Encyclopedia of Meat Sciences (.) - Hardcover

9780124649705: Encyclopedia of Meat Sciences (.)

Hardcover

ISBN 10: 012464970X ISBN 13: 9780124649705

Publisher: Academic Press, 2004

The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike.

Also available online via ScienceDirect - featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com.

Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand
Over 200 articles covering all aspects of meat science
Reading lists at the end of each article provide further information into primary literature
Various figures and tables illustrating the text and a color plate section in each volume
Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management
Extensive cross-referencing

"synopsis" may belong to another edition of this title.

Review:

The Encyclopedia covers the core theories, methods and techniques employed by meat scientists and their related applications currently used in research and industry

About the Author:

Carrick Devine, commenced his career with the New Zealand Oceanographic Institute measuring ocean currents and salinity patterns in Antarctica followed by an MSc at Canterbury University on the ecology of a shrimp in a sandy beach. At the University of Otago he gained a PhD on the ultrastructure, physiology and pharmacology of smooth muscle and its innervation followed by a Post Doctoral fellowship at the Presbyterian-University of Pennsylvania Medical Center on smooth muscle.

After joining Meat Industry Research Institute of New Zealand (MIRINZ) in 1973, Dr Devine worked on optimising electrical stimulation to make meat tender - a process in all New Zealand lamb, beef and venison processing plants. Subsequent research showed further tenderisation, not only required the best electrical stimulation parameters, but also holding at optimum temperatures throughout critical parts of processing. Animal pre-slaughter stress often toughens meat so stress reduction procedures were developed. Stress amelioration was shown to also occur by conditioning animals to various stressors.

Neurophysiological studies showed pre-slaughter head only electrical stunning to be humane and thus enabled the harmonisation of halal and western slaughter procedures. Dr Devine later joined Plant and Food Research and with AgResearch, successfully developed near infrared spectroscopy techniques (NIR) to measure meat tenderness on-line.

Dr Devine obtained a DSc based on his research and is a fellow of the Royal Society of New Zealand, and New Zealand Institute of Chemistry and gained an ONZM for work on meat. He is currently an editor of the Encyclopedia of Meat Sciences.

"About this title" may belong to another edition of this title.