Meat Science Lawrie

Contents
1 Introduction
1.1 Meat and muscle
1.2 The origin of meat animals
1.3 Current trends and developments
2 Factors influencing the growth and development of meat animals
2.1 General
2.2 Genetic aspects
2.3 Environmental physiology
2.4 Nutritional aspects
2.5 Exogenous manipulation
3 The structure and growth of muscle
3.1 The proportion of muscular tissue in sheep, cattle and pigs
3.2 Structure
3.3 The growth of normal muscle
3.4 Abnormal growth and development in muscle
4 Chemical and biochemical constitution of muscle
4.1 General chemical aspects
4.2 Biochemical aspects
4.3 Factors reflected in specialized muscle function and constitution
5 The conversion of muscle to meat
5.1 Preslaughter handling
5.2 Death of the animal
5.3 General consequences of circulatory failure
5.4 Conditioning (ageing)
6 The spoilage of meat by infecting organisms
6.1 Infection
6.2 Symptoms of spoilage
6.3 Factors affecting the growth of meat-spoilage micro-organisms
6.4 Prophylaxis
7 The storage and preservation of meat: I Temperature control
7.1 Refrigeration
7.2 Thermal processing
8 The storage and preservation of meat: II Moisture control
8.1 Dehydration
8.2 Freeze dehydration
8.3 Curing
9 The storage and preservation of meat: III Direct microbial inhibition
9.1 Ionizing radiation
9.2 Antibiotics
9.3 Chemical preservatives
10 The eating quality of meat
10.1 Colour
10.2 Water-holding capacity and juiciness
10.3 Texture and tenderness
10.4 Odour and taste
11 Meat and human nutrition
11.1 Essential nutrients
11.2 Toxins and residues
11.3 Meat-eating and health
12 Prefabricated meat
12.1 Manipulation of conventional meat
12.2 Non-meat sources
12.3 Upgrading abattoir waste
Bibliography
Index