Many of the difficulties that meat and animal scientists face when attempting to address specific problems—such as stress susceptibility and poor meat quality in swine—stem from a lack of understanding of the underlying biological mechanisms that drive muscle growth, metabolism, and its conversion to meat. This book provides current knowledge about skeletal muscle and meat, and serves as a platform for further investigation of specific technical issues.
Applied Muscle Biology and Meat Science outlines the tremendous strides made in the field of muscle biology in recent years, particularly pertaining to the understanding of the mechanisms that control skeletal muscle growth and development. With a distinguished international team of contributors, this text discusses the impact these factors have on meat production and quality with worldwide applicability.
This state-of-the-science reference covers a wide range of topics in muscle biology and meat science, including genetic selection, muscle structure and development, muscle protein turnover and meat tenderization, meat quality, collagen, color, lipid, and meat safety. With approximately 85 illustrations and tables, the text focuses on biological changes and the appropriate management techniques for meat animals.
Given recent developments in energy costs and distribution and changes in the commodities markets driven by the demand for biofuels, the challenges for animal production agriculture will only increase. This valuable text furthers understanding of the underlying biological mechanisms that are related to animal and meat production--an understanding that will play an integral role in solving today’s industry challenges.
Table of Contents
Muscle structure and function, Darl R. Swartz, Marion L. Greaser, and Marie E. Cantino
Satellite cell biology, Rhoads R.P., C.R. Rathbone, and K.L. Flann
Adipose tissue development in extramuscular and intramuscular depots in meat animals, G. J. Hausman, and S. P. Poulos
Fetal programming of skeletal muscle development, Min Du and Mei J. Zhu
Muscle fiber characteristics and their relation to meat quality, Jennifer L. Aalhus, W. M. Robertson, and Jin Ye
Muscle protein turnover, Margrethe Therkildsen and Niels Oksbjerg
Collagen, Richard J. McCormick
Protein degradation postmortem and tenderization, D.L. Hopkins and G. H. Geesink
Regulation of postmortem glycolysis and meat quality, Qingwu W. Shen, Min Du, and Warrie J. Means
AMP-activated protein kinase in muscle growth, fat deposition and meat quality, Min Du, Qingwu W. Shen, Keith R. Underwood, Jun F. Tong, and Mei J. Zhu
Meat color, Richard A. Mancini
Lipid oxidation and flavor, D. U. Ahn, K. C. Nam, and E. J. Lee
Lipids in muscle structure, composition, and metabolism, Daniel C. Rule
Fish muscle, Peng Zhou and Joe M. Regenstein
Molecular mapping and marker-assisted breeding for muscle growth and meat quality, Penny K. Riggs and Clare A. Gill
Animal agriculture and animal welfare: an essay on how they benefit each other in the 21st century, Joe M. Regenstein
Dr. Min Du is a member of the Animal Science Department faculty at the University of Wyoming. He has published numerous peer-reviewed articles and abstracts and has made multiple invited presentations. He is the section editor for the Journal of Animal Science and Journal of Muscle Foods and is a reviewer for nearly 20 scientific journals and funding agencies.
Dr. Richard McCormick is a member of the Animal Science Department faculty at the University of Wyoming, and he has worked as a guest scientist at the Federal Meat Research Institute in Kulmbach, Germany. For the past 20 years, he has published extensively on collagen biochemistry related to meat science, muscle biology, and cardiac and exercise physiology. Most recently, he initiated genomic studies in models of cardiac (myocardial infarction) and lung (bovine and human high altitude disease) pathologies.