The Science of Animal Growth and Meat Technology 2nd Edition by Steven Lonergan, David Topel, Dennis Marple ISBN 012815277X 9780128152775

Chapter 1: Historical Perspectives of the Meat and Animal Industry and Their Relationship to Animal Growth, Body Composition, and Meat Technology

• Abstract

• Introduction

• Historical Perspectives for the Origin of Meat-Producing Animals and Their Growth Traits

• Historical Relationship Between Man and Domestic Animals

• Historical Relationship Between the Livestock and Meat Industry

• Opportunities for Rural America and the Development of the Modern Meat Industry

• The Change to Added-Value Products

• Branded Fresh Beef Products

• Mergers in the Meat Industry

• Summary

• Questions for Study and Discussion Topics

Chapter 2: Prenatal Growth and Its Relationship to Carcass and Meat Quality Traits

• Abstract

• Introduction

• Ovum Period

• Embryonic Period

• Fetal Period

• Summary

• Questions for Study and Discussion Topics

Chapter 3: Bone Growth and Development with Relationships to Live Animal and Carcass Evaluation

• Abstract

• 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

Chapter 4: Muscle Growth and Development and Relationships to Meat Quality and Composition

• Abstract

• Introduction

• Muscle Hypertrophy

• Muscle Fiber Types

• Changes in Muscle Size During Growth

• Summary

• Questions for Study and Discussion Topics

Chapter 5: Fat and Fat Cells in Domestic Animals

• Abstract

• Introduction

• Growth and Development of Fat Cells and Their Relationship to Body Composition

• Anatomical Location of Fat Tissue During Growth and Development

• 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

Chapter 6: Growth Curves and Growth Patterns

• Abstract

• Introduction

• Definitions for Growth Curves

• Concepts Related to Growth Curves

• Growth Curves and Production Traits

• Stages and Patterns of Growth for Tissues and Organs

• Carcass Composition Traits and Their Relationship to the Shape of the Growth Curve

• 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

• Growth Curves and Marbling Estimates for Beef Cattle

• Growth Curve Concepts for Production and Marketing of Cattle

• Example of Management, Selection, and Marketing Plans Using Growth Curves and Carcass Information

• Summary

• Questions for Study and Discussion Topics

Chapter 7: Harvest Processes for Meat

• Abstract

• Introduction

• Slaughter Process

• Brief Outline of Cattle Slaughter

• Brief Outline of Swine Slaughter

• Brief Outline of Lamb Slaughter

• Inspection During the Slaughter Process

• Interventions in the Harvest Process to Improve Beef Safety

• Summary

• Questions for Study and Discussion Topics

Chapter 8: Methods to Measure Body Composition of Domestic Animals

• Abstract

• Introduction

• Subjective Evaluation of Animals

• Other Marketing Options

• Linear Measurements

• Summary

• Questions for Study and Discussion Topics

Chapter 9: Intrinsic Cues of Fresh Meat Quality

• Abstract

• Introduction

• Water-Holding Capacity

• Fresh Meat Color

• Tenderness

• Summary

• Questions for Study and Discussion Topics

Chapter 10: Conversion of Muscle to Meat

• Abstract

• Introduction

• Perimortem Events

• Physical Changes in Postmortem Muscle

• Chemical Changes in Postmortem Muscle

• Variation in Postmortem Metabolism

• Summary

• Questions for Study and Discussion Topics

Chapter 11: Muscle Structure and Function

• Abstract

• Introduction

• Skeletal, Smooth, and Cardiac Muscle

• Skeletal Muscle Characteristics

• Summary

• Questions for Study and Discussion Topics

Chapter 12: Meat Microbiology and Safety

• Abstract

• Introduction

• Microbiology

• Molds and Yeasts

• Bacteria

• Sources of Bacterial Contamination

• Factors Affecting Bacterial Growth

• Beneficial Microorganisms

• Pathogenic Bacteria

• Preventing Spoilage and Illness

• Methods of Enumeration

• Agencies, Organizations, and Information Focused on the Safety of Meat and Meat Products

• Summary

• Questions for Study and Discussion Topics

Chapter 13: Fresh and Cured Meat Processing and Preservation

• Abstract

• Introduction

• Examples of Processed Fresh Meat

• Canned Meats

• Ready-to-Eat (RTE) Meats

• Cured and Processed Meats

• Curing Ingredients

• Summary

• Questions for Study and Discussion Topics

Chapter 14: Sausage Processing and Production

• Abstract

• Introduction

• Sausage Ingredients

• Nonmeat Ingredients

• 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

• Examples of Smoked and Cooked Batter Sausages

• Semidry Sausage

• Dry Sausages

• Loaves and Luncheon Meats

• Casings

• Summary

• Questions for Study and Discussion Topics

Chapter 15: Packaging for Meat and Meat Products

• Abstract

• Introduction

• Packaging Requirements for Meat and Meat Products

• Packaging Materials

• Packaging Options for Fresh Meat

• Packaging Options for Processed Meat Products

• Specialized Packaging Applications