Contents

1. About the book

2. Preface

3. I. Meat Science and Nutrition

   1. 1. Introduction to Meat Science and Nutrition

      1. Introduction

   2. 2. Composition of Meat

   3. 3. Chemical Changes Associated with Slaughter

   4. 4. Aging of Meat Carcasses

   5. 5. Meat Fibres and Tenderness Factors

   6. 6. Meat Colour

   7. 7. Diseases Associated with Meat

   8. 8. Human-Introduced Residues in Meat

   9. 9. Meat Nutrition

   10. 10. Cholesterol Content in Meat

   11. 11. Meat Handling and Storage Procedures

4. II. Inspection and Grading of Meats and Poultry

   1. 12. Grading Regulations for Meat

   2. 13. Game Processing, Inspection, and Grading

   3. 14. The Meat Inspection Process

   4. 15. Introduction to Inspection and Grading of Meats and Poultry

      1. Introduction
5. III. Cutting and Processing Meats

   1. 16. Introduction to Cutting and Processing Meats

      1. Introduction

   2. 17. Primal, Sub-primal, and Secondary Cuts

   3. 18. Pork

   4. 19. Lamb

   5. 20. Offal (Variety Meats)

   6. 21. Game Cutting

   7. 22. Poultry Cuts

   8. 23. Summary

   9. 24. Activities

6. Key Terms

7. References

8. About the Authors