Handbook of Meat and Meat Processing (2012)

Meat Industries Meat Industries: Characteristics and Manufacturing Processes Y. H. Hui Meat Science Muscle Biology Amanda D. Weaver Meat Composition Robert G. Kauffman Postmortem Muscle Chemistry Marion L. Greaser and Wei Guo Quality and Other Attributes Meat Color Lorenzo Castigliego, Andrea Armani, and Alessandra Guidi Flavors and Flavor Generation of Meat Products Tzou-Chi Huang and Chi-Tang Ho Analytical Methods for Meat and Meat Products O. A. Young, D. A. Frost, and M. Agnew Recent Advances in Meat Quality Assessment Jean-Louis Damez and Sylvie Clerjon Beef Texture and Juiciness M. Juarez, N. Aldai, O. Lopez-Campos, M. E. R. Dugan, B. Uttaro, and J. L. Aalhus Sensory Evaluation of Muscle Foods M. Wes Schilling and Alessandra J. Pham Meat and Functional Foods Francisco Jimenez-Colmenero, Ana Herrero, Susana Cofrades, and Claudia Ruiz-Capillas Meat Species Identification Zulal Kesmen and Hasan Yetim Sources and Control of Microbial Contamination on Red Meat John Mills Application of Proteomics to Understand Meat Quality Surendranath P. Suman Primary Processing Antemortem Handling Jarumi Aguilar-Guggembuhl Postmortem Handling Rosy Cruz-Monterrosa and Isabel Guerrero-Legarreta Electrical Stimulation in Meat Processing Daniel Mota-Rojas, Patricia Roldan-Santiago, and Isabel Guerrero-Legarreta Carcass Evaluation Roger W. Purchas Chilling and Freezing Meat Mike F. North and Simon J. Lovatt Irradiation of Meat Hesham M. Badr Slaughtering Operations and Equipment Isabel Guerrero-Legarreta and Maria de Lourdes Perez-Chabela A Review of Kosher Laws with an Emphasis on Meat and Meat Products Joe M. Regenstein and Carrie E. Regenstein Secondary Processing: Principles and Applications Meat Emulsions Violeta Ugalde-Benitez Mechanical Deboning Manuel Viuda-Martos, Juana Fernandez-Lopez, and Jose Angel Perez-Alvarez Breading Teresa Sanz and Ana Salvador Marination: Ingredient Technology Brian S. Smith Marination: Processing Technology J. Byron Williams Drying: Principles and Applications S. J. Santchurn, E. Arnaud, N. Zakhia-Rozis, and A. Collignan Thermal Technology Isabel Guerrero-Legarreta and Raquel Garcia-Barrientos Meat-Curing Technology J. M. Martin Meat-Smoking Technology Joshua L. Herring and Brian S. Smith Meat Fermentation Luca Cocolin and Kalliopi Rantsiou Nonmeat Ingredients and Additives Youling L. Xiong Secondary Processing: Products Manufacturing Meat and Meat Products Robert Maddock Meat and Commerce in the United States: Label Requirements and Purchase Specifications Y. H. Hui Safe Practices for Sausage Production in the United States Y. H. Hui Mold-Ripened Sausages Kalman Incze Chinese Sausages Zhang Xue Gang and Tan Sze Sze Dry-Cured Ham Pere Gou, Jacint Arnau, Nuria Garcia-Gil, Elena Fulladosa, and Xavier Serra Turkish Pastirma: A Dry-Cured Beef Product Ersel Obuz, Levent Akkaya, and Veli Gok Meat Safety and Workers Safety An Overview on Meat Safety in the United States Y. H. Hui Sanitation Performance Standards Y. H. Hui Hazard Analysis and Critical Control Point System Y. H. Hui Shelf-Stable Processed Meat Products Y. H. Hui Not Shelf-Stable Processed Meat Products Y. H. Hui Processing Raw Products: Safety Requirements in the United States Y. H. Hui Ground Meat Processing and Safety Y. H. Hui Guidance on Meat Establishment Facilities and Equipment Y. H. Hui Sanitation of Food-Processing Equipment Y. H. Hui Enforcement Tools for Meat in Commerce in the United States Y. H. Hui Meat Processing and Workers' Safety Y. H. Hui Appendix I: A Discussion of Stunned and Nonstunned Slaughter Joe M. Regenstein