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Lawrie’s Meat Science 9th Edition

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Contents

۱. Introduction
۲. Factors influencing the growth of meat animals
۳. The structure and growth of muscle
۴. Chemical and biochemical constitution of muscle
۵. The conversion of muscle to meat
۶. Meat microbiology and spoilage
۷. The storage and preservation of meat. I—Thermal technologies
۸. The storage and preservation of meat. II—Nonthermal technologies
۹. The storage and preservation of meat. III—Meat processing
۱۰. The storage and preservation of meat. Storage and packaging
۱۱. The eating quality of meat. I Color
۱۲. The eating quality of meat. II—Tenderness
۱۳. The eating quality of meat. III—Flavor
۱۴. The eating quality of meat. IV—Water holding capacity and juiciness
۱۵. The eating quality of meat. V Sensory evaluation of meat
۱۶. Meat safety—I Foodborne pathogens and other biological issues
۱۷. Meat safety. II Residues and contaminants
۱۸. Meat authenticity and traceability
۱۹. Meat composition and nutritional value
۲۰. Meat and health
۲۱. Sustainability I. Edible by-products
۲۲. Sustainability II. Sustainable animal production and meat processing
۲۳. Future meat market