Lawrie's Meat Science, 7th edition updates coverage to reflect developments in meat science over the past eight years.

Features:

• Remains the industry-standard guide for the meat industry
• Provides comprehensive coverage of all aspects of meat, from growth and development to packaging and preparation
• Discusses food safety, spoilage, and nutritional issues associated with meat

Lawrie's Meat Science has established itself as a standard work in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. The seventh edition includes details of significant advances in meat science which have taken place in the last eight years, especially in areas of eating quality of meat and meat biochemistry.

Contents

Introduction

• Meat and muscle
• Origin of animal meats

Factors Influencing Growth and Development of Meat Animals

• Genetic aspects
• Environmental physiology
• Nutritional aspects
• Exogenous manipulation

Structure and Growth of Muscle

• Proportion of muscular tissue in sheep, cattle and pigs
• Structure
• Growth of normal muscle
• Abnormal growth and development in muscle

Chemical and Biochemical Constitution of Muscle

• General chemical aspects
• Biochemical aspects
• Factors reflected in specialized muscle function and constitution

Conversion of Muscle to Meat

• Pre-slaughter handling
• Death of the animal
• General consequences of circulatory failure

Spoilage of Meat by Infecting Organisms

• Infection
• Symptoms of spoilage
• Factors affecting the growth of meat-spoilage organisms
• Prophylaxis

Storage and Preservation of Meat: Temperature Control

• Refrigeration
• Thermal processing

Storage and Preservation of Meat: Moisture Control

• Dehydration
• Freeze drying
• Curing

Storage and Preservation of Meat: Direct Microbial Inhibition

• Ionizing radiation
• Antibiotics
• Chemical preservatives

Eating Quality of Meat

• Color
• Water-holding capacity and juiciness
• Texture and tenderness
• Odor and taste

Meat and Human Nutrition

• Essential nutrients
• Toxins and residues
• Meat-eating and health

Prefabricated Meat

• Manipulation of conventional meat
• Non-meat sources
• Upgrading abattoir waste

Index

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