control o Dehydration o Biochemical Aspects o Physical Aspects o Organoleptic Aspects o Freeze Dehydration o Histological Aspect o Physical and Biochemical Aspects o Organoleptic Aspects o Curing o Wiltshire Cure and Variants o Biochemical Aspects o Organoleptic Aspects o Intermediate Moisture Meat o The Storage and Preservation of Meat-III. Direct Microbial Inhibition o Ionizing Radiation o Chemical and Biochemical Aspects o Organoleptic Aspects o Radiation Pasteurization o Policy and Detection o Antibiotics o Chemical Preservatives o The Eating Quality of Meat o Color o The Quantity and Chemical Nature of Myoglobin o Discoloration o Water-holding Capacity and Juiciness o Uncooked Meat o Cooked Meat o Texture and Tenderness o Definition and Measurement o Pre-slaughter Factors o Post-slaughter Factors o Artificial Tenderizing o Odor and Taste o Definitions and Nature o General Considerations o Variability in Odor and Taste o Undesirable Odor and Taste o Meat and Human Nutrition o Essential Nutrients o Amino Acids o Minerals o Vitamins o Fatty Acids o Toxins and Residues o Meat-eating and Health o Prefabricated Meat o Manipulation of Conventional Meat o Mechanically-recovered Meat o High Pressure Modification o Reformed Meat o Non-meat Sources o Upgrading Abattoir Waste o Bibliography o Index
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