Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservati

chapter 1|32 pages

Meat Industries: Characteristics and Manufacturing Processes

ByY. H. Hui

chapter 2|10 pages

Muscle Biology

ByAmanda D. Weaver

chapter 3|18 pages

Meat Composition

ByRobert G. Kauffman

chapter 4|18 pages

Postmortem Muscle Chemistry

ByMarion L. Greaser, Wei Guo

chapter 5|26 pages

Meat Color

ByLorenzo Castigliego, Andrea Armani, Alessandra Guidi

chapter 6|32 pages

Flavors and Flavor Generation of Meat Products

ByTzou-Chi Huang, Chi-Tang Ho

chapter 7|22 pages

Analytical Methods for Meat and Meat Products

ByO. A. Young, D. A. Frost, M. Agnew

chapter 8|16 pages

Recent Advances in Meat Quality Assessment

ByJean-Louis Damez, Sylvie Clerjon

chapter 9|30 pages

Beef Texture and Juiciness

ByM. Juárez, N. Aldai, Ó. López-Campos, M. E. R. Dugan, B. Uttaro, J. L. Aalhus

chapter 10|18 pages

Sensory Evaluation of Muscle Foods

ByM. Wes Schilling, Alessandra J. Pham

chapter 11|24 pages

Meat and Functional Foods

ByFrancisco Jiménez-Colmenero, Ana Herrero, Susana Cofrades, Claudia Ruiz-Capillas

chapter 12|28 pages

Meat Species IdentiŒcation

ByZülal Kesmen, Hasan Yetim

chapter 13|10 pages

Sources and Control of Microbial Contamination on Red Meat

ByJohn Mills

chapter 14|16 pages

Application of Proteomics to Understand Meat Quality

BySurendranath P. Suman

chapter 16|8 pages

Postmortem Handling

ByRosy Cruz-Monterrosa, Isabel Guerrero-Legarreta

chapter 17|10 pages

Electrical Stimulation in Meat Processing

ByDaniel Mota-Rojas, Patricia Roldán-Santiago, Isabel Guerrero-Legarreta

chapter 18|24 pages

Carcass Evaluation

ByRoger W. Purchas

chapter 19|24 pages

Chilling and Freezing Meat

ByMike F. North, Simon J. Lovatt

chapter 20|26 pages

Irradiation of Meat

ByHesham M. Badr

chapter 21|8 pages

Slaughtering Operations and Equipment

ByIsabel Guerrero-Legarreta and María de Lourdes Pérez-Chabela

chapter 22|32 pages

A Review of Kosher Laws with an Emphasis on Meat and Meat Products

ByJoe M. Regenstein, Carrie E. Regenstein

chapter 23|10 pages

Meat Emulsions

ByVioleta Ugalde-Benítez

chapter 24|12 pages

Mechanical Deboning

ByManuel Viuda-Martos, Juana Fernández-López, José Angel Pérez-Álvarez

chapter 25|10 pages


ByTeresa Sanz, Ana Salvador

chapter 26|16 pages

Marination: Ingredient Technology

ByBrian S. Smith

chapter 27|10 pages

Marination: Processing Technology

ByJ. Byron Williams

chapter 28|18 pages

Drying: Principles and Applications

ByS. J. Santchurn, E. Arnaud, N. Zakhia-Rozis, A. Collignan

chapter 29|8 pages

Thermal Technology

ByIsabel Guerrero-Legarreta, Raquel García-Barrientos

chapter 30|16 pages

Meat-Curing Technology

ByJ. M. Martin

chapter 31|10 pages

Meat-Smoking Technology

ByJoshua L. Herring, Brian S. Smith

chapter 32|16 pages

Meat Fermentation

ByLuca Cocolin, Kalliopi Rantsiou

chapter 33|18 pages

Nonmeat Ingredients and Additives

ByYouling L. Xiong

chapter 34|14 pages

Meat and Meat Products

ByRobert Maddock

chapter 36|28 pages

Safe Practices for Sausage Production in the United States

ByY. H. Hui

chapter 37|16 pages

Mold-Ripened Sausages

ByKálmán Incze

chapter 38|10 pages

Chinese Sausages

ByZhang Xue Gang, Tan Sze Sze

chapter 39|16 pages

Dry-Cured Ham

ByPere Gou, Jacint Arnau, Núria Garcia-Gil, Elena Fulladosa, Xavier Serra

chapter 40|12 pages

Turkish Pastirma: A Dry-Cured Beef Product

ByErsel Obuz, Levent Akkaya, Veli Gök

chapter 41|14 pages

An Overview on Meat Safety in the United States

ByY. H. Hui

chapter 42|26 pages

Sanitation Performance Standards

ByY. H. Hui

chapter 43|28 pages

Hazard Analysis and Critical Control Point System

ByY. H. Hui

chapter 44|22 pages

Shelf-Stable Processed Meat Products

ByY. H. Hui

chapter 45|38 pages

Not Shelf-Stable Processed Meat Products

ByY. H. Hui

chapter 47|16 pages

Ground Meat Processing and Safety

ByY. H. Hui

chapter 48|22 pages

Guidance on Meat Establishment Facilities and Equipment

ByY. H. Hui

chapter 49|14 pages

Sanitation of Food-Processing Equipment

ByY. H. Hui

chapter 50|12 pages

Enforcement Tools for Meat in Commerce in the United States

ByY. H. Hui

chapter 51|14 pages

Meat Processing and Workers’ Safety

ByY. H. Hui