Handbook of Meat and Meat Processing (Hardcover, 2)

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