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172,90 €1.Introduction
2.Factors influencing the growth and development 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 and muscle-based food products: 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,
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. Sustainability I: Edible By-products
23. Sustainability II: Added-value products from meat by-products
24. Sustainability III: Sustainable animal production and meat processing
25.Recent developments I: Organic meat and meat products
26.Recent developments II: Cell-cultured meat and future market opportunities
• 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
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