Lawrie’s meat science

Contents......Page 8
Preface to seventh edition......Page 14
Preface to first edition......Page 16
Acknowledgements......Page 18
1.2 The origin of meat animals......Page 20
1.2.1 Sheep......Page 22
1.2.2 Cattle......Page 24
1.2.3 Pigs......Page 27
1.3 Current trends and developments......Page 29
2.1 General......Page 34
2.2 Genetic aspects......Page 35
2.3 Environmental physiology......Page 41
2.4.1 Plane and quality of nutrition......Page 43
2.4.2 Interaction with other species......Page 45
2.4.3 Soils and plant growth......Page 46
2.4.4 Trace materials in soils and pastures......Page 47
2.4.5 Unconventional feed sources......Page 49
2.5.1.1 Fertility......Page 50
2.5.1.2 Artificial insemination and synchronized oestrus......Page 51
2.5.2.1 Hormones and tranquillizers......Page 52
2.5.2.3 Sterile hysterectomy......Page 58
3.1 The proportion of muscular tissue in sheep, cattle and pigs......Page 60
3.2.1 Associated connective tissue......Page 62
3.2.2 The muscle fibre......Page 70
3.3.1 Fundamental basis of protein organization and replication in biological tissues......Page 80
3.3.2 General origins of tissues......Page 83
3.3.3 Development of muscular tissue......Page 84
3.4.1 Genetic aspects......Page 86
3.4.2 Nutritional aspects......Page 87
3.4.3 Physiological aspects......Page 88
3.4.4 Various extrinsic aspects......Page 92
4.1.1 Muscle proteins......Page 94
4.1.2 Intramuscular fat......Page 101
4.2.1 Muscle function in vivo......Page 102
4.2.2 Post-mortem glycolysis......Page 105
4.2.3 Onset of rigor mortis......Page 109
4.3 Factors reflected in specialized muscle function and constitution......Page 112
4.3.1 Species......Page 113
4.3.2 Breed......Page 120
4.3.3 Sex......Page 122
4.3.4 Age......Page 124
4.3.5.1 Muscles......Page 127
4.3.5.2 Myofibres......Page 139
4.3.6 Training and exercise......Page 142
4.3.7 Plane of nutrition......Page 143
4.3.8 Inter-animal variability......Page 145
5.1 Preslaughter handling......Page 147
5.1.1 Moisture loss......Page 149
5.1.2 Glycogen loss......Page 150
5.2.1 Stunning and bleeding......Page 153
5.2.2 Dressing and cutting......Page 157
5.3 General consequences of circulatory failure......Page 158
5.4.1 Protein denaturation......Page 160
5.4.2 Proteolysis......Page 166
5.4.3 Other chemical changes......Page 174
6.1.1 Endogenous infections......Page 176
6.1.2.1 Bacteraemia......Page 178
6.1.2.2 Sources and nature of external contamination......Page 179
6.2 Symptoms of spoilage......Page 184
6.3 Factors affecting the growth of meat-spoilage micro-organisms......Page 187
6.3.1 Temperature......Page 188
6.3.2 Moisture and osmotic pressure......Page 191
6.3.3 pH......Page 194
6.3.4 Oxidation–reduction potential......Page 197
6.3.5 Atmosphere......Page 198
6.3.6 High pressure......Page 200
6.4.1 Hygiene......Page 201
6.4.3 Antibiotics......Page 203
6.4.4 Ionizing radiations......Page 204
7: The storage and preservation of meat: I Temperature control......Page 208
7.1.1.1 Fresh and chilled meat......Page 209
(a) General......Page 213
(b) Mode of application......Page 214
(c) Mechanism and effect on muscle......Page 215
(d) Practical application......Page 219
7.1.1.3 Storage changes: prepackaging effects......Page 222
7.1.2.1 Effects of freezing on muscular tissue......Page 232
7.1.2.2 Frozen carcass meat......Page 237
7.1.2.3 Prepackaging aspects......Page 245
7.2.1 Pasteurization......Page 248
7.2.2 Sterilization......Page 250
7.2.3 Novel thermal generating procedures......Page 252
8.1 Dehydration......Page 254
8.1.1 Biochemical aspects......Page 255
8.1.2 Physical aspects......Page 257
8.1.3 Organoleptic aspects......Page 258
8.2 Freeze dehydration......Page 260
8.2.1 Histological aspects......Page 261
8.2.2 Physical and biochemical aspects......Page 262
8.2.3 Organoleptic aspects......Page 265
8.3 Curing......Page 269
8.3.1 Wiltshire cure and variants......Page 270
8.3.2.1 Curing......Page 272
8.3.2.2 Maturing......Page 275
8.3.2.3 Smoking......Page 278
8.3.3 Organoleptic aspects......Page 279
8.3.4 Intermediate moisture meat......Page 281
9.1 Ionizing radiation......Page 283
9.1.1 Chemical and biochemical aspects......Page 284
9.1.2.1 Immediate effects......Page 287
9.1.2.2 Storage changes......Page 288
9.1.3 Radiation pasteurization......Page 290
9.1.4 Policy and detection......Page 291
9.2 Antibiotics......Page 292
9.3 Chemical preservatives......Page 295
10: The eating quality of meat......Page 298
10.1 Colour......Page 299
10.1.1 The quantity and chemical nature of myoglobin......Page 300
10.1.2 Discoloration......Page 305
10.2 Water-holding capacity and juiciness......Page 309
10.2.1.1 Factors determining exudation......Page 310
10.2.1.2 Measures minimizing exudation......Page 314
10.2.2.1 Shrink on cooking......Page 318
10.2.2.2 Juiciness......Page 321
10.3.1 Definition and measurement......Page 323
10.3.2 Preslaughter factors......Page 324
10.3.3.1 Post-mortem glycolysis......Page 329
10.3.3.2 Conditioning......Page 334
10.3.3.3 Cooking......Page 338
10.3.3.4 Processing......Page 341
10.3.4 Artificial tenderizing......Page 342
10.4.1 Definition and nature......Page 345
10.4.2 General considerations......Page 347
10.4.3 Variability in odour and taste......Page 352
10.4.4 Undesirable odour and taste......Page 356
11.1 Essential nutrients......Page 361
11.1.1 Amino acids......Page 362
11.1.2 Minerals......Page 363
11.1.3 Vitamins......Page 365
11.1.4 Fatty acids......Page 366
11.2 Toxins and residues......Page 369
11.3 Meat-eating and health......Page 371
12.1.1 Mechanically recovered meat......Page 377
12.1.2 High-pressure modification......Page 378
12.1.3 Reformed meat......Page 381
12.2 Non-meat sources......Page 383
12.3 Upgrading abattoir waste......Page 385
Bibliography......Page 390
Index......Page 436