Atjaunināt sīkdatņu piekrišanu

E-grāmata: Lawrie's Meat Science

Edited by (Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), Spain)
Citas grāmatas par šo tēmu:
  • Formāts - EPUB+DRM
  • Cena: 203,82 €*
  • * ši ir gala cena, t.i., netiek piemērotas nekādas papildus atlaides
  • Ielikt grozā
  • Pievienot vēlmju sarakstam
  • Šī e-grāmata paredzēta tikai personīgai lietošanai. E-grāmatas nav iespējams atgriezt un nauda par iegādātajām e-grāmatām netiek atmaksāta.
Lawrie's Meat SciencePalielināt
Citas grāmatas par šo tēmu:

DRM restrictions

  • Kopēšana (kopēt/ievietot):

    nav atļauts

  • Drukāšana:

    nav atļauts

  • Lietošana:

    Digitālo tiesību pārvaldība (Digital Rights Management (DRM))
    Izdevējs ir piegādājis šo grāmatu šifrētā veidā, kas nozīmē, ka jums ir jāinstalē bezmaksas programmatūra, lai to atbloķētu un lasītu. Lai lasītu šo e-grāmatu, jums ir jāizveido Adobe ID. Vairāk informācijas šeit. E-grāmatu var lasīt un lejupielādēt līdz 6 ierīcēm (vienam lietotājam ar vienu un to pašu Adobe ID).

    Nepieciešamā programmatūra
    Lai lasītu šo e-grāmatu mobilajā ierīcē (tālrunī vai planšetdatorā), jums būs jāinstalē šī bezmaksas lietotne: PocketBook Reader (iOS / Android)

    Lai lejupielādētu un lasītu šo e-grāmatu datorā vai Mac datorā, jums ir nepieciešamid Adobe Digital Editions (šī ir bezmaksas lietotne, kas īpaši izstrādāta e-grāmatām. Tā nav tas pats, kas Adobe Reader, kas, iespējams, jau ir jūsu datorā.)

    Jūs nevarat lasīt šo e-grāmatu, izmantojot Amazon Kindle.

Lawries’ Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal’s growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered.
  • Includes new information on improved added value of meat by-products for increased sustainability
  • Presents best practices sustainable animal production and meat processing
  • Provides the latest developments in organic meat and meat products and on cell-cultured meat and future market opportunities
Contributors xix
Preface xxiii
1 Introduction
Jeffrey W. Savell
1.1 Meat and muscle
1(1)
1.2 Meat from other animals
2(1)
1.3 Domestication of livestock
3(3)
1.3.1 Cattle
4(1)
1.3.2 Swine
5(1)
1.3.3 Sheep
6(1)
1.4 Trends and developments
6(10)
1.4.1 Meat production
7(4)
1.4.2 Animal welfare
11(1)
1.4.3 Sustainability
12(1)
1.4.4 Kosher and halal
13(2)
1.4.5 Cultured meat
15(1)
1.4.6 Plant-based meat alternatives
16(1)
1.5 Conclusions and future trends
16(5)
References
17(4)
2 Factors influencing the growth of meat animals
Aidan P. Moloney
Mark McGee
2.1 Introduction
21(1)
2.2 Measurement of growth and body/carcass composition
22(2)
2.3 Animal influences on growth of farm animals
24(7)
2.3.1 Physiological age/stage of maturity
24(1)
2.3.2 Genetics
25(5)
2.3.3 Gender
30(1)
2.3.4 Genetic modification
30(1)
2.4 Nonanimal influences on growth of farm animals
31(8)
2.4.1 Nutrient supply
31(3)
2.4.2 Exogenous agents
34(4)
2.4.3 Immunological approaches to increasing growth
38(1)
2.4.4 Environmental influences on animal growth
38(1)
2.5 Interactions between animal and nonanimal influences on growth of farm animals
39(5)
2.5.1 Growth in utero
39(2)
2.5.2 Postnatal growth
41(3)
2.6 Future developments
44(7)
References
45(6)
3 The structure and growth of muscle
Peter P. Purslow
3.1 Introduction
51(2)
3.2 The hierarchy of structures relevant to meat: From macroscopic to molecular
53(35)
3.2.1 Carcass level: Meat cuts
53(5)
3.2.2 General anatomy of individual muscles
58(4)
3.2.3 The general structure of the striated (skeletal) muscle cell
62(11)
3.2.4 Structure of the individual intramuscular connective tissues (IMCTs)
73(13)
3.2.5 The structure of adipose tissues
86(2)
3.3 Muscle development and growth
88(8)
3.3.1 Muscle development in embryogenesis and prenatal growth
88(3)
3.3.2 Adipogenesis and fibrillogenesis
91(1)
3.3.3 Fetal development
91(1)
3.3.4 Postnatal muscle growth
92(4)
3.3.5 Muscle cells grow by incorporating satellite cells
96(1)
3.4 Conclusions and future trends
96(9)
References
97(8)
4 Chemical and biochemical constitution of muscle
Clemente Lopez-Bote
Luis Calvo
4.1 General chemical aspects
105(15)
4.1.1 Muscle proteins
105(6)
4.1.2 Water
111(3)
4.1.3 Carbohydrates
114(1)
4.1.4 Intramuscular fat
115(5)
4.2 Biochemical aspects
120(15)
4.2.1 Muscle function in vivo
120(7)
4.2.2 Muscle function postmortem
127(8)
4.3 Factors affecting muscle function with possible consequences on meat quality
135(17)
4.3.1 Fiber type, muscle, and anatomical location
135(5)
4.3.2 Species, breed, and lines
140(3)
4.3.3 Sex
143(1)
4.3.4 Age
143(3)
4.3.5 Training and exercise
146(1)
4.3.6 Animal welfare, stress, and oxidative status
146(2)
4.3.7 Diet, plane of nutrition, and fasting
148(3)
4.3.8 Interanimal variability
151(1)
4.4 Conclusion and future trends
152(7)
References
153(6)
5 The conversion of muscle to meat
Sulaiman K. Matarneh
Tracy L. Scheffler
David E. Gerrard
5.1 Introduction
159(1)
5.2 Rigor mortis
160(2)
5.3 Postmortem metabolism
162(8)
5.3.1 ATP homeostasis
162(1)
5.3.2 The phosphagen system
163(1)
5.3.3 Glycogenolysis and glycolysis
164(4)
5.3.4 The role of mitochondria
168(2)
5.4 Factors controlling the rate of postmortem metabolism
170(1)
5.5 Factors controlling the extent of postmortem metabolism
171(2)
5.6 Abnormal postmortem metabolism
173(3)
5.6.1 Pale, soft, and exudative meat
173(2)
5.6.2 Acid meat
175(1)
5.6.3 Dark, firm, and dry meat
176(1)
5.7 Presalughter stress
176(2)
5.7.1 Transport and lairage
177(1)
5.7.2 Fasting
177(1)
5.7.3 Stunning
178(1)
5.8 Development of meat quality attributes
178(4)
5.8.1 Water-holding capacity
178(2)
5.8.2 Color
180(1)
5.8.3 Texture
181(1)
5.9 Postmortem handling and meat quality
182(4)
5.9.1 Actomyosin toughening and sarcomere shortening
182(1)
5.9.2 Muscle temperature
183(2)
5.9.3 Electrical stimulation
185(1)
5.9.4 Accelerated processing
185(1)
5.10 Aging and proteolysis
186(3)
5.10.1 The calpain system
187(1)
5.10.2 The caspase system
188(1)
5.10.3 The cathepsin and proteasome systems
189(1)
5.11 Conclusions
189(6)
References
190(5)
6 Meat microbiology and spoilage
Monique Zagorec
Marie-Christine Champomier-Verges
6.1 Introduction
195(1)
6.2 Recent advances in meat microbiology and identification of the main bacterial species involved in spoilage
196(9)
6.2.1 Microbiota of various meat products, origin, and shaping
196(6)
6.2.2 New evidences, new genomes
202(3)
6.3 The main microbial contaminants of meat involved in spoilage
205(5)
6.3.1 Yeasts and molds
205(1)
6.3.2 Bacteria
206(4)
6.3.3 Microbial interactions leading to spoilage
210(1)
6.4 Devices for bacterial spoilage monitoring
210(1)
6.5 Major spoilage manifestations
211(1)
6.6 Conclusion
211(8)
References
212(7)
7 The storage and preservation of meat: I---Thermal technologies
Youling L. Xiong
7.1 Introduction
219(1)
7.2 Chilling
220(10)
7.2.1 Chilling processes
220(1)
7.2.2 Chilling-induced fiber shortening and prevention
221(4)
7.2.3 Meat tenderness changes during chill storage
225(2)
7.2.4 Oxidative changes in chilled meat
227(1)
7.2.5 Superchilling at subfreezing point
228(1)
7.2.6 Chill storage in modified atmosphere environments
229(1)
7.3 Freezing
230(4)
7.3.1 Freezing processes
230(1)
7.3.2 Effects of freezing on muscular tissue
231(3)
7.4 Heating
234(4)
7.4.1 General consideration
234(1)
7.4.2 Pasteurization
235(2)
7.4.3 Sterilization
237(1)
7.5 Novel thermal procedures
238(2)
7.5.1 Ohmic heating
238(1)
7.5.2 Dielectric heating
238(2)
7.5.3 Radiant heating
240(1)
7.6 Future trends
240(5)
References
240(5)
8 The storage and preservation of meat: II ---Nonthermal technologies
D.U. Ahn
A. Mendonca
X. Feng
8.1 Introduction
245(1)
8.2 Ionizing radiation
246(15)
8.2.1 History of food irradiation
246(1)
8.2.2 Irradiation process
246(2)
8.2.3 Mode of action
248(1)
8.2.4 Antimicrobial aspects
249(3)
8.2.5 Chemical and biochemical aspects
252(4)
8.2.6 Organoleptic aspects of irradiated meat
256(3)
8.2.7 Consumer acceptance of irradiated meat
259(1)
8.2.8 Detection
259(1)
8.2.9 Future roles for irradiation in the preservation of foods
260(1)
8.3 High pressure
261(9)
8.3.1 History of high-pressure processing of foods
261(1)
8.3.2 High-pressure processing
261(3)
8.3.3 Antimicrobial mode of action
264(1)
8.3.4 Antimicrobial, chemical, and biochemical aspects
264(4)
8.3.5 Chemical and biochemical aspects
268(2)
8.3.6 Future prospects of HPP
270(1)
8.4 Freeze dehydration
270(11)
8.4.1 Histological aspects
271(1)
8.4.2 Physical and biochemical aspects
272(1)
8.4.3 Organoleptic aspects
273(1)
8.4.4 Future perspectives of freeze dehydration
273(1)
References
274(6)
Further reading
280(1)
9 The storage and preservation of meat. III---Meat processing
Fidel Toldra
9.1 Introduction
281(1)
9.2 Curing
282(8)
9.2.1 Salting
283(1)
9.2.2 Chemistry of nitrate and nitrite
284(1)
9.2.3 Antimicrobial effect
285(1)
9.2.4 Antioxidant effect
286(1)
9.2.5 Color development
286(1)
9.2.6 Formation of nitrosamines
287(2)
9.2.7 Production of meat products without nitrite
289(1)
9.3 Fermentation
290(3)
9.4 Dehydration
293(3)
9.4.1 Changes during drying
294(2)
9.5 Smoking
296(1)
9.6 Processing technologies for cured meat products
297(12)
9.6.1 Dry-cured ham
297(4)
9.6.2 Fermented sausages
301(4)
9.6.3 Cooked ham
305(2)
9.6.4 Bacon: Wiltshire cure and modern bacon production
307(2)
9.7 Conclusions and future trends
309(6)
References
309(6)
10 The storage and preservation of meat: Storage and packaging
Andrey A. Tyuftin
Joe P. Kerry
10.1 Introduction
315(1)
10.2 Impact of microbiology on fresh meat quality attributes
316(1)
10.3 Common technologies used to preserve fresh meat products and assist in a combined manner to extend product shelf life
317(13)
10.3.1 Chilling
317(1)
10.3.2 Superchilling
317(1)
10.3.3 Use of chemical preservatives
318(1)
10.3.4 Ionizing radiation
319(2)
10.3.5 Other potential and developing technologies for raw meat and muscle-based products
321(1)
10.3.6 Packaging technologies employed for raw meat and fresh muscle-based food products
322(1)
10.3.7 Vacuum packaging
322(2)
10.3.8 Heat-shrink wrapping
324(2)
10.3.9 Vacuum skin packaging
326(1)
10.3.10 Modified atmosphere packaging
327(3)
10.4 Packaging materials used for fresh meat and muscle-based products
330(18)
10.4.1 Barrier materials, test methods
330(2)
10.4.2 Testing methods for gas barrier evaluation of films
332(3)
10.4.3 Nanotechnologies in barrier packaging: Nanocoatings and nanofillers
335(4)
10.4.4 Antimicrobial packaging
339(9)
10.5 Smart and intelligent packaging systems
348(10)
10.6 Conclusions
358(5)
References
358(4)
Relevant websites
362(1)
11 The eating quality of meat: I Color
Cameron Faustman
Surendranath P. Suman
Ranjith Ramanathan
11.1 Introduction
363(1)
11.2 Myoglobin concentration
364(2)
11.3 Myoglobin structure
366(3)
11.4 Color phenomena in fresh meat
369(9)
11.4.1 Myoglobin oxidation and reduction
369(4)
11.4.2 Factors endogenous to meat that affect myoglobin redox stability
373(3)
11.4.3 Factors exogenous to meat that affect myoglobin redox stability
376(2)
11.5 Color in cooked nitrite-cured and salted uncooked meats
378(2)
11.6 Cooked meat color
380(2)
11.7 Anomalies in meat color
382(3)
11.7.1 Color defects in fresh meat
382(2)
11.7.2 Color defects in cooked meats
384(1)
11.8 Measuring meat color
385(1)
11.9 Summary statement
386(7)
References
386(6)
Further reading
392(1)
12 The eating quality of meat: II---Tenderness
David L. Hopkins
Per Ertbjerg
12.1 Introduction
393(20)
12.1.1 Definition and measurement
393(1)
12.1.2 Effect of muscle type on tenderness
394(1)
12.1.3 Preslaughter factors that impact on tenderness
395(5)
12.1.4 Postslaughter factors
400(13)
12.2 Measuring tenderness
413(1)
12.3 Conclusions and future trends
414(7)
References
414(7)
13 The eating quality of meat: III ---Flavor
Monica Flores
13.1 Aroma and taste compounds
421(1)
13.2 Volatile compounds generation reactions
422(6)
13.2.1 Lipid degradation (oxidative reactions)
422(2)
13.2.2 Maillard reactions and Strecker degradation
424(3)
13.2.3 Carbohydrate degradation reactions
427(1)
13.2.4 Thiamine degradation
427(1)
13.2.5 Degradation of ribonucleotides
427(1)
13.3 Methodology for meat aroma volatile identification
428(7)
13.3.1 Extraction of volatile compounds
428(4)
13.3.2 Identification of aroma compounds
432(1)
13.3.3 Aroma compounds in meat from different animal species
433(2)
13.4 Pre- and postslaughter factors affecting aroma
435(5)
13.4.1 Breed, sex, aging
435(1)
13.4.2 Farming, feeding practices
436(3)
13.4.3 Cooking
439(1)
13.5 Off-flavors
440(4)
13.5.1 Warmed over flavor
440(2)
13.5.2 Irradiation odors
442(1)
13.5.3 Boar taint
442(1)
13.5.4 Microbial odors
443(1)
13.6 Meat product flavor
444(5)
13.6.1 Wet-cured meat products
444(4)
13.6.2 Dry-cured meat products
448(1)
13.6.3 Fermented dry-cured meat products
448(1)
13.7 Conclusions and future trends
449(8)
References
450(7)
14 The eating quality of meat: IV---Water holding capacity and juiciness
Robyn Dorothy Warner
14.1 Introduction
457(1)
14.2 Definition of water-holding capacity and juiciness
457(4)
14.3 Structural influences on the WHC of uncooked, cooked, and processed meat
461(2)
14.4 Factors influencing WHC in raw muscle
463(11)
14.4.1 pH fall postmortem, PSE, and DFD
463(1)
14.4.2 Rigor, cold, and heat shortening
464(1)
14.4.3 Electrical stimulation
465(2)
14.4.4 Changes in WHC during aging
467(1)
14.4.5 Cutting, packaging, and temperature during storage
467(5)
14.4.6 Thaw rigor
472(1)
14.4.7 Freezing and thawing
472(2)
14.5 Changes in WHC during cooking of raw meat
474(7)
14.5.1 Relationship between cooking temperature and water loss
474(3)
14.5.2 Water loss in relation to protein denaturation
477(1)
14.5.3 Cook loss changes with aging
478(1)
14.5.4 Influence of sarcoplasmic proteins
479(1)
14.5.5 Influence of high-pressure processing on WHC
480(1)
14.5.6 Influence of sous vide cooking
481(1)
14.6 Juiciness: Influencing factors and interactions with WHC
481(3)
14.7 Factors influencing WBC of meat products
484(9)
14.7.1 WHC of comminuted meats
484(1)
14.7.2 Salt
484(3)
14.7.3 Application of salts and bicarbonates pre-rigor
487(1)
14.7.4 Ions and ionic strength
488(1)
14.7.5 Phosphates
489(2)
14.7.6 Marination
491(1)
14.7.7 Amino acids and other additives
492(1)
14.7.8 High-pressure processing
493(1)
14.8 Methods to measure WHC and juiciness
493(7)
14.8.1 Methods for measuring WHC applying no external force
493(2)
14.8.2 Methods for measuring WHC applying external force
495(3)
14.8.3 Indirect methods for measuring WHC
498(1)
14.8.4 Relationships between methods
499(1)
14.8.5 Methods for measuring juiciness
500(1)
14.9 Conclusions and future trends
500(9)
References
502(6)
Further reading
508(1)
15 The eating quality of meat: V Sensory evaluation of meat
Rhonda K. Miller
15.1 Introduction
509(1)
15.2 Why sensory evaluation of meat is unique
510(1)
15.3 Overview of how sensory is perceived and defining sensory attributes
511(10)
15.4 Sensory controls for meat
521(6)
15.4.1 Product controls
523(2)
15.4.2 Environmental controls
525(1)
15.4.3 Panelist controls
526(1)
15.5 Sensory techniques
527(18)
15.5.1 Discriminative analysis
531(3)
15.5.2 Descriptive analysis
534(6)
15.5.3 Consumer analysis
540(5)
15.6 Emerging or underutilized sensory techniques
545(2)
15.7 Conclusions
547(2)
References
547(2)
16 Meat safety---I Foodborne pathogens and other biological issues
Alexandra Lianou
Efstathios Z. Panagou
George-John E. Nychas
16.1 Introduction
549(1)
16.2 Biological meatborne hazards: Prevalence, transmission, and foodborne disease surveillance
550(4)
16.3 Meatborne bacterial pathogens and toxins
554(16)
16.3.1 Campylobacter spp.
554(2)
16.3.2 Clostridium spp.
556(3)
16.3.3 Enterohemorrhagic Escherichia coli
559(4)
16.3.4 Listeria monocytogenes
563(3)
16.3.5 Salmonella enterica
566(2)
16.3.6 Yersinia enterocolitica
568(1)
16.3.7 Other bacterial pathogens
569(1)
16.4 Meatborne viruses
570(3)
16.4.1 Hepatitis viruses
570(1)
16.4.2 Noroviruses
571(1)
16.4.3 Other viruses
572(1)
16.5 Meatborne parasites
573(3)
16.5.1 Taenia spp.
574(1)
16.5.2 Toxoplasma gondii
574(1)
16.5.3 Trichinella spp.
575(1)
16.5.4 Other parasites
575(1)
16.6 Other biological issues
576(3)
16.6.1 Prions
576(1)
16.6.2 Biogenic amines
577(2)
16.7 Current and future challenges to biological meat safety
579(3)
16.8 Concluding remarks and outlook
582(9)
References
582(9)
17 Meat safety: II Residues and contaminants
Marilena E. Dasenaki
Anastasia S. Kritikou
Nikolaos S. Thomaidis
17.1 Introduction
591(1)
17.2 Chemical contaminants and residues
592(13)
17.2.1 Veterinary drug residues
592(7)
17.2.2 Persistent organic pollutants
599(4)
17.2.3 Heavy metals
603(1)
17.2.4 Mycotoxins
604(1)
17.3 Risk assessment
605(1)
17.4 Analytical methods
606(12)
17.4.1 Sample preparation techniques
607(10)
17.4.2 Instrumental analysis
617(1)
17.5 Future trends and perspectives
618(9)
References
619(8)
18 Meat authenticity and traceability
Luca Fontanesi
18.1 General overview
627(2)
18.2 Intrinsic characteristics of the meat
629(24)
18.2.1 Identification of the species of origin
629(17)
18.2.2 Identification of the subspecies or breed of origin
646(3)
18.2.3 Individual identification of the animals: Meat traceability
649(2)
18.2.4 Identification of the sex of the animals
651(1)
18.2.5 Identification of genetically modified animals
652(1)
18.3 Extrinsic characteristics of the meat
653(5)
18.3.1 Geographic origin, feeding regimes, and production systems
653(2)
18.3.2 Treatments and processing procedures
655(3)
18.4 Conclusions and future trends
658(7)
References
659(6)
19 Meat composition and nutritional value
Jeffrey D. Wood
19.1 Introduction
665(1)
19.2 Global meat production and consumption
665(1)
19.3 Composition of meat. Roles of nutrients in metabolism and recommended intakes
666(12)
19.3.1 Macronutrients
666(7)
19.3.2 Vitamins
673(2)
19.3.3 Minerals
675(2)
19.3.4 Bioactive compounds
677(1)
19.4 Meat as part of a healthy diet
678(1)
19.5 Effects of cooking on nutrients in meat
679(1)
19.6 Conclusions
679(8)
References
681(6)
20 Meat and health
Kerri B. Gehring
20.1 Introduction: Nutrients supplied from meat
687(2)
20.1.1 Macronutrients supplied from meat
687(2)
20.1.2 Micronutrients supplied from meat
689(1)
20.2 Meat in healthy nutrition and diet
689(5)
20.2.1 Meat and cardiovascular disease
690(2)
20.2.2 Meat and cancer
692(2)
20.3 Recommended meat intakes
694(2)
20.4 Functional muscle foods
696(2)
20.5 Problematics with toxins and residues
698(2)
20.6 Conclusions
700(7)
References
700(7)
21 Sustainability I: Edible by-products
Fidel Toldra
Lopa Basu
Herbert W. Ockerman
21.1 Introduction
707(1)
21.2 Main co-products
708(4)
21.3 Nutritional value of co-products
712(8)
21.4 Products resulting from co-products
720(2)
21.4.1 Meat extract
720(1)
21.4.2 Trimmings
720(1)
21.4.3 Soup stock
721(1)
21.4.4 Gelatin
721(1)
21.4.5 Haggis
721(1)
21.4.6 Mechanically separated meat
721(1)
21.5 Added value products obtained from co-products
722(1)
21.6 Conclusions and future trends
723(4)
References
724(3)
22 Sustainability II: Sustainable animal production and meat processing
Eric N. Ponnampalam
Benjamin W.B. Holman
22.1 Introduction
727(2)
22.2 Types of animal production systems around the world
729(10)
22.2.1 Extensive or rangeland animal production systems
731(2)
22.2.2 Intensive animal production systems
733(2)
22.2.3 Semiintensive animal production systems
735(2)
22.2.4 Advantages and disadvantages of different animal production systems
737(2)
22.3 What is sustainable animal production?
739(3)
22.4 Why it is necessary to maintain sustainable animal production?
742(1)
22.5 Some practices of sustainable animal production systems
743(14)
22.5.1 Use of fresh and conserved grass pastures
743(2)
22.5.2 Use of agri-food and industrial by-products
745(3)
22.5.3 Utilization of low-nutritive high-fibrous roughages
748(3)
22.5.4 Fodder and tree legumes for integrated mixed farming
751(4)
22.5.5 Matching welfare and nutrition to genetic potential
755(2)
22.5.6 Perennialized grazing cereals and multipurpose crops
757(1)
22.6 Other technologies or strategies to improve sustainability of animal production
757(12)
22.6.1 Strategies to minimize diet-related subclinical diseases
757(5)
22.6.2 Strategies to mitigate methane gas emission
762(4)
22.6.3 Sources of secondary metabolites and bioactive compounds for better animal health
766(3)
22.7 Meat processing
769(10)
22.7.1 Transport and lairage management
769(2)
22.7.2 Slaughter
771(1)
22.7.3 Carcass processing
772(2)
22.7.4 Automated and on-site meat processing
774(1)
22.7.5 Waste management
775(1)
22.7.6 The preservation of processed meat
775(4)
22.8 Benefits of sustainable animal production and meat processing
779(4)
22.8.1 Economic benefits
780(1)
22.8.2 Social benefits
780(1)
22.8.3 Environmental benefits
781(1)
22.8.4 Welfare benefits
782(1)
22.9 Future opportunities and perspectives
783(7)
22.9.1 Potential of legumes as ruminant feeds
785(1)
22.9.2 Potential of lipids as ruminant feed supplement
786(1)
22.9.3 Potential of antioxidants in livestock feeds
787(1)
22.9.4 Potential of feeds containing secondary metabolites and bioactive compounds
787(1)
22.9.5 Potential of matching nutrition to genetics
788(1)
22.9.6 Potential for animal transport and slaughter
789(1)
22.9.7 Potential of packaging technology for better meat processing and preservation
789(1)
22.10 Conclusions
790(9)
Acknowledgment
792(1)
References
792(7)
23 Future meat market
Wangang Zhang
Dacheng Kang
23.1 Introduction
799(2)
23.2 Trends in plant-protein-based meat analogs
801(10)
23.2.1 Plant protein structure and functionality
801(3)
23.2.2 Processing of plant-protein-based meat analogs
804(5)
23.2.3 Challenges and opportunities
809(2)
23.3 Trends in insect proteins to be used in meat products
811(15)
23.3.1 Nutritional aspects and risks of insect consumption
812(12)
23.3.2 Consumer acceptance and future research
824(2)
23.4 Cell-cultured meat and future market opportunities
826(10)
23.4.1 Benefits and current developments
826(8)
23.4.2 Attitudes and acceptance of cell-cultured meat
834(2)
23.5 Trends in organic meat products
836(7)
23.5.1 Production system for organic meat and meat products
836(4)
23.5.2 Quality difference between organic and conventional meat products
840(1)
23.5.3 Future prospects for organic meat products
841(1)
23.5.4 Anticipated markets
842(1)
23.6 Pandemic planning for the meat industry
843(3)
23.7 Conclusion and remarks
846(1)
References 847(8)
Index 855
Professor Fidel Toldrį is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie“s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrį served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.
Biežāk uzdotie jautājumi par e-grāmatām Biežāk uzdotie jautājumi par e-grāmatām
Permanent link: https://www.kriso.lv/db/97803239845396e.html
Keywords: