Muscle Foods: Meat Poultry and Seafood Technology

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This text offers a unified examination of red meat, poultry, fish, and game. For each topic, the book describes the broad areas of similarity and highlights the differences among muscle foods where they occur. The state-of-the-art coverage by an interdisciplinary group of contributors includes: structure and properties of tissue; edible by-products; microbiology and toxicology; quality assurance; sensory characteristics; nutrient composition; new product development; packaging; merchandizing; and biotechnology. This text is intended for undergraduate and graduate students and serves as a convenient, single-source reference for industry professionals, researchers, staff and federal regulatory personnel. This volume’s integration of the science, production, and promotion of muscle foods should enhance the reader’s understanding of the muscle food industry and its specific components. Professionals, researchers, and advanced students in meat and food science should benefit from this unified and in-depth treatment of meat, poultry, and seafood. This book should be of interest to food scientists, animal scientists, and should serve as a text for students in these areas.