Muscle Foods

Meat Poultry and Seafood Technology

  • Donald M. Kinsman
  • Anthony W. Kotula
  • Burdette C. Breidenstein

Table of contents

  1. Front Matter
    Pages i-xiv
  2. Donald M. Kinsman
    Pages 1-24
  3. Richard J. McCormick
    Pages 25-62
  4. Cameron Faustman
    Pages 63-78
  5. Robert E. Campbell, P. Brett Kenney
    Pages 79-105
  6. James R. Claus, Jhung-Won Colby, George J. Flick
    Pages 106-162
  7. Daniel Scott Hale
    Pages 163-185
  8. Daniel Scott Hale
    Pages 186-223
  9. Robert G. Kauffman, Burdette C. Breidenstein
    Pages 224-247
  10. William A. Moats
    Pages 288-295
  11. Rhonda K. Miller
    Pages 296-332
  12. Rhonda K. Miller
    Pages 333-360
  13. Riëtte L. J. M. van Laack
    Pages 378-405
  14. Anna V. A. Resurreccion
    Pages 406-429
  15. J. Samuel Godber
    Pages 430-455
  16. Larry W. Hand
    Pages 456-474
  17. Joseph H. Hotchkiss
    Pages 475-496
  18. Blaine B. Breidenstein
    Pages 497-526

About this book

Introduction

Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.

Keywords

Seafood biotechnology food industry microorganism processing quality assurance toxin

Editors and affiliations

  • Donald M. Kinsman
    • 1
  • Anthony W. Kotula
    • 1
  • Burdette C. Breidenstein
    • 2
  1. 1.Animal Science DepartmentUniversity of ConnecticutStorrsUSA
  2. 2.Oklahoma CityUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4757-5933-4
  • Copyright Information Springer Science+Business Media Dordrecht 1994
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4757-5935-8
  • Online ISBN 978-1-4757-5933-4
  • About this book