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Meat
- 1st Edition - January 1, 1975
- Editors: D J A Cole, R. A. Lawrie
- Language: English
- eBook ISBN:9 7 8 - 1 - 4 8 3 1 - 4 4 6 9 - 6
Meat provides an introductory review of the meat-eating habit in man and covers the production, preservation, composition, eating quality, human nutrition, and assessment of the… Read more
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Request a sales quoteMeat provides an introductory review of the meat-eating habit in man and covers the production, preservation, composition, eating quality, human nutrition, and assessment of the future role of meat. Meat continues to be a major food commodity. Despite the high cost of production of meat animals and their lower efficiency of protein synthesis compared with that of plants and micro-organisms, meat is likely to be important in the human diet for as long as can be foreseen in the future. This book intends to emphasize the fact that the sequence of events, from the conception of meat animals to their incorporation in the human diet, is continuous. The properties of the commodity when eaten are influenced, in the nature and degree of their expression, by all the earlier components in this chain of circumstances. This text is a useful reference for students conducting research within the fields of agriculture science, biochemistry, and nutrition.
Introduction
1 The Meat-Eating Habit in Man
I Meat Production
2 Growth of Meat Animals
3 Breeding and Meat Production
4 Nutrition of Farm Animals
5 The Influence of Sex on Meat Production
6 The Implication of Disease in the Meat Industry
II Preparation and Storage
7 Slaughter of Meat Animals
8 Carcass Quality
9 The Commercial Preparation of Fresh Meat at Wholesale and Retail Levels
10 Processed Meat
11 Microbial Problems in Handling and Storage of Fresh Meats
III Composition of Meat
12 Meat Components and Their Variability
13 The Composition of Meat: Physico-Chemical Parameters
14 The Composition of Meat: Analytical Aspects
15 The Composition of Meat: Legal Problems
IV Eating Quality
16 Water-Holding Capacity of Meat
17 Tenderness
18 The Flavor of Meat
19 Development of a Radio-Immuno Assay for Measuring the Boartaint Steroid 5α-Androst-16-en-3-one
20 Meat Color: The Importance of Haem Chemistry
21 Influence of Heating Methods
V Nutritional Aspects
22 Nutritional Value of Meat
23 Meat as a Source of Lipids
24 Meat in the Adaptation of the Human Alimentary Tract
VI Future Prospects
25 The Potential for Conventional Meat Animals
26 Alternative Livestock: With Particular Reference to the Water Buffalo (Bubalus bubalis)
27 The Significance of Meat Analogues
28 Assessment of Alternative Nutrient Sources
List of Delegates
Index
- No. of pages: 608
- Language: English
- Edition: 1
- Published: January 1, 1975
- Imprint: Butterworth-Heinemann
- eBook ISBN: 9781483144696
RL
R. A. Lawrie
Ralston A. Lawrie was one of the world’s leading authorities on meat science. Formerly Emeritus Professor of Food Science in the University of Nottingham, he was also the founding editor of the journal Meat Science.
Affiliations and expertise
University of Nottingham, UKRead Meat on ScienceDirect