11.1 Different types of Meats
199Enhancement of Texture, Flavor and Color through Heat Treatment
21.1.1 Red meat
200Heating Parameters for Meat Products
31.1.2 White meat
201Hurdle Technology” of Heat Treated Products
41.1.3 Game Meat
202Types of Heat Treatment
51.2 Meat and Their Nutritional Benefits
203Reactions of Microorganisms to Thermal Treatment
61.2.1 Pork
2043.5 Exercise
7Nutrition Facts
2054.1 Sausage Making
8Benefits
2064.1.1 Steps in Making Sausage
9Concerns
207Casing
101.2.2 Beef
208What are the types of sausage casings?
11Nutrition Facts
209• Natural
12Benefits
210• Artificial (Cellulose)
13Concerns
211• Artificial (Collagen)
141.2.3 Lamb and Mutton
2124.1.2 Types of Sausage
15Nutrition Facts
2134.1.3 Ingredients used in Sausage
16Benefits
214Variety Meats: Game Meats
17Concerns
215Sugar
181.2.4 Chicken
216Spices
19Nutrition Facts
217Nitrates and Nitrites
20Benefits
218Starter Culture
21Concerns
219Encapsulated Acids
221.2.5 Turkey
220Reducing Agents
23Nutrition Facts
221Antioxidants
24Benefits
222Mold Inhibitors
25Concerns
223Binders and Extenders
261.2.6 Venison
224Water
27Nutrition Facts
2254.1.4 Development of sausage manufacture
28Benefits
2264.2 Changing Pattern of Sausage Technology
29Concerns
2274.2.1 Development of new sausage products
301.2.7 Duck
2284.2.2 Some Peculiarities of Sausage Plant Management
31Nutrition Facts
2294.3 Sausage Making Equipment
32Benefits
230Thermometer
33Concerns
231Scale
341.2.8 Wild Boar
232Meat Grinder
35Nutrition Facts
233Bowl Chopper
36Benefits
234Sausage Stuffer
37Concerns
235Sausage Making Procedures
381.2.9 Bison
236Weighing and Measuring
39Benefits
237Mixing
40Concerns
238Grinding
411.2.10 Goose
239Stuffing and Linking
42Nutrition Facts
240Smoking and Cooking
43Benefits
241Hot smoking
44Concerns
242Cold Smoking
451.2.11 Rabbit
243Liquid smoke
46Nutrition Facts
244Smokehouses
47Benefits
2454.4 Important Considerations in Sausage Making
48Concerns
246Weights
491.2.12 Pheasant
247Fat Content
50Nutrition Facts
248Storage
51Benefits
249Sanitation
52Concerns
250Food Manufacturing Facilities
53Omega-6 to Omega-3 Ratio by Variety of Meat
251Food Contact Surfaces
541.3 Which Type of Meat is Healthiest?
252Cautionary Measures
55Organ Meat
253Non-Food Contact Surfaces
56Cured Meat
254Cleaning Aids
57Dried Meat Products
255Personal Hygiene
581.4 Product Groups
256Personnel
591.4.1 Fresh processed meat products
257Prevention of Cross-Contamination
601.4.2 Cured meat cuts
258Repackaged, Reworked, Returned, and Accidentally Contaminated Product
611.4.3 Raw-cooked meat products
259Critical Operations
621.4.4 Precooked-cooked meat products
260Slicing and Packaging Equipment
631.4.5 Raw-fermented sausages
2614.5 Pathogens of Concern in Sausage Making
641.4.6 Dried meat products
262Escherichia coli O157:H7 (E. coli)
651.5 Processing Categories of Meat Products
263Salmonella
661.5.1 Categories of Meat Products
264Listeria Monocytogenes (Lm)
67Whole Muscle Products
265Campylobacter Jejuni
68Restructured Products
266Yersinia Enterocolitica
69Ground Products
2674.6 Raw-Fermented Sausages
70Finely Comminuted Products
2684.6.1 Biochemical Processes in Manufacture
71Coated Products
2694.6.2 Principles of Manufacture: Raw Materials
721.5.2 Meat Ingredients and Least Cost Formulation : Fat Binding and Emulsification
2704.6.3 Production Methods of Sausage
731.5.3 Non-Meat Ingredients
271Drying/Ripening
74Water
272Semi-dry Sausages
75Salt
2734.7 Exercise
76Spice
2745.1 By-products in the Meat Industry: An Overview
77Flavor Enhancers
2755.2 Nutritive value of meat by-products
78Sweeteners and Browning Agents
2765.3 Meat Byproducts and its Utilization in Food
79Antioxidants
277Processing Industries
80Starter Culture
2781. Utilization of Blood
81Mold Inhibitors
2792. Blood Plasma
82Binders
2803. Medical and pharmaceutical uses
83Fillers
2814. Hides and skins
84Hydrocolloid gums
2825. Gelatin
85Acids/Acidulants
2836. Utilization Of Edible Tallow And Lard
86Natural and Liquid Smoke
284Biological stability and the potential growth of pathogens
87Enzymes
2855.4 Meat industry
881.6 Exercise
2865.4.1 By-products in the Meat Industry and Their Utilization
892.1 Meat Processing
2875.4.2 Utilization of blood
902.1.1 What is considered processed meat?
2885.4.3 Use of blood plasma in food
912.1.2 Definition of Processed Meat
2895.4.4 Medicinal and pharmaceutical uses of blood
922.1.3 Purpose of Meat Processing
290Utilization of hides and skins
932.1.4 Conversion of Muscle to Meat
291Stacking of hides and skins
94Muscle structure and function
292Gelatin from hides and skins
95Skeletal muscle structure
2935.4.5 Uses of gelatin in the food and pharmaceutical industries: Medicinal and pharmaceutical uses of hides and skins
962.1.5 Methods Used to Make Processed Meat
2945.4.6 Utilization of bone
97Curing
2955.4.7 Utilization of glands and organs
98Stitch Pumping
296Glands and organs as food
99Artery Pumping
297Medicinal and pharmaceutical uses of glands and organs
100Tumbling/massaging
2985.4.8 Utilization of edible tallow and lard
101Vat curing
2995.5 Utilization of Poultry By-Products
102Dry curing
3005.5.1 Volume of wastewater generated from the meat and poultry industry
103Smoking
3015.5.2 Description of waste constituents and concentrations
104Cooking
3025.5.3 Rendering (meat and poultry by-product processing) description
1052.2 What are the Different Cuts of Meat?
303Edible rendering
106The 9 Primal Cuts of Meat
304Inedible rendering
1071. Chuck
3055.6 Fish waste/by-products Utilization
1082. Rib
3065.7 Utilization of waste as biofuel
1093. Short Loin
3075.8 Exercise
1104. Sirloin
3086.1 What is Packaging?
1115. Round
3096.1.1 Functional Requirements of Packaging
1126. Brisket
3106.1.2 Requirements for packaging materials
1137. Fore Shank
311Beef & Pork
1148. Short Plate
312Butcher to Grocery Store
1159. Flank
313Butcher to End-User
1162.3 Meat Processing Equipment’s
314Seafood
1172.4 The Meat-Processing Industry
315Seafood Processor to Grocery Store
1182.4.1 Beef Meat Processing
316Seafood Processor to Fresh Fish Market and End User
1192.4.2 Meat Processing Plant
317Poultry
1202.4.3 Future Trends
318Poultry Processor to Grocery Store
1212.4.4 Challenges
3196.1.3 What Is Meat Packaging Made From?
1222.5 Chemistry and Biochemistry of Meat
320Tray
1232.5.1 Muscle Composition
321Absorbent Pad
1242.5.2 Muscle Structure
322Cling Film
1252.5.3 Muscle Metabolism
323Can We Make Better Choices?
1262.5.4 Major Postmortem Changes in Muscle
3246.2 Packaging Concepts for Fresh Meat
127Tenderization
3256.2.1 Packaging Materials for Protective Gas Packaging Systems
128Titin
3266.2.2 Vacuum-packed Fresh Meat
129Nebulin
3276.3 Advanced and Emerging Systems of Packaging
130Desmin
328of Meat and Meat Products
131Filamin
3296.3.1 Main deterioration mechanisms of meat products
132Water - Holding Capacity/Drip Loss Evolution
3306.4 Packaging Processes and Requirements
1332.5.5 Physical/Biochemical Factors in Muscles That Affect Water - Holding Capacity
3316.4.1 Flexible packaging components
1342.5.6 Postmortem Changes in Muscle That Influence Quality
332Sealants
135Protein Oxidation
333Barrier resins
136Nitric Oxide and S - Nitrosylation
334Abuse layers
1372.6 The Effects of Processing and Preservation
3356.4.2 Packaging applications and formats
138Technologies on Meat Quality
3366.5 Innovative Solutions for Meat Products
1392.7 Exercise
3376.6 Exercise
1403.1 Meat Quality
3387.1 Microbiology of Meat, Poultry and Sea Foods
1413.1.1 Meat Quality Parameters
3397.1.1 Microorganisms Associated with Meat during Processing
142Pre-slaughter factors and their effects on carcass and meat quality
340Gram-negative bacteria (Aerobes)
143Post-slaughter factors and their effects on carcass and meat quality
341Spoilage
144Carcass condemnation:
342Fresh Meat
145Processing procedures and conditions
343Processed Meat
1463.2 Some Factors that Affect Ruminant Meat
344Spoilage under aerobic condition
147Quality: From the Farm to the Fork
345Figure 7.1: Spoilage of meat
1483.2.1 Intrinsic factors
3467.1.2 Egg: Spoilage of egg
149Species
3477.1.3 Poultry Meat
150Breed or crossbred
3487.1.4 Fish Spoilage: Composition of a fish
151Individual, genetic aspect
3497.2 Meat Borne Diseases
152Gender
350Diseases Associated with Meat
153Age and weight at slaughter
351Safeguards:
1543.2.2 Extrinsic Factors Previous to Slaughter
352Safeguards:
155Management (stress agents)/behavior
353Safeguards:
156Diet
354Safeguards:
157Type of suckling (dam’s milk or milk replacer)
355Safeguards:
158Type of weaning (suckling vs. weaned)
356Safeguards:
159Diets’ ingredients (glycerin, dehydrated lucerne, barley straw, different level concentrates)
357Safeguards:
160Physical characteristics of ration
358Safeguards:
161Chemical characteristics of the diet
359Safeguards:
162Additives (hormones, palm oil supplements)
3607.3 Control of Meat Borne Pathogens
1633.2.3 Multi-causal factors: Production system: Pre-slaughter conditions
3617.3.1 Intervention strategies for control of foodborne pathogens
1643.2.4 Extrinsic Factors Related With Slaughter and Post Slaughter
3627.4 Preservation and storage
165Slaughter and blood loss
3637.4.1 Preservation of Meat
166Freezing, storage
364Chilling/refrigeration
167Aging
365Freezing
168Type of conservation
366Smoking
169Commercialization and consumption
367Thermal processing
170Manner and time of cooking
368Canning
171Consumers’ habits
369Dehydration
1723.3 Selection and Grading of Raw Materials for
370Irradiation
173Meat Processing
371Chemicals
1743.3.1 Selection and grading of manufacturing meat from Pigs
372Hydrostatic pressure processing
175GRADE Pork 1 (P1) Lean Muscle Meat with All Visible Fat and Connective Tissues (Hard and Soft) Removed
373Hydrodynamic pressure processing
176GRADE Pork 2 (P2) Muscle meats with some solid fats embedded and connective tissue removed
3747.5 Exercise
177GRADE Pork 3 (P3) Muscle meat trimmings with low-fat content but larger amounts of soft connective tissue
375A
178GRADE Pork 4 (P4) Pork back fat
376B
179GRADE Pork 5 (P5) Soft fatty trimmings
377C
180GRADE Pork 6 (P6) Pork skin
378D
1813.3.2 Selection and Grading Of Manufacturing-Meat from Cattle
379E
182GRADE Beef 1 (B1) Lean muscle meat with all visible fat and connective tissue removed
380F
183GRADE Beef 2 (B2) Muscle meat trimmings with small quantities of connective tissue (<10%) and body fats (<10%)
381G
184GRADE Beef 3 (B3) Muscle meat trimmings with connective tissue (<20%) and body fats (<20%)
382H
1853.3.3 Selection and Grading Of Manufacturing-Meat from Poultry: Turkey Meat
383I
1863.4 Meat Quality: Components & Preservation
384L
1873.4.1 Components of Meat Quality
385M
1883.4.2 Meat Preservation
386N
189Preservation by Cold
387O
190Simple Techniques for Production of Dried Meat
388P
191Important Steps in Meat Drying
389R
192Selection of Meat for Drying
390S
193Techniques of Cutting Meat Pieces for Drying
391T
194Recommended Treatment before Drying
392U
195Methods of Suspending of Meat Strips for Drying
393V
196Quality of the Final Products
394W
197Heat Treatment of Meat Products
395Y
198Heat Treatment for Microbial Control
