Muscle Foods

Meat Poultry and Seafood Technology

By: Burdette C. Breidenstein, Donald M. Kinsman, Anthony W. Kotula

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Hardcover | 30 June 1994

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588 Pages

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24.13 x 16.51 x 3.18

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Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.

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Non-Fiction Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Agriculture & Farming Animal Husbandry Cooking, Food & Drink Cookery By Ingredient Cooking With Fish & Seafood Cooking With Meat & Game

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Paperback

Published: 18th January 2013

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Dedication
Preface
Acknowledgments
Contributors
Historical Perspective and Current Status	p. 1
Structure and Properties of Tissues	p. 25
Postmortem Changes in Muscle Foods	p. 63
Edible By-products from the Production and Processing of Muscle Foods	p. 79
Processed Meats/Poultry/Seafood	p. 106
Inspection	p. 163
Grading	p. 186
Meat-Animal Composition and Its Measurements	p. 224
Pathogenic Microorganisms and Microbial Toxins Associated with Muscle Foods	p. 248
Chemical Residues in Muscle Foods	p. 288
Quality Characteristics	p. 296
Sensory Methods to Evaluate Muscle Foods	p. 333
Aspects of Quality Assurance and Ritualistic Practices	p. 361
Spoilage and Preservation of Muscle Foods	p. 378
Cookery of Muscle Foods	p. 406
Nutritional Value of Muscle Foods	p. 430
Product Development	p. 456
Packaging Muscle Foods	p. 475
Methods and Economics of Meat Merchandising	p. 497
Biotechnology for Muscle Food Enhancement	p. 527
Glossary	p. 544
Index	p. 563
Table of Contents provided by Blackwell. All Rights Reserved.

Muscle Foods

Meat Poultry and Seafood Technology

At a Glance

Hardcover

Shipping

How to return your order

Defective items

You Can Find This Book In

Other Editions and Formats

Paperback

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