Meat

Meat provides an introductory review of the meat-eating habit in man and covers the production, preservation, composition, eating quality, human nutrition, and assessment of the future role of meat.
Meat continues to be a major food commodity. Despite the high cost of production of meat animals and their lower efficiency of protein synthesis compared with that of plants and micro-organisms, meat is likely to be important in the human diet for as long as can be foreseen in the future. This book intends to emphasize the fact that the sequence of events, from the conception of meat animals to their incorporation in the human diet, is continuous. The properties of the commodity when eaten are influenced, in the nature and degree of their expression, by all the earlier components in this chain of circumstances.
This text is a useful reference for students conducting research within the fields of agriculture science, biochemistry, and nutrition.

1;Front Cover;1 2;Meat;4 3;Copyright Page;5 4;Table of Contents;10 5;PREFACE;6 6;ACKNOWLEDGEMENTS;8 7;CHAPTER 1. THE MEAT-EATING HABIT IN MAN;16 7.1;INTRODUCTION;16 7.2;VEGETARIAN MAN;17 7.3;CARNIVOROUS MAN;19 7.4;BREAD WITH SALT;22 7.5;THE SECOND DIETARY REVOLUTION;25 7.6;PALATABILITY AND THE NOVEL FOODS;26 7.7;CONCLUSION;28 8;CHAPTER 2. GROWTH OF MEAT ANIMALS;32 8.1;INTRODUCTION;32 8.2;FUNCTIONAL BASES FOR GROWTH;33 8.3;FACTORS INFLUENCING TISSUE GROWTH PATTERNS;38 8.4;FACTORS INFLUENCING MUSCLE-WEIGHT DISTRIBUTION;42 8.5;SUMMARY;52 8.6;REFERENCES;53 9;CHAPTER 3. BREEDING AND MEAT PRODUCTION;56 9.1;INTRODUCTION;56 9.2;RELATIVE ECONOMIC IMPORTANCE OF COMPONENT TRAITS OF MEAT PRODUCTION;57 9.3;GENETIC VARIABILITY FOR COMPONENT TRAITS OF MEAT PRODUCTION;62 9.4;IMPORTANT GENETIC CORRELATIONS AMONG COMPONENT TRAITS OF MEAT PRODUCTION;69 9.5;SOME GENERAL CONCLUSIONS ABOUT APPROPRIATE BREEDING METHODS FOR GENETIC IMPROVEMENT OF MEAT PRODUCTION;74 9.6;ACKNOWLEDGEMENTS;80 9.7;REFERENCES;80 10;CHAPTER 4. NUTRITION OF FARM ANIMALS;84 10.1;NUTRIENT INTAKE AND CARCASS COMPOSITION;86 10.2;DIGESTIVE TRACT FUNCTION;90 10.3;NUTRIENT DENSITY OF THE DIET;91 10.4;DIETARY PROTEIN REQUIREMENT AND CARCASS COMPOSITION;92 10.5;IS THERE A BASIS FOR CHANNELLING APPROPRIATE FEED RESOURCES TO THE AVAILABLE LIVESTOCK TYPES;96 10.6;REFERENCES;96 11;CHAPTER 5. THE INFLUENCE OF SEX ON MEAT PRODUCTION;98 11.1;HORMONAL EFFECTS ON METABOLISM;99 11.2;ASPECTS OF GROWTH AND DEVELOPMENT;100 11.3;EFFECT OF SEX ON GROWTH RATE;101 11.4;EFFECT OF TIME OF CASTRATION ON GROWTH RATE;105 11.5;THE EFFECT OF SEX ON FEED INTAKE AND FEED UTILISATION;107 11.6;THE EFFECT OF SEX ON CARCASS CHARACTERISTICS;109 11.7;UTILISATION OF ENERGY FOR THE PRODUCTION OF LEAN MEAT;111 11.8;MEAT PRODUCTION FROM THE ONCE-BRED FEMALE;113 11.9;REFERENCES;117 12;CHAPTER 6. THE IMPLICATION OF DISEASE IN THE MEAT INDUSTRY;122 12.1;INTRODUCTION;122 12.2;ECONOMIC IMPLICATIONS;123 12.3;CONDEMNATIONS AND DOWNGRADING OF CARCASSES;124 12.4;ANIM
AL HEALTH IMPLICATIONS;128 12.5;FARM CONTROL AND PREVENTION OF SPECIFIC DISEASE CONDITIONS;128 12.6;PREVENTION OF SPREAD OF NOTIFIABLE DISEASES;135 12.7;ANIMAL HEALTH AND MEAT HYGIENE IMPLICATIONS OF HUSBANDRY AND OTHER FARM DEVELOPMENTS;135 12.8;LOSSES RESULTING FROM FAULTY HANDLING AND TRANSPORTATION;137 12.9;PUBLIC HEALTH IMPLICATIONS;138 12.10;CYSTICERCOSIS;138 12.11;TRICHINOSIS;139 12.12;LEPTOSPIROSIS AND OTHER CONDITIONS;139 12.13;CASUALTY SLAUGHTER;140 12.14;SUMMARY OF PROCEDURES FOR HEALTH CONTROL AND OTHER MATTERS RELATING TO MEAT PRODUCTION;141 12.15;REFERENCES;142 13;CHAPTER 7. SLAUGHTER OF MEAT ANIMALS;146 13.1;INTRODUCTION;146 13.2;BEEF;148 13.3;PIGS;153 13.4;CONCLUSIONS;160 13.5;REFERENCE;161 14;CHAPTER 8. CARCASS QUALITY;162 14.1;INTRODUCTION;162 14.2;COMPONENTS OF CARCASS QUALITY;164 14.3;ASSESSMENT OF CARCASS QUALITY;175 14.4;VARIABILITY IN CARCASS QUALITY;187 14.5;ACKNOWLEDGEMENT;192 14.6;APPENDIX;192 14.7;REFERENCES;193 15;CHAPTER 9. THE COMMERCIAL PREPARATION OF FRESH MEAT AT WHOLESALE AND RETAIL LEVELS;196 15.1;INTRODUCTION;196 15.2;BRITISH CUTTING METHODS;199 15.3;AMERICAN CUTTING;203 15.4;FRENCH CUTTING;208 15.5;WORK OF THE MLC ON NEW CUTTING METHODS;212 15.6;REFERENCES;217 16;CHAPTER 10. PROCESSED MEAT;218 16.1;INTRODUCTION;218 16.2;NATIONAL CHARACTERISTICS IN MEAT PRODUCTS;219 16.3;THE CHARACTER OF BRITISH PROCESSED MEATS;220 16.4;BASIC PROCESSING PROCEDURES;223 16.5;BASIC MEAT PROCESSING EQUIPMENT;225 16.6;UNCOOKED COMMINUTED PRODUCTS;226 16.7;COOKED COMMINUTED PRODUCTS;229 16.8;UNCOOKED WHOLE-MEAT PRODUCTS;229 16.9;COOKED WHOLE PRODUCTS;231 16.10;PORTION CONTROL;232 16.11;PRE-RIGOR PROCESSING;233 16.12;METHODS OF THE FUTURE;233 16.13;REFERENCES;234 17;CHAPTER 11. MICROBIAL PROBLEMS IN HANDLING AND STORAGE OF FRESH MEATS;236 17.1;INTRODUCTION;236 17.2;CONTAMINATION AND ITS CONTROL;237 17.3;MICROBIAL PROLIFERATION AND POSSIBILITIES FOR ITS LIMITATION;243 17.4;MONITORING THE MICROBIOLOGICAL CONDITION OF MEATS;246 17.5;AN ATTEMPT AT MICROBIOLO
GICAL STANDARDS;250 17.6;ACKNOWLEDGEMENT;254 17.7;REFERENCES;255 18;CHAPTER 12. MEAT COMPONENTS AND THEIR VARIABILITY;262 18.1;INTRODUCTION;262 18.2;TYPICAL COMPOSITION;263 18.3;VARIABILITY;264 18.4;CONCLUSION;278 18.5;REFERENCES;279 19;CHAPTER 13. THE COMPOSITION OF MEAT: PHYSICO-CHEMICAL PARAMETERS;282 19.1;INTRODUCTION;282 19.2;THE STATE OF WATER IN MUSCLE;284 19.3;THE ROLE OF Ca2 IONS;287 19.4;TEXTURE;290 19.5;ACKNOWLE DGEMENTS;295 19.6;REFERENCES;295 20;CHAPTER 14. THE COMPOSITION OF MEAT: ANALYTICAL ASPECTS;298 20.1;INTRODUCTION;298 20.2;COMPOSITION;299 20.3;PROCESSED MEATS;300 20.4;CANNED MEATS;303 20.5;ASSESSMENT OF LEAN MEAT CONTENT;304 20.6;QUALITY ASSESSMENT;307 20.7;REFERENCES;312 21;CHAPTER 15. THE COMPOSITION OF MEAT: LEGAL PROBLEMS;316 21.1;INTRODUCTION;316 21.2;FOOD STANDARDS LEGISLATION;316 21.3;THE UNDERLYING QUESTIONS;318 21.4;FOOD STANDARDS IN MEAT AND MEAT PRODUCTS;319 21.5;FOOD STANDARDS FOR MEAT PRODUCTS: FOUR MAIN QUESTIONS;322 21.6;MEAT DISHES IN RESTAURANTS AND OTHER CATERING ESTABLISHMENTS;328 21.7;CONCLUSION;329 21.8;ACKNOWLE DGEMENTS;329 21.9;REFERENCES;330 22;CHAPTER 16. WATER-HOLDING CAPACITY OF MEAT;334 22.1;INTRODUCTION;334 22.2;THE STATE OF WATER IN THE MUSCLE CELL;335 22.3;IMMOBILISED WATER: WATER-HOLDING AND SWELLING CAPACITY;336 22.4;FACTORS INFLUENCING THE IMMOBILISATION OF WATER;337 22.5;INFLUENCE OF pH ON WHC;339 22.6;POST-MORTEM CHANGES IN WHC;340 22.7;WHC AND TENDERNESS;343 22.8;'BINDING' AND WHC;343 22.9;CHANGE OF WHC DURING HEATING;343 22.10;INFLUENCE OF SALTS ON WHC;344 22.11;WHC WITH REGARD TO SAUSAGES OF THE FRANKFURTER TYPE;346 22.12;REFERENCES;349 23;CHAPTER 17. TENDERNESS;352 23.1;INTRODUCTION;352 23.2;MUSCLE STRUCTURE;353 23.3;STRUCTURE AND TOUGHNESS;359 23.4;CONCLUSION;366 23.5;REFERENCES;367 24;CHAPTER 18. THE FLAVOUR OF MEAT;372 24.1;INTRODUCTION;372 24.2;THE INFLUENCE OF THE ANIMAL ON MEAT FLAVOUR;373 24.3;THE CHEMISTRY OF MEAT FLAVOUR;380 24.4;SUMMARY;388 24.5;REFERENCES;389 25;CHAPTER 19. DEVELOPMENT OF A RADI
O-IMMUNOASSAY FOR MEASURING BOAR-TAINT STEROID 5a-ANDROST-16-EN-3-ONE;394 26;CHAPTER 20. MEAT COLOUR: THE IMPORTANCE OF HAEM CHEMISTRY;398 26.1;INTRODUCTION;398 26.2;THE INFLUENCE OF MEAT COLOUR ON CONSUMER SELECTION;400 26.3;FACTORS INVOLVED IN THE COLOUR OF MEAT;401 26.4;FACTORS INVOLVED IN THE DISCOLOURATION OF MEAT;407 26.5;CONCLUSIONS;411 26.6;REFERENCES;412 27;CHAPTER 21. INFLUENCE OF HEATING METHODS;416 27.1;COOKING MEAT FOR INDIVIDUAL OR GROUP CONSUMPTION;416 27.2;HEATING MEAT FOR EXPERIMENTAL STUDIES;422 27.3;HEAT-INDUCED CHANGES IN BOVINE MUSCLE;434 27.4;CONCLUSION;441 27.5;REFERENCES;442 28;CHAPTER 22. NUTRITIONAL VALUE OF MEAT;446 28.1;INTRODUCTION;446 28.2;PROTEIN;447 28.3;IRON;451 28.4;COPPER AND OTHER MINERALS;452 28.5;POLYUNSATURATED FATTY ACIDS;452 28.6;OTHER FUNCTIONAL EFFECTS;453 28.7;ENVIRONMENT, FEED AND BREED;453 28.8;SEASONAL VARIATIONS;454 28.9;PROCESSING AND COOKING;455 28.10;VITAMINS;457 28.11;IS MEAT ESSENTIAL;461 29;CHAPTER 23. MEAT AS A SOURCE OF LIPIDS;464 29.1;INTRODUCTION;464 29.2;PROTEIN AND LIPIDS: THE COMPARATIVE APPROACH;465 29.3;PROTEIN AND GROWTH: MILK COMPOSITION - THE LABORATORY AND COMPARATIVE EVIDENCE;465 29.4;HUMAN MALNUTRITION - A PRIORITY OF PROTEIN OR FOOD;468 29.5;THE ESSENTIAL FATTY ACIDS OF STRUCTURAL LIPIDS;469 29.6;MANAGEMENT AND LIPID NUTRIENTS;475 29.7;REFERENCES;482 30;CHAPTER 24. MEAT IN THE ADAPTATION OF THE HUMAN ALIMENTARY TRACT;484 30.1;FURTHER READING;491 31;CHAPTER 25. THE POTENTIAL FOR CONVENTIONAL MEAT ANIMALS;496 31.1;INTRODUCTION;496 31.2;DETERMINANTS OF THE FUTURE OF CONVENTIONAL MEAT ANIMALS;499 31.3;FUTURE PRODUCTION SYSTEMS;510 31.4;OTHER CONSIDERATIONS DETERMINING THE CHOICE OF SYSTEM;516 31.5;REFERENCES;517 32;CHAPTER 26. ALTERNATIVE LIVESTOCK: WITH PARTICULAR REFERENCE TO THE WATER BUFFALO (BUBALUS BUBALIS);520 32.1;INTRODUCTION;520 32.2;THE WATER BUFFALO;522 32.3;PRODUCTION;527 32.4;AVOIDANCES;530 32.5;CHARACTERISTICS OF BUFFALO MEAT;532 32.6;THE FUTURE FOR BUFFALO BEEF;534 32.7;REFERENCES;536
33;CHAPTER 27. THE SIGNIFICANCE OF MEAT ANALOGUES;538 33.1;INTRODUCTION;538 33.2;PRODUCTS BASED ON VEGETABLE PROTEIN;540 33.3;PRODUCTION OF MEAT ANALOGUES;542 33.4;CONCLUSIONS;546 33.5;REFERENCES;547 34;CHAPTER 28. ASSESSMENT OF ALTERNATIVE NUTRIENT SOURCES;548 34.1;INTRODUCTION;548 34.2;CONVENTIONAL FOOD CROPS;550 34.3;PROCESSED VEGETABLE CROPS;553 34.4;LEAVES AS A SOURCE OF PROTEIN;553 34.5;SINGLE CELL PROTEINS (SCP);554 34.6;THE CONVERSION OF SINGLE CELL PROTEINS INTO HUMAN FOOD PROTEIN BY ANIMALS;556 34.7;THE ANIMAL PRODUCTS;557 34.8;FISH;559 34.9;GAME FARMING;560 34.10;THE USE OF ENERGY IN FOOD PRODUCTION;560 34.11;REFERENCES;563 35;LIST OF DELEGATES;568 36;INDEX;580