Lawrie's Meat Science

1. Introduction
2. Factors influencing the growth of meat animals
3. The structure and growth of muscle
4. Chemical and biochemical constitution of muscle
5. The conversion of muscle to meat
6. Meat microbiology and spoilage
7. The storage and preservation of meat: I Thermal technologies
8. The storage and preservation of meat: II Non-thermal technologies
9. The storage and preservation of meat: III Meat processing
10. The storage and preservation of meat: IV Packaging and storage
11. The eating quality of meat: I Colour
12. The eating quality of meat: II Tenderness
13. The eating quality of meat: III Flavour
14. The eating quality of meat: IV Water holding capacity and juiciness
15. The eating quality of meat: V Sensory evaluation of meat
16. Phenotyping of animals and their meat: Applications of low power ultrasounds, near infrared spectroscopy, Raman spectroscopy and hyperspectral imaging
17. Meat safety: I Foodborne pathogens and other biological issues
18. Meat safety: II Residues and contaminants
19. Meat authenticity and traceability
20. Meat composition and nutritional value
21. Meat and health
22. Edible by-products

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• Indústrias da produção de alimentos e indústrias relacionadas
• Microbiologia e virologia médicas
• Tecnologia dos alimentos e bebidas

Meat; meat products; meat processing; meat safety; meat and health; meat traceability; meat by-products; organic meat; cell-cultured meat