The Science of Animal Growth and Meat Technology

Description

The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field. Cover The Science of Animal Growth and Meat Technology Copyright About the Authors Preface Acknowledgments 1 Historical perspectives of the meat and animal industry and their relationship to animal growth, body composition, and meat ... Introduction Historical Perspectives for the Origin of Meat-Producing Animals and Their Growth Traits Domestication of Cattle Domestication of the Pig Domestication of Sheep Historical Relationship Between Man and Domestic Animals Religion and Animals Medical Science and Animals Historical Relationship Between the Livestock and Meat Industry Origin of the Meat Industry in the United States History of the Old Line Packers Social Conditions The 1940-to-1980s Meat Industry Opportunities for Rural America and the Development of the Modern Meat Industry The Boxed Beef Concept The Change to Added-Value Products Branded Fresh Beef Products Mergers in the Meat Industry Summary Questions for Study and Discussion Topics 2 Prenatal growth and its relationship to carcass and meat quality traits Introduction Ovum Period Embryonic Period Myogenesis Connective Tissue Bone Adipose Tissue Fetal Period Summary Questions for Study and Discussion Topics 3 Bone growth and development with relationships to live animal and carcass evaluation Introduction Types of Bone Structure of Bone Bone Growth Bone Remodeling and Repair Nutritional and Hormonal Influences on Bone Growth and Metabolism Summary Questions for Study and Discussion Topics 4 Muscle growth and development and relationships to meat quality and composition Introduction Muscle Hypertrophy Muscle Fiber Types Changes in Muscle Size During Growth Summary Questions for Study and Discussion Topics 5 Fat and fat cells in domestic animals Introduction Growth and Development of Fat Cells and Their Relationship to Body Composition Adipose Tissue Cellularity Anatomical Location of Fat Tissue During Growth and Development Visceral Fat Deposition Pelvic, Heart, Kidney, and Subcutaneous Fat in Cattle Subcutaneous Fat Deposition in Pigs Subcutaneous Fat Deposition in Cattle Intermuscular Fat Intramuscular Fat (or Marbling) Variation of Marbling Between Animals Factors That Influence Marbling Deposition Chemical Composition of Adipose Tissue Anatomical Locations and Fat Tissue Traits Summary Questions for Study and Discussion Topics 6 Growth curves and growth patterns Introduction Definitions for Growth Curves Concepts Related to Growth Curves Growth Curves and Production Traits Stages and Patterns of Growth for Tissues and Organs First Growth Stage Second Growth Stage Third Growth Stage Fourth Growth Stage Carcass Composition Traits and Their Relationship to the Shape of the Growth Curve Lamb Composition and Growth Stages Cross Sections of Lambs at Three Weights Relationship of Swine Growth Patterns and Growth Stages to Pork Carcass Composition Growth Patterns for Subcutaneous Fat Deposition in Cattle Growth Patterns for Backfat Thickness, Muscling, and Marbling in Two Genetic Lines of Durocs Backfat Thickness Loin Muscle Area Intramuscular Fat (Marbling) Changes Growth Curves and Marbling Estimates for Beef Cattle Growth Curve Concepts for Production and Marketing of Cattle Production Concepts Application of Growth Curve Concepts for Management of Fat Deposition Background Information Needed for an Industry Management Plan for Beef Cattle Establish a Genetic Base at Different Growth Stages for Selected Carcass Traits Serial Ultrasound Scanning Growth Curves Obtained for the Production and Carcass Traits Example of Management, Selection, and Marketing Plans Using Growth Curves and Carcass Information Seedstock Producers and the Genetic Base Commercial Cow-Calf Production and the Genetic Plan Feedlot Management Concepts for the Production and Marketing Plan An Example of Grid Marketing The Packer Responsibilities Summary Questions for Study and Discussion Topics 7 Harvest processes for meat Introduction Slaughter Process Preharvest Handling Immobilization Stunning Brief Outline of Cattle Slaughter Stunning and Exsanguination Electrical Stimulation Hide Removal/Carcass Wash Separation of Trachea From Esophagus Evisceration Splitting and Final Washing and Interventions Brief Outline of Swine Slaughter Stunning, Immobilization, Exsanguination Scalding/Polishing/Singeing Evisceration Brief Outline of Lamb Slaughter Immobilization and Exsanguination Pelting Evisceration Inspection During the Slaughter Process Antemortem Inspection Postmortem Inspection Viscera inspection Carcass inspection Control of condemned material Product inspection Laboratory inspection Marking and labeling Haccp Interventions in the Harvest Process to Improve Beef Safety Hide Washing Trimming Steam Vacuum Carcass Washes, Organic Acids, Hot Water, or Steam Heating Steps (Hot Water or Steam Pasteurization) Summary Questions for Study and Discussion Topics 8 Methods to measure body composition of domestic animals Introduction Subjective Evaluation of Animals Visual Evaluation Visual Evaluation Methods for Marketing Beef Cattle Live Weight and Visual Evaluations Other Marketing Options Price Based on the Hot Carcass Weight Price Based on Grid Marketing Application of Grid Marketing to Feedlots Visual Evaluation for Carcass Traits USDA grading for beef carcasses USDA pork carcass grading USDA lamb grading Evaluation methods for meat judging contests Linear Measurements Live-Animal Measurements Backfat Probe Probing a pig for backfat thickness Relationship of loin-area shape and backfat thickness, which is important when probing a pig for backfat thickness Backfat probe procedures to use when inserting the probe Backfat probe for cattle Linear measurements used for carcass evaluation Ultrasonic Technology Concepts for ultrasound technology Real-time ultrasound Ultrasound marbling prediction Reflectance Probe for Pork Carcass Evaluation Other Methods Used for Predicting Carcass Composition Summary Questions for Study and Discussion Topics 9 Intrinsic cues of fresh meat quality Introduction Water-Holding Capacity Net Charge Effect Steric Effects Effect of Proteolysis Fresh Meat Color Tenderness Sarcomere Length Connective Tissue Marbling Myofibrillar Fragmentation Summary Questions for Study and Discussion Topics 10 Conversion of muscle to meat Introduction Perimortem Events Physical Changes in Postmortem Muscle Chemical Changes in Postmortem Muscle Variation in Postmortem Metabolism Rapid pH Decline High Ultimate pH Low Ultimate pH in Pork Cold Shortening Thaw Rigor Summary Questions for Study and Discussion Topics 11 Muscle structure and function Introduction Skeletal, Smooth, and Cardiac Muscle Skeletal Muscle Characteristics Muscle Fibers Myofibrils Summary Questions for Study and Discussion Topics 12 Meat microbiology and safety Introduction Microbiology Molds and Yeasts Bacteria Gram-Negative and Gram-Positive Bacteria Spore Formers Aerobes and Anaerobes Acidity and Alkalinity Psychrophiles Mesophiles Thermophiles Sources of Bacterial Contamination Factors Affecting Bacterial Growth pH Values Water and Water Activity ( a w) Temperature Beneficial Microorganisms Pathogenic Bacteria Clostridium botulinum Clostridium perfringens Staphylococcus aureus Salmonella spp Campylobacter jejuni Listeria monocytogenes Escherichia coli Preventing Spoilage and Illness Methods of Enumeration Agencies, Organizations, and Information Focused on the Safety of Meat and Meat Products Usda Haccp Summary Questions for Study and Discussion Topics 13 Fresh and cured meat processing and preservation Introduction Examples of Processed Fresh Meat Ground Beef Mechanically Separated Meat Mechanical and Enzyme Tenderization Restructured Meat Products Moisture- and Marination-Enhanced Fresh Pork Products Frozen Convenience Products Canned Meats Sterilization Processing of Canned Meat Pasteurized Canned Products Ready-to-Eat (RTE) Meats Cured and Processed Meats Curing Ingredients Water Salt Nitrate and Nitrite Sugar Ascorbic Acid and Erythorbic Acid Alkaline Phosphates Antimicrobials Smoking and Cooking Drying Packaging Summary Questions for Study and Discussion Topics 14 Sausage processing and production Introduction Sausage Ingredients Raw Meat Materials Myofibrillar Proteins Sarcoplasmic Proteins Stromal Protein Fat Nonmeat Ingredients Water Salt Nitrates and Nitrites for Meat Color and Flavor Ascorbates and Erythorbates Sugars Alkaline Phosphates Antioxidants Other Nonmeat Ingredients Seasonings, Spices, and Flavorings Sausage Classification Fresh Sausage and Their Manufacture Manufacture of Fresh Pork Sausage Uncooked Smoked Sausages and Their Manufacture Cooked and Smoked Sausage and Their Manufacture Batter Emulsion Characteristics and the Chopping Process Batter-Type Sausage Manufacture Grinding of Raw Meat Materials (for Cooked and Smoked Batter Sausages) Chopping for Cooked and Smoked Batter–Emulsion-Type Sausage Manufacture Bowl chopper Emulsion mill and preblending of the batter Stuffing and Linking for Cooked and Smoked Emulsion Sausages Smoking for Cooked and Smoked Sausages Examples of Smoked and Cooked Batter Sausages Semidry Sausage Manufacture of Semidry Sausage Dry Sausages Manufacture of the Dry Sausage Loaves and Luncheon Meats Loaf Manufacture Casings Natural Casings Manufactured Casings Summary Questions for Study and Discussion Topics 15 Packaging for meat and meat products Introduction Packaging Requirements for Meat and Meat Products Fresh Meat Processed Meat Packaging Materials Film Materials That Provide Strength Film Materials That Provide Barrier Properties Film Materials That Provide Package Sealing Ability Packaging Options for Fresh Meat Film-Wrapped Trays Modified Atmosphere Packaging Conventional Vacuum Packaging Packaging Options for Processed Meat Products Vacuum Packaging Modified Atmosphere Packaging Specialized Packaging Applications Active Packaging Intelligent Packaging Summary Questions for Study and Discussion Topics Index A B C D E F G H I J L M N O P R S T U V W Z Back Cover