Meat Science And Applications Book

	Preface
	Acknowledgments
	Contributors
I	Meat Science: Chemistry, Biochemistry, and Biotechnology
1	Meat Composition	1
2	Postmortem Muscle Chemistry	21
3	Meat Color	39
4	Flavors of Meat Products	71
5	Analytical Methods	103
6	Meat Biotechnology	127
II	Meat Safety
7	Microbiology of Meats	149
8	Meat Safety	171
9	Drug Residues in Meat: Emerging Issues	207
III	Slaughtering and Carcass Processing
10	Antemortem Handling and Welfare	221
11	Slaughtering and Processing Equipment	255
12	Carcass Processing: Factors Affecting Quality	275
13	Carcass Processing: Quality Controls	295
14	Electrical Inputs and Meat Processing	319
IV	Processing Meats
15	Meat and Meat Products	351
16	Spices and Flavorings for Meat and Meat Products	371
17	Intermediate-Moisture Meat and Dehydrated Meat	403
18	Manufacturing of Reduced-Fat, Low-Fat and Fat-Free Emulsion Sausage	443
19	Meat Packaging: Protection, Preservation, and Presentation	463
20	Meat Curing Technology	491
21	Meat Smoking Technology	509
22	Meat Canning Technology	521
23	Meat Fermentation Technology	537
V	Meat Production By-Products, Workers' Safety, and Waste Management
24	Meat Production	563
25	Meat Co-Products	581
26	Occupational Safety	605
27	Waste Management	635
	Index	673