The world of meat, as a fundamental aspect of human nutrition and culture, is both rich and complex. This new volume illuminates this complexity, comprehensively exploring the biochemical makeup, nutritional properties, and broader implications of meat consumption. Recently, meat discussions have evolved beyond mere sustenance to encompass many issues, including health, ethics, sustainability, and economics. Against this backdrop, understanding the composition of meat and its nutritional significance becomes paramount.
The new book clearly documents the major and minor components of the meat; meat processing technology, meat products and packaging, meat analysis and regulations, meat by-products, and meat alternatives. The chapters cover:
• meat proteins and their nutritional value (discusses the proteinaceous components of meat, covering their structures, functions, and nutritional implications and the role of meat proteins in muscle development, metabolism, and overall human health)
• meat fat (including saturated fats, unsaturated fats, and cholesterol)
• meat minerals and vitamins (covers the micronutrient content of meat, highlighting its role as a rich source of essential minerals such as iron, zinc, and selenium, as well as vitamins including B vitamins and vitamin D)
• meat pigments (looks at factors influencing meat color, including species, age, diet, and processing methods, as well as the sensory implications of meat coloration)
• meat slaughtering (covers the processes involved in converting live animals into meat products)
• meat analysis techniques (addresses the methods used in the evaluation of meat products, highlighting their strengths, limitations, and applications in quality control and assurance)
• meat processing operations (explores the industrial-scale processes involved in meat production and processing)
• meat products (showcases the diverse array of meat-based food products offered to consumers)
• meat packaging and storage (covers the strategies employed to preserve the freshness, flavor, and safety of meat products throughout the supply chain)
• meat transportation (logistics of transporting meat from farm to fork)
• meat laws and food safety regulations (explores the regulatory frameworks governing meat production, labeling, trade, and safety at the national and international levels)
• health and environmental concerns of meat (explores the complex interplay between meat consumption, public health, and planetary sustainability, with insight into emerging research, policy initiatives, and consumer trends)
• meat by-products and plant-based meat alternatives, such as collagen and gelatin as well as plant-based proteins and cultured meat (explores innovative approaches to maximizing the value of meat production while addressing consumer demand for sustainable, ethical, and health-conscious food choices)
• cultured meat (the future of meat production, where cellular agriculture promises to revolutionize the way meat is cultivated, such as from tissue engineering and bioreactor technology)
This new book is a A-to-Z comprehensive resource for students, researchers, professionals, and anyone interested in understanding meat from a multidisciplinary perspective. It combines expertise from various fields, including food science, nutrition, biochemistry, animal science, and public health, to offer a holistic view of meat and its role in human diets and societies.
Owais Yousuf, PhD, has been enriching the academic and research landscape with his expertise in the field of food technology. He is presently serving as an Assistant Professor at the Islamic University of Science and Technology, Awantipora, India. Before this, he served in the Department of Bioengineering at Integral University, Lucknow, India, where he made significant contributions through his teaching and research endeavors. His principal research and teaching interests lie in the field of food engineering and technology, a passion that was formally recognized with his PhD in Process & Food Engineering, awarded by G. B. Pant University of Agriculture & Technology, Pantnagar, India. Beyond the classroom and laboratory, he is known for his skills in writing and his avid reading habits, contributing frequently to magazines and newspapers. His engagement with the academic community extends to active participation in over 50 conferences, workshops, and training programs at both national and international levels. Leading a research group with a focus on food by-product utilization, Dr. Yousuf and his team have achieved notable advancements in the development of edible films from food waste over the last five years. Their research aims to create practical applications that benefit a wide range of stakeholders, including consumers, farmers, agricultural organizations, environmentalists, government agencies, and industry. He has authored more than 50 manuscripts, including research articles, reviews, and book chapters. He has also edited three books with world-renowned publishers and is in the process of a few more.
Kaiser Younis, PhD, is an Assistant Professor in the Department of Food Technology at Islamic University of Science and Technology, Kashmir, India. He is an esteemed academician and expert in food technology. Dr. Younis was formerly an Assistant Professor at Integral University, Lucknow. He has made considerable contributions to research in food engineering and technology. He has authored over 50 manuscripts and is a mentor to several PhD and MTech students. Dr. Younis also serves as a consultant for Flavin Private Ltd., Lucknow, providing his expertise in developing novel nutraceuticals and processing techniques. Dr. Younis earned his bachelor degree in food technology at the Islamic University of Science and Technology, Kashmir; his master in food engineering is from Guru Jambheshwar University of Science and Technology, Hisar; and his PhD in Postharvest Engineering and Technology is from Aligarh Muslim University, Aligarh, India. His doctoral research made important strides in the innovation of dietary fiber-enriched meat products with extended shelf life.
Khwaja Osama, PhD, is currently working as an Assistant Professor in the Department of Bioengineering at Integral University, Lucknow, India. He has published 24 research papers in reputable journals; his work spans process optimization, modeling, and sustainable practices within the food industry. He has taught and researched bioprocess and food process engineering, worked in a multicultural environment, and mentored and guided undergraduate and postgraduate students on various research projects in food technology, biotechnology, and biomedical engineering. He has attended and organized various national and international conferences. He is a lifetime member of the Association of Food Scientists and Technologists and the Indian Society for Agricultural Engineers. He earned his MTech in Biotechnology from the Institute of Engineering and Technology, AKTU, Lucknow; and his PhD in Food Process Engineering is from Integral University, where he explored the intricacies of food production and preservation.
