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Meat science and applications
[...]... Measurement and Electronic Technology, Food Systems and Technology, MIRINZ Centre AgResearch, Hamilton, New Zealand Randall K Phebus Kansas State University, Manhattan, Kansas Robert W Rogers Animal and Dairy Sciences Department, and Food Science and Technology Department, College of Agriculture and Life Sciences, Mississippi State University, Mississippi State, Mississippi Yolanda Sanz Department of Food Science, ...21 Meat Smoking Technology Douglas F Ellis 22 Meat Canning Technology Isabel Guerrero Legarreta 23 Meat Fermentation Technology Fidel Toldrá, Yolanda Sanz, and Mónica Flores V MEAT PRODUCTION BY-PRODUCTS, WORKERS’ SAFETY, AND WASTE MANAGENENT 24 Meat Production Yong-Soo Kim 25 Meat Co-Products Deng-Cheng Liu and Herbert W Ockerman 26 Occupational Safety Tin Shing Chao and Ahmad C K Yu... (Valencia), Spain Nicola J Simmons Meat Science, Food Systems and Technology, MIRINZ Centre AgResearch, Hamilton, New Zealand J Scott Smith Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas M B Solomon Meat Science Research Laboratory, Agricultural Research Service, U.S Department of Agriculture, Beltsville, Maryland Fidel Toldrá Department of Food Science, Instituto de Agroquímica... Composition IV DESCRIPTION AND COMPOSITION OF FAT AND ITS MODIFIERS A Description B Gross and Molecular Composition C Modifiers of Fat Composition V DESCRIPTION AND COMPOSITION OF BONE AND ITS MODIFIERS A Description B Gross and Molecular Composition of Bone and Its Modifiers VI THE COMPOSITION–QUALITY PARADOX OF MEAT ACKNOWLEDGMENTS REFERENCES I PREFACE Anyone who has an interest in meat should know something... favorable “feed-to -meat ratios so that muscles will contain more marbling to ultimately satisfy consumer demands This negative relationship between marbling and leanness is difficult to compromise and is one of the reasons why beef and lamb cuts may be too fat In pork and turkey, trim and heavily muscled carcasses appear to be more susceptible to the pale, soft, and exudative (PSE) condition Meat cuts from... different feeding and management programs, and more satisfactory postmortem processing technologies to ensure an ideal meat product that meets consumer demands ACKNOWLEDGMENTS The author appreciated being invited to prepare this chapter He thanks the dedicated scientists and teachers that contributed resources and advice and is especially indebted to the Department of Animal Sciences and the College... Drug Research Center, U.S Food and Drug Administration, Denver, Colorado Albert J van Oostrom Albert van Oostrom and Associates, Hamilton, New Zealand Martha A Vanier Department of Animal Sciences and Industry, Kansas State University, Manhattan, Kansas John West Zealand Nutrition and Behavior, MIRINZ Centre AgResearch, Hamilton, New Youling L Xiong Department of Animal Sciences, University of Kentucky,... on function and needs, skeletal muscles contract and relax and have very exacting cross-banding patterns Skeletal muscles play the major role in locomotion and posture control as well as in protecting vital organs On average, the meat animal carcass contains about 100 bilaterally symetrical pairs of individually structured muscles There are large ones and small ones, depending on function and location... Systems and Technology, MIRINZ Centre AgResearch, Hamilton, New Zealand Ahmad C K Yu Food and Cosmetic Group, Aloha Hawaii Enterprises, LLC, Keaau, Hawaii Copyright © 2001 by Marcel Dekker, Inc All Rights Reserved 1 Meat Composition ROBERT G KAUFFMAN University of Wisconsin–Madison, Madison, Wisconsin I II PREFACE INTRODUCTION A Definitions and Measurements III DESCRIPTION AND COMPOSITION OF MUSCLE AND. .. Department of Animal Science, National Chung-Hsing University, Simon J Lovatt Processing and Preservation Technology, Food Systems and Technology, MIRINZ Centre AgResearch, Hamilton, New Zealand James L Marsden Kansas State University, Manhattan, Kansas Douglas L Marshall Department of Food Science and Technology, Mississippi State University, Mississippi State, Mississippi Mike Martin Research and Development, . Simmons, and Carrick E. Devine 14. Electrical Inputs and Meat Processing Philip E. Petch IV. PROCESSING MEATS 15. Meat and Meat Products Youling L. Xiong and William Benjy Mikel 16. Spices and Flavorings. scientists and technologists join the meat- packing industry with degrees in basic or applied sciences, such as chemistry, food science, and engineering, and with only rudimentary understanding of meat. Flavorings for Meat and Meat Products Patti C. Coggins 17. Intermediate-Moisture Meat and Dehydrated Meat Tzou-Chi Huang and Wai-Kit Nip 18. Manufacturing of Reduced-Fat, Low-Fat, and Fat-Free