Lawrie's Meat Science

1. Introduction<br>2. Factors influencing the growth of meat animals<br>3. The structure and growth of muscle<br>4. Chemical and biochemical constitution of muscle<br>5. The conversion of muscle to meat<br>6. Meat microbiology and spoilage<br>7. The storage and preservation of meat: I Thermal technologies<br>8. The storage and preservation of meat: II Non-thermal technologies <br>9. The storage and preservation of meat: III Meat processing<br>10. The storage and preservation of meat: IV Packaging and storage<br>11. The eating quality of meat: I Colour<br>12. The eating quality of meat: II Tenderness<br>13. The eating quality of meat: III Flavour<br>14. The eating quality of meat: IV Water holding capacity and juiciness<br>15. The eating quality of meat: V Sensory evaluation of meat<br>16. Phenotyping of animals and their meat: Applications of low power ultrasounds, near infrared spectroscopy, Raman spectroscopy and hyperspectral imaging<br>17. Meat safety: I Foodborne pathogens and other biological issues<br>18. Meat safety: II Residues and contaminants<br>19. Meat authenticity and traceability<br>20. Meat composition and nutritional value<br>21. Meat and health<br>22. Edible by-products