Meat (eBook)

Front Cover 1
Meat 4
Copyright Page 5
Table of Contents 10
PREFACE 6
ACKNOWLEDGEMENTS 8
CHAPTER 1. THE MEAT-EATING HABIT IN MAN 16
INTRODUCTION 16
VEGETARIAN MAN 17
CARNIVOROUS MAN 19
BREAD WITH SALT 22
THE SECOND DIETARY REVOLUTION 25
PALATABILITY AND THE NOVEL FOODS 26
CONCLUSION 28
CHAPTER 2. GROWTH OF MEAT ANIMALS 32
INTRODUCTION 32
FUNCTIONAL BASES FOR GROWTH 33
FACTORS INFLUENCING TISSUE GROWTH PATTERNS 38
FACTORS INFLUENCING MUSCLE-WEIGHT DISTRIBUTION 42
SUMMARY 52
REFERENCES 53
CHAPTER 3. BREEDING AND MEAT PRODUCTION 56
INTRODUCTION 56
RELATIVE ECONOMIC IMPORTANCE OF COMPONENT TRAITS OF MEAT PRODUCTION 57
GENETIC VARIABILITY FOR COMPONENT TRAITS OF MEAT PRODUCTION 62
IMPORTANT GENETIC CORRELATIONS AMONG COMPONENT TRAITS OF MEAT PRODUCTION 69
SOME GENERAL CONCLUSIONS ABOUT APPROPRIATE BREEDING METHODS FOR GENETIC IMPROVEMENT OF MEAT PRODUCTION 74
ACKNOWLEDGEMENTS 80
REFERENCES 80
CHAPTER 4. NUTRITION OF FARM ANIMALS 84
NUTRIENT INTAKE AND CARCASS COMPOSITION 86
DIGESTIVE TRACT FUNCTION 90
NUTRIENT DENSITY OF THE DIET 91
DIETARY PROTEIN REQUIREMENT AND CARCASS COMPOSITION 92
IS THERE A BASIS FOR CHANNELLING APPROPRIATE FEED RESOURCES TO THE AVAILABLE LIVESTOCK TYPES 96
REFERENCES 96
CHAPTER 5. THE INFLUENCE OF SEX ON MEAT PRODUCTION 98
HORMONAL EFFECTS ON METABOLISM 99
ASPECTS OF GROWTH AND DEVELOPMENT 100
EFFECT OF SEX ON GROWTH RATE 101
EFFECT OF TIME OF CASTRATION ON GROWTH RATE 105
THE EFFECT OF SEX ON FEED INTAKE AND FEED UTILISATION 107
THE EFFECT OF SEX ON CARCASS CHARACTERISTICS 109
UTILISATION OF ENERGY FOR THE PRODUCTION OF LEAN MEAT 111
MEAT PRODUCTION FROM THE ONCE-BRED FEMALE 113
REFERENCES 117
CHAPTER 6. THE IMPLICATION OF DISEASE IN THE MEAT INDUSTRY 122
INTRODUCTION 122
ECONOMIC IMPLICATIONS 123
CONDEMNATIONS AND DOWNGRADING OF CARCASSES 124
ANIMAL HEALTH IMPLICATIONS 128
FARM CONTROL AND PREVENTION OF SPECIFIC DISEASE CONDITIONS 128
PREVENTION OF SPREAD OF NOTIFIABLE DISEASES 135
ANIMAL HEALTH AND MEAT HYGIENE IMPLICATIONS OF HUSBANDRY AND OTHER FARM DEVELOPMENTS 135
LOSSES RESULTING FROM FAULTY HANDLING AND TRANSPORTATION 137
PUBLIC HEALTH IMPLICATIONS 138
CYSTICERCOSIS 138
TRICHINOSIS 139
LEPTOSPIROSIS AND OTHER CONDITIONS 139
CASUALTY SLAUGHTER 140
SUMMARY OF PROCEDURES FOR HEALTH CONTROL AND OTHER MATTERS RELATING TO MEAT PRODUCTION 141
REFERENCES 142
CHAPTER 7. SLAUGHTER OF MEAT ANIMALS 146
INTRODUCTION 146
BEEF 148
PIGS 153
CONCLUSIONS 160
REFERENCE 161
CHAPTER 8. CARCASS QUALITY 162
INTRODUCTION 162
COMPONENTS OF CARCASS QUALITY 164
ASSESSMENT OF CARCASS QUALITY 175
VARIABILITY IN CARCASS QUALITY 187
ACKNOWLEDGEMENT 192
APPENDIX 192
REFERENCES 193
CHAPTER 9. THE COMMERCIAL PREPARATION OF FRESH MEAT AT WHOLESALE AND RETAIL LEVELS 196
INTRODUCTION 196
BRITISH CUTTING METHODS 199
AMERICAN CUTTING 203
FRENCH CUTTING 208
WORK OF THE MLC ON NEW CUTTING METHODS 212
REFERENCES 217
CHAPTER 10. PROCESSED MEAT 218
INTRODUCTION 218
NATIONAL CHARACTERISTICS IN MEAT PRODUCTS 219
THE CHARACTER OF BRITISH PROCESSED MEATS 220
BASIC PROCESSING PROCEDURES 223
BASIC MEAT PROCESSING EQUIPMENT 225
UNCOOKED COMMINUTED PRODUCTS 226
COOKED COMMINUTED PRODUCTS 229
UNCOOKED WHOLE-MEAT PRODUCTS 229
COOKED WHOLE PRODUCTS 231
PORTION CONTROL 232
PRE-RIGOR PROCESSING 233
METHODS OF THE FUTURE 233
REFERENCES 234
CHAPTER 11. MICROBIAL PROBLEMS IN HANDLING AND STORAGE OF FRESH MEATS 236
INTRODUCTION 236
CONTAMINATION AND ITS CONTROL 237
MICROBIAL PROLIFERATION AND POSSIBILITIES FOR ITS LIMITATION 243
MONITORING THE MICROBIOLOGICAL CONDITION OF MEATS 246
AN ATTEMPT AT MICROBIOLOGICAL STANDARDS 250
ACKNOWLEDGEMENT 254
REFERENCES 255
CHAPTER 12. MEAT COMPONENTS AND THEIR VARIABILITY 262
INTRODUCTION 262
TYPICAL COMPOSITION 263
VARIABILITY 264
CONCLUSION 278
REFERENCES 279
CHAPTER 13. THE COMPOSITION OF MEAT: PHYSICO-CHEMICAL PARAMETERS 282
INTRODUCTION 282
THE STATE OF WATER IN MUSCLE 284
THE ROLE OF Ca2 IONS 287
TEXTURE 290
ACKNOWLE DGEMENTS 295
REFERENCES 295
CHAPTER 14. THE COMPOSITION OF MEAT: ANALYTICAL ASPECTS 298
INTRODUCTION 298
COMPOSITION 299
PROCESSED MEATS 300
CANNED MEATS 303
ASSESSMENT OF LEAN MEAT CONTENT 304
QUALITY ASSESSMENT 307
REFERENCES 312
CHAPTER 15. THE COMPOSITION OF MEAT: LEGAL PROBLEMS 316
INTRODUCTION 316
FOOD STANDARDS LEGISLATION 316
THE UNDERLYING QUESTIONS 318
FOOD STANDARDS IN MEAT AND MEAT PRODUCTS 319
FOOD STANDARDS FOR MEAT PRODUCTS: FOUR MAIN QUESTIONS 322
MEAT DISHES IN RESTAURANTS AND OTHER CATERING ESTABLISHMENTS 328
CONCLUSION 329
ACKNOWLE DGEMENTS 329
REFERENCES 330
CHAPTER 16. WATER-HOLDING CAPACITY OF MEAT 334
INTRODUCTION 334
THE STATE OF WATER IN THE MUSCLE CELL 335
IMMOBILISED WATER: WATER-HOLDING AND SWELLING CAPACITY 336
FACTORS INFLUENCING THE IMMOBILISATION OF WATER 337
INFLUENCE OF pH ON WHC 339
POST-MORTEM CHANGES IN WHC 340
WHC AND TENDERNESS 343
'BINDING' AND WHC 343
CHANGE OF WHC DURING HEATING 343
INFLUENCE OF SALTS ON WHC 344
WHC WITH REGARD TO SAUSAGES OF THE FRANKFURTER TYPE 346
REFERENCES 349
CHAPTER 17. TENDERNESS 352
INTRODUCTION 352
MUSCLE STRUCTURE 353
STRUCTURE AND TOUGHNESS 359
CONCLUSION 366
REFERENCES 367
CHAPTER 18. THE FLAVOUR OF MEAT 372
INTRODUCTION 372
THE INFLUENCE OF THE ANIMAL ON MEAT FLAVOUR 373
THE CHEMISTRY OF MEAT FLAVOUR 380
SUMMARY 388
REFERENCES 389
CHAPTER 19. DEVELOPMENT OF A RADIO-IMMUNOASSAY FOR MEASURING BOAR-TAINT STEROID 5a-ANDROST-16-EN-3-ONE 394
CHAPTER 20. MEAT COLOUR: THE IMPORTANCE OF HAEM CHEMISTRY 398
INTRODUCTION 398
THE INFLUENCE OF MEAT COLOUR ON CONSUMER SELECTION 400
FACTORS INVOLVED IN THE COLOUR OF MEAT 401
FACTORS INVOLVED IN THE DISCOLOURATION OF MEAT 407
CONCLUSIONS 411
REFERENCES 412
CHAPTER 21. INFLUENCE OF HEATING METHODS 416
COOKING MEAT FOR INDIVIDUAL OR GROUP CONSUMPTION 416
HEATING MEAT FOR EXPERIMENTAL STUDIES 422
HEAT-INDUCED CHANGES IN BOVINE MUSCLE 434
CONCLUSION 441
REFERENCES 442
CHAPTER 22. NUTRITIONAL VALUE OF MEAT 446
INTRODUCTION 446
PROTEIN 447
IRON 451
COPPER AND OTHER MINERALS 452
POLYUNSATURATED FATTY ACIDS 452
OTHER FUNCTIONAL EFFECTS 453
ENVIRONMENT, FEED AND BREED 453
SEASONAL VARIATIONS 454
PROCESSING AND COOKING 455
VITAMINS 457
IS MEAT ESSENTIAL 461
CHAPTER 23. MEAT AS A SOURCE OF LIPIDS 464
INTRODUCTION 464
PROTEIN AND LIPIDS: THE COMPARATIVE APPROACH 465
PROTEIN AND GROWTH: MILK COMPOSITION - THE LABORATORY AND COMPARATIVE EVIDENCE 465
HUMAN MALNUTRITION - A PRIORITY OF PROTEIN OR FOOD 468
THE ESSENTIAL FATTY ACIDS OF STRUCTURAL LIPIDS 469
MANAGEMENT AND LIPID NUTRIENTS 475
REFERENCES 482
CHAPTER 24. MEAT IN THE ADAPTATION OF THE HUMAN ALIMENTARY TRACT 484
FURTHER READING 491
CHAPTER 25. THE POTENTIAL FOR CONVENTIONAL MEAT ANIMALS 496
INTRODUCTION 496
DETERMINANTS OF THE FUTURE OF CONVENTIONAL MEAT ANIMALS 499
FUTURE PRODUCTION SYSTEMS 510
OTHER CONSIDERATIONS DETERMINING THE CHOICE OF SYSTEM 516
REFERENCES 517
CHAPTER 26. ALTERNATIVE LIVESTOCK: WITH PARTICULAR REFERENCE TO THE WATER BUFFALO (BUBALUS BUBALIS) 520
INTRODUCTION 520
THE WATER BUFFALO 522
PRODUCTION 527
AVOIDANCES 530
CHARACTERISTICS OF BUFFALO MEAT 532
THE FUTURE FOR BUFFALO BEEF 534
REFERENCES 536
CHAPTER 27. THE SIGNIFICANCE OF MEAT ANALOGUES 538
INTRODUCTION 538
PRODUCTS BASED ON VEGETABLE PROTEIN 540
PRODUCTION OF MEAT ANALOGUES 542
CONCLUSIONS 546
REFERENCES 547
CHAPTER 28. ASSESSMENT OF ALTERNATIVE NUTRIENT SOURCES 548
INTRODUCTION 548
CONVENTIONAL FOOD CROPS 550
PROCESSED VEGETABLE CROPS 553
LEAVES AS A SOURCE OF PROTEIN 553
SINGLE CELL PROTEINS (SCP) 554
THE CONVERSION OF SINGLE CELL PROTEINS INTO HUMAN FOOD PROTEIN BY ANIMALS 556
THE ANIMAL PRODUCTS 557
FISH 559
GAME FARMING 560
THE USE OF ENERGY IN FOOD PRODUCTION 560
REFERENCES 563
LIST OF DELEGATES 568
INDEX 580