The Science of Animal Growth and Meat Technology

The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field.

Describes principles in muscle metabolism, meat quality and meat safety using case studiesDiscusses the microbial safety of meat products, primary pathogens of concern, and pathogen detectionOffers solutions on how to control bacterial growth to improve the safety and quality of meatPresents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems

1. Historical Perspectives of the Meat and Animal Industry and their Relationship to Animal Growth, body Composition, and Meat Technology
2. Prenatal Growth and its Relationship to Carcass and Meat Quality Traits
3. Bone Growth and Development with Relationships to Live Animal and Carcass Evaluation
4. Muscle Growth and Development and Relationships to Meat Quality and Composition
5. Fat Cells in Domestic Animals
6. Growth Curves and Growth Patterns
7. Harvest Processes for Meat
8. Methods to Measure Body Composition of Domestic Animals
9. Intrinsic Cues of Fresh Meat Quality
10. Conversion of Muscle to Meat
11. Muscle Structure and Function
12. Meat Microbiology and Safety
13. Fresh and Cured Meat Processing and Preservation
14. Sausage Processing and Production
15. Packaging for Meat and Meat Products