Meat Preservation provides the understanding of the science of meat and discussion for using known technologies to achieve the goal of safe meat of high quality.
Contents
Introduction
- Early Origin of Meat Preservation
- Establishment of the Meat Industry in America
- Advent of Refrigeration
- Changes in the Industry
- Influence of the Military
- Role of Transportation
- Influence of the Consumer
- Meat Sources
Understanding Muscle and Meat
- Composition
- Structure
- Ultrastructure and Function
- Muscle Fiber Types
- Growth
- Postmortem Changes
- Color
- Utilization of Meat Science Information
The Meat Industry
- Animal Production Practices
- Slaughter
- Further Processing of Meat
- Regulatory Considerations
- Distribution
Preservation Against What
- Appearance and Palability Changes
- Proteolysis
- Oxidation
- Functionality
- Spoilage
- Meatborne Diseases
- Viruses
- Parasites
Physical Methods of Preservation
- Heating
- Canning
- Cooling
- Freezing
- Control of Moisture
- Microwave Application
- Irradiation
- Ultrasound, High Pressure and High-Voltage Pulses
- Packaging
Chemical Methods of Preservation
- Curing
- Smoke
- Antioxidants
- Sulfite
- Sorbates
- Lacate
- Acidulants
- Carcass Rinses
Microbiological Methods of Preservation
- Competition
- Fermentation
- Antimicrobials that Occur Naturally
- Bacteriocins
- Genetic Engineering
Managing Preservation
- Quality Control
- Cleaning and Sanitation
- Total Quality Management
- Hazard Analysis Critical Control Points
- Modeling
Index
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