Principles of Meat Science |
Contents
Chapter | 1 |
Muscle | 7 |
Chapter 2 | 18 |
Chemical Composition of the Animal Body | 38 |
Growth and Development of Carcass | 45 |
Conversion of Muscle to Meat | 81 |
Chapter 6 | 96 |
Properties of Fresh Meat | 109 |
Storage and Preservation of Meat | 179 |
Retail Meat Merchandising | 199 |
Chapter 11 | 227 |
Proteins | 250 |
Variety and Processed Meats | 256 |
Chapter 15 | 288 |
Carcass Cutability and Federal Yield Grades | 301 |
Services Offered by the USDA Grading | 308 |
Common terms and phrases
actin actin filament action action potential bacteria band beef carcasses blood body bone bundles calcium carcass cartilage cells changes Chapter chemical chilling collagen color composition connective tissue consumers contain contraction cooked cured meat denaturation disks elastin energy enzymes extracellular factors Figure flavor freezing fresh meat frozen function glycogen glycolysis growth HACCP heat hormones increase ingredients inspection lactic acid lamb lipid liver mature meat animals meat products meat quality membrane metabolism microbial microorganisms molecules muscle fibers myofibrillar proteins myofibrils myoglobin myosin nerve fibers Nutrition occur organs oxidation oxygen packaging pathogens percent pH decline pork postmortem potential poultry processed meat protein quality grades reduced refrigeration result retail cuts rigor mortis salt sarcolemma sarcomere sarcoplasmic sarcoplasmic reticulum sausage skeletal muscle slaughter smoked species steaks storage structure surface Table temperature tenderness thawing thick tion tropomyosin troponin veal weight yield grades
Popular passages
Page iv - History of the College of Agricultural and Life Sciences at the University of Wisconsin- Madison (Madison: College of Agricultural and Life Sciences, University of Wisconsin-Madison, 1991), pp.