This book compiles the most recent science, technology, and applications of meat products,
by-products, and meat processing:

• Detailing worker safety
• Waste management
• Slaughtering
• Carcass evaluation
• Meat safety
• Animal handling from an international view
• Essential concepts are illustrated with practical examples and helpful diagrams
• And much more!

Contents

1. Meat Science: Chemistry, Biochemistry, and Biotechnology
   1. Meat Composition
   2. Postmortem Muscle Chemistry
   3. Meat Color
   4. Flavors of Meat Products
   5. Analytical Methods
   6. Meat Biotechnology

2. Meat Safety
   7. Microbiology of Meats
   8. Meat Safety
   9. Drug Residues in Meat: Emerging Issues

3. Slaughtering and Carcass Processing
   10. Antemortem Handling and Welfare
   11. Slaughtering and Processing Equipment
   12. Carcass Processing: Factors Affecting Quality
   13. Carcass Processing: Quality Controls
   14. Electrical Inputs and Meat Processing

4. Processing Meats
   15. Meat and Meat Products
   16. Spices and Flavorings for Meat and Meat Products
   17. Intermediate-Moisture Meat and Dehydrated Meat
   18. Manufacturing of Reduced-Fat, Low-Fat, and Fat-Free Emulsion Sausage
   19. Meat Packaging: Protection, Preservation, and Presentation
   20. Meat Curing Technology
   21. Meat Smoking Technology
   22. Meat Canning Technology
   23. Meat Fermentation Technology

5. Meat Production By-Products, Workers' Safety, and Waste Management
   24. Meat Production
   25. Meat Co-Products
   26. Occupational Safety
   27. Waste Management

Index

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