Lawrie's Meat Science

• Cover image

• Title page

• Table of Contents

• Copyright

• Contributors

• Preface

• Chapter 1: Introduction

• Abstract

• 1.1: Meat and muscle

• 1.2: Meat from other animals

• 1.3: Domestication of livestock

• 1.4: Trends and developments

• 1.5: Conclusions and future trends

• References

• Chapter 2: Factors influencing the growth of meat animals

• Abstract

• 2.1: Introduction

• 2.2: Measurement of growth and body/carcass composition

• 2.3: Animal influences on growth of farm animals

• 2.4: Nonanimal influences on growth of farm animals

• 2.5: Interactions between animal and nonanimal influences on growth of farm animals

• 2.6: Future developments

• References

• Chapter 3: The structure and growth of muscle

• Abstract

• 3.1: Introduction

• 3.2: The hierarchy of structures relevant to meat: From macroscopic to molecular

• 3.3: Muscle development and growth

• 3.4: Conclusions and future trends

• References

• Chapter 4: Chemical and biochemical constitution of muscle

• Abstract

• 4.1: General chemical aspects

• 4.2: Biochemical aspects

• 4.3: Factors affecting muscle function with possible consequences on meat quality

• 4.4: Conclusion and future trends

• References

• Chapter 5: The conversion of muscle to meat

• Abstract

• 5.1: Introduction

• 5.2: Rigor mortis

• 5.3: Postmortem metabolism

• 5.4: Factors controlling the rate of postmortem metabolism

• 5.5: Factors controlling the extent of postmortem metabolism

• 5.6: Abnormal postmortem metabolism

• 5.7: Presalughter stress

• 5.8: Development of meat quality attributes

• 5.9: Postmortem handling and meat quality

• 5.10: Aging and proteolysis

• 5.11: Conclusions

• References

• Chapter 6: Meat microbiology and spoilage

• Abstract

• 6.1: Introduction

• 6.2: Recent advances in meat microbiology and identification of the main bacterial species involved in spoilage

• 6.3: The main microbial contaminants of meat involved in spoilage

• 6.4: Devices for bacterial spoilage monitoring

• 6.5: Major spoilage manifestations

• 6.6: Conclusion

• References

• Chapter 7: The storage and preservation of meat: I—Thermal technologies

• Abstract

• 7.1: Introduction

• 7.2: Chilling

• 7.3: Freezing

• 7.4: Heating

• 7.5: Novel thermal procedures

• 7.6: Future trends

• References

• Chapter 8: The storage and preservation of meat: II—Nonthermal technologies

• Abstract

• 8.1: Introduction

• 8.2: Ionizing radiation

• 8.3: High pressure

• 8.4: Freeze dehydration

• References

• Further reading

• Chapter 9: The storage and preservation of meat. III—Meat processing

• Abstract

• 9.1: Introduction

• 9.2: Curing

• 9.3: Fermentation

• 9.4: Dehydration

• 9.5: Smoking

• 9.6: Processing technologies for cured meat products

• 9.7: Conclusions and future trends

• References

• Chapter 10: The storage and preservation of meat: Storage and packaging

• Abstract

• 10.1: Introduction

• 10.2: Impact of microbiology on fresh meat quality attributes

• 10.3: Common technologies used to preserve fresh meat products and assist in a combined manner to extend product shelf life

• 10.4: Packaging materials used for fresh meat and muscle-based products

• 10.5: Smart and intelligent packaging systems

• 10.6: Conclusions

• References

• Relevant websites

• Chapter 11: The eating quality of meat: I Color

• Abstract

• 11.1: Introduction

• 11.2: Myoglobin concentration

• 11.3: Myoglobin structure

• 11.4: Color phenomena in fresh meat

• 11.5: Color in cooked nitrite-cured and salted uncooked meats

• 11.6: Cooked meat color

• 11.7: Anomalies in meat color

• 11.8: Measuring meat color

• 11.9: Summary statement

• References

• Further reading

• Chapter 12: The eating quality of meat: II—Tenderness

• Abstract

• 12.1: Introduction

• 12.2: Measuring tenderness

• 12.3: Conclusions and future trends

• References

• Chapter 13: The eating quality of meat: III—Flavor

• Abstract

• 13.1: Aroma and taste compounds

• 13.2: Volatile compounds generation reactions

• 13.3: Methodology for meat aroma volatile identification

• 13.4: Pre- and postslaughter factors affecting aroma

• 13.5: Off-flavors

• 13.6: Meat product flavor

• 13.7: Conclusions and future trends

• References

• Chapter 14: The eating quality of meat: IV—Water holding capacity and juiciness

• Abstract

• 14.1: Introduction

• 14.2: Definition of water-holding capacity and juiciness

• 14.3: Structural influences on the WHC of uncooked, cooked, and processed meat

• 14.4: Factors influencing WHC in raw muscle

• 14.5: Changes in WHC during cooking of raw meat

• 14.6: Juiciness: Influencing factors and interactions with WHC

• 14.7: Factors influencing WBC of meat products

• 14.8: Methods to measure WHC and juiciness

• 14.9: Conclusions and future trends

• References

• Further reading

• Chapter 15: The eating quality of meat: V Sensory evaluation of meat

• Abstract

• 15.1: Introduction

• 15.2: Why sensory evaluation of meat is unique

• 15.3: Overview of how sensory is perceived and defining sensory attributes

• 15.4: Sensory controls for meat

• 15.5: Sensory techniques

• 15.6: Emerging or underutilized sensory techniques

• 15.7: Conclusions

• References

• Chapter 16: Meat safety—I Foodborne pathogens and other biological issues

• Abstract

• 16.1: Introduction

• 16.2: Biological meatborne hazards: Prevalence, transmission, and foodborne disease surveillance

• 16.3: Meatborne bacterial pathogens and toxins

• 16.4: Meatborne viruses

• 16.5: Meatborne parasites

• 16.6: Other biological issues

• 16.7: Current and future challenges to biological meat safety

• 16.8: Concluding remarks and outlook

• References

• Chapter 17: Meat safety: II Residues and contaminants

• Abstract

• 17.1: Introduction

• 17.2: Chemical contaminants and residues

• 17.3: Risk assessment

• 17.4: Analytical methods

• 17.5: Future trends and perspectives

• References

• Chapter 18: Meat authenticity and traceability

• Abstract

• 18.1: General overview

• 18.2: Intrinsic characteristics of the meat

• 18.3: Extrinsic characteristics of the meat

• 18.4: Conclusions and future trends

• References

• Chapter 19: Meat composition and nutritional value

• Abstract

• 19.1: Introduction

• 19.2: Global meat production and consumption

• 19.3: Composition of meat. Roles of nutrients in metabolism and recommended intakes

• 19.4: Meat as part of a healthy diet

• 19.5: Effects of cooking on nutrients in meat

• 19.6: Conclusions

• References

• Chapter 20: Meat and health

• Abstract

• 20.1: Introduction: Nutrients supplied from meat

• 20.2: Meat in healthy nutrition and diet

• 20.3: Recommended meat intakes

• 20.4: Functional muscle foods

• 20.5: Problematics with toxins and residues

• 20.6: Conclusions

• References

• Chapter 21: Sustainability I: Edible by-products

• Abstract

• 21.1: Introduction

• 21.2: Main co-products

• 21.3: Nutritional value of co-products

• 21.4: Products resulting from co-products

• 21.5: Added value products obtained from co-products

• 21.6: Conclusions and future trends

• References

• Chapter 22: Sustainability II: Sustainable animal production and meat processing

• Abstract

• Acknowledgment

• 22.1: Introduction

• 22.2: Types of animal production systems around the world

• 22.3: What is sustainable animal production?

• 22.4: Why it is necessary to maintain sustainable animal production?

• 22.5: Some practices of sustainable animal production systems

• 22.6: Other technologies or strategies to improve sustainability of animal production

• 22.7: Meat processing

• 22.8: Benefits of sustainable animal production and meat processing

• 22.9: Future opportunities and perspectives

• 22.10: Conclusions

• References

• Chapter 23: Future meat market

• Abstract

• 23.1: Introduction

• 23.2: Trends in plant-protein-based meat analogs

• 23.3: Trends in insect proteins to be used in meat products

• 23.4: Cell-cultured meat and future market opportunities

• 23.5: Trends in organic meat products

• 23.6: Pandemic planning for the meat industry

• 23.7: Conclusion and remarks

• References

• Index

Fidel Toldra

Prof. Fidel Toldrá is Research Professor at the Instituto de Agrpquimica y Tecnologia de Alimentos, CSIC in Valencia (Spain) where he leaders the group on Protein Foods. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). He is Editor-in-Chief of Trends in Food Science & Technology, Associate Editor of Meat Science and Editor of book serial Advances in Food and Nutrition Research. He has published >365 manuscripts, with h index 74, and has filed 11 patents. He is a member of the Editorial Board of 16 scientific journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other. He is author of 2 books, 163 book chapters, and edited 63 books, being Editor of the 8th and 9th editions of Lawrie´s Meat Science book (Elsevier) and an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). He received the 2001 Institute Danone Award to the best Scientific Trajectory, 2002 International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship Award, all 3 from the American Meat Science Association, 2015 Dupont Science Award, 2019 Innovation Award of the Spanish Association of Meat Industry and 2019 Award on Advancement of Agricultural and Food Chemistry of the American Chemical Society (ACS). He is a Fellow of the International Academy of Food Science and Technology (IAFOST), Fellow of the Institute of Food Technologists (IFT), Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society and Fellow of the International Association of Advanced Materials. Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.

Affiliations and expertise

Research Professor, Instituto de Agroquimica y Tecnologia de Alimentos (CSIC), Spanish National Research Council, Paterna (Valencia), Spain