Lawrie's Meat Science
8th Edition
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Table of Contents
- Introduction
2. Factors influencing the growth of meat animals
3. The structure and growth of muscle
4. Chemical and biochemical constitution of muscle
5. The conversion of muscle to meat
6. Meat microbiology and spoilage
7. The storage and preservation of meat: I Thermal technologies
8. The storage and preservation of meat: II Non-thermal technologies
9. The storage and preservation of meat: III Meat processing
10. The storage and preservation of meat: IV Packaging and storage
11. The eating quality of meat: I Colour
12. The eating quality of meat: II Tenderness
13. The eating quality of meat: III Flavour
14. The eating quality of meat: IV Water holding capacity and juiciness
15. The eating quality of meat: V Sensory evaluation of meat
16. Phenotyping of animals and their meat: Applications of low power ultrasounds, near infrared spectroscopy, Raman spectroscopy and hyperspectral imaging
17. Meat safety: I Foodborne pathogens and other biological issues
18. Meat safety: II Residues and contaminants
19. Meat authenticity and traceability
20. Meat composition and nutritional value
21. Meat and health
22. Edible by-products
Description
Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety.
The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed.
Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health.
Key Features
- Encompasses the recognized gold- standard reference for the meat industry
- Brings together leading experts in each area, providing a complete overview of the meat sciences
- Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage
Readership
Academics in meat science, Scientists and researchers – PhD and MS degrees at research institutions and industry, Post-docs and post-graduate students (PhD and MS level), Senior level undergraduate students, Private producers, processors, and entrepreneurs in the meat and livestock sectors, research and development segment in food industry, Staff at for-profit and non-profit organizations in meat and livestock sectors
Details
- No. of pages:
- 730
- Language:
- English
- Copyright:
- © Woodhead Publishing 2017
- Published:
- 29th April 2017
- Imprint:
- Woodhead Publishing
- Hardcover ISBN:
- 9780081006948
- eBook ISBN:
- 9780081006979
Ratings and Reviews
About the Editor
Fidel Toldrá
Fidel Toldra holds a PhD in Chemistry (1984) and is Research Professor at the Instituto de Agroqumica y Tecnologia de Alimentos (CSIC) located in Paterna (Valencia, Spain) where he leaders the group on Biochemistry, technology and innovation of meat and meat products. 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). Prof. Toldra has filed 11 patents, published over 325 manuscripts in scientific journals and >145 chapters of books. He holds an h index of 62. His research interests are focused on food biochemistry and the development of new analytical methodologies, focusing on the improvement of quality, safety, nutrition and health of foods of animal origin, especially meat and meat products. Prof. Toldra is the Editor of Trends in Food Science and Technology (2005-current) and Associate Editor of Meat Science (2014-current); he was Editor-in-Chief of Current Nutrition & Food Science and section Editor of the Journal of Muscle Foods. He is a member of the Editorial Boards of Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, Journal of Food and Nutrition Research, Recent Patents in Agriculture, Food and Nutrition, Food Science & Nutrition, International Journal of Molecular Sciences, Food Science & Human Wellness, Heliyon, Data in Brief, Food Production, Processing & Nutrition, Current Research in Food Science and Food Chemistry X. He has edited/Co-edited more than 54 books for known publishers (CRC Press, Springer, Wiley-Blackwell, Academic Press and Elsevier). He is one of the 3 Editors-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). Prof. Toldra has received the 1992 Iber Award on Food and Cardiovascular Diseases, the 2001 Danone Institute Award in Food, Nutrition and Health, the 2002 International Prize for Meat Science and Technology given by the International Meat Secretariat, the 2002 GEA award on R+D activity in agro-food, the 2010 Distinguished Research Award and the 2014 Meat processing Award, both of the American Meat Science Association and the 2015 Dupont Science Award, the 2019 Award for the Advancement of Agricultural and Food Chemistry of the American Chemical Society and the ANICE 2019 Award José Flores to Innovation from the National Association of Spanish Meat Industries. He is a Fellow of the International Academy of Food Science and Technology (IAFOST) and a Fellow of the Institute of Food Technologists (IFT). Prof. Toldra 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 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.
Affiliations and Expertise
Research Professor, Agroquímica y Tecnología de Alimentos (CSIC), Spanish National Research Council, Burjassot, Valencia, Spain
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