Encyclopedia of Meat Sciences (Multiple-component retail product, 3 ed)

1. Species of “farmed? and/or “harvested? ruminant animals (cattle, sheep, goats, and deer) and production and management systems ? breeds and animal breeding, nutrition, transportation, sustainability, biomethane production, antibiotic use.
2. Species of “farmed? and/or “harvested? non ruminant animals (swine, poultry, fish/seafood) ? genetics and genomics, nutrition, stunning and harvesting, diet/health issues of meat produced, diseases of major concern.
3. Animal, poultry, and fish growth and composition ? growth patterns, growth promotants, muscular hypertrophy, muscle and adipose tissue growth, efficiency, physiology
4. Meat preservation ? freezing, canning, salting and smoking, fermentation, irradiation.
5. Comminuted meat products ? batters and emulsions, curing agents, types of sausages, functional ingredients, ethnic products, safety, diet/health concerns
6. Intact muscle products ? curing and smoking, packaging, safety, injection enhancement, labeling, ethnic products
7. Laboratories and instrumentation ? physical and chemical analyses, proteomic technology, lab accreditation, drug residues, tenderness prediction instruments
8. Chemical and Physical characteristics of meat ? color and pigment, pH measurement, protein functionality, glycogen and glycolysis, conversion of muscle to meat
9. Meat Safety ? HACCP, food borne zoonosis, microorganism contamination, animal health risk analysis, government regulations, emerging pathogens, parasites
10. Societal issues ? animal well-being, sustainability, environmental impact of meat production, traceability, labeling, diet/health concerns, organic vs conventional production
11. Professional societies and industry/trade organizations; research and educational institutions; animal rights and welfare organizations
12. Meat palatability ? flavor development, warmed-over flavor, tenderness, cooking, cultural and ethnic preferences