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Professional Science Reference from C.H.I.P.S.

Meat Science
and Applications

edited by Y.H. Hui

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

    1. Microbiology of Meats
    2. Meat Safety
    3. Drug Residues in Meat: Emerging Issues

  3. Slaughtering and Carcass Processing

    1. Antemortem Handling and Welfare
    2. Slaughtering and Processing Equipment
    3. Carcass Processing: Factors Affecting Quality
    4. Carcass Processing: Quality Controls
    5. Electrical Inputs and Meat Processing

  4. Processing Meats

    1. Meat and Meat Products
    2. Spices and Flavorings for Meat and Meat Products
    3. Intermediate-Moisture Meat and Dehydrated Meat
    4. Manufacturing of Reduced-Fat, Low-Fat, and Fat-Free Emulsion Sausage
    5. Meat Packaging: Protection, Preservation, and Presentation
    6. Meat Curing Technology
    7. Meat Smoking Technology
    8. Meat Canning Technology
    9. Meat Fermentation Technology

  5. Meat Production By-Products, Workers' Safety, and Waste Management

    1. Meat Production
    2. Meat Co-Products
    3. Occupational Safety
    4. Waste Management

Index

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Meat Science and Applications
edited by Y.H. Hui
704 pages $268.95 + shipping
Texas residents please add 6.75 % sales tax

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