1st Edition
Meat Quality Genetic and Environmental Factors
Meat and Muscle Composition: Structure of Muscle, Chemical and Biochemical Constitution of Muscle, Nutritional Value. Species and Breed Characteristics
Véronique Santé-Lhoutellier and Edward Pospiech
Meat Quality of Slaughter Animals
Phillip E. Strydom, Danuta Jaworska, and Danuta Kołożyn-Krajewska
Conversion of Muscle to Meat
Qingwu W. Shen and Min Du
Impact of Animal Nutrition on Muscle Composition and Meat Quality
Eric N. Ponnampalam, Benjamin W.B. Holman, and Joseph P. Kerry
Terms of Farming and Animal Welfare and Meat Quality
Roman Kołacz and Robert Kupczyński
Preslaughter Handling, Welfare of Animals, and Meat Quality
Temple Grandin
Stress Reactivity, Stress at Slaughter, and Meat Quality
Claudia E.M. Terlouw
Slaughter-Line Operations and Their Effects on Meat Quality
Wiesław Przybylski, Joe M. Regenstein, and Andrzej Zybert
Breeding Strategies for Improving Meat Quality
Suzanne I. Mortimer and Wiesław Przybylski
Influence of Major Genes on Meat Quality
Nicola R. Lambe, Elzbieta Krzęcio-Nieczyporuk, Maria Koćwin-Podsiadła, and Lutz Bünger
Beef Quality
Jean-Francois Hocquette, Dominique Bauchart, Didier Micol, Rod Polkingorne, and Brigitte Picard
Pork Quality
Andrzej Sośnicki
Sheep Quality: Effect of Breed, Genetic Type, Gender, and Age on Meat Quality
David L. Hopkins
Transgenic Animal Technology and Meat Quality
Paul E. Mozdziak and James N. Petitte
Production of High-Quality Meat
Brad Y.H. Kim, Heather A. Channon, Darryl N. D’Souza, and David L. Hopkins
Biography
Wiesław Przybylski is the professorial head of the Department of Food Gastronomy and Food Hygiene in the Faculty of Human Nutrition and Consumer Sciences at the Warsaw University of Life Sciences. He was vice dean for research for four years (2008–2012). He studied at the Pedagogical-Agricultural University in Siedlce and received a master’s in animal science. He earned a PhD in animal science and then completed a 10-month postdoc scientific practice at the Station of Research of Meat in Theix and at the Station of Quantitative and Applied Genetics in Jouy en Josas (near Paris) of INRA (the Institut National de la Recherche Agronomique) in France. He has authored 265 publications and 5 books for secondary schools and universities. His areas of research interest are the effect of environmental and genetic factors on meat quality, traditional foods, and applications of multidimensional statistical methods in food technology.
David L. Hopkins has two degrees from the University of Melbourne and earned his PhD at the University of New England focusing on biochemical mechanisms responsible for tenderization of meat. He worked for the Tasmanian Department of Agriculture for six years before moving into a newly created position with NSW DPI (Centre for Red Meat and Sheep Development). As a senior principal research scientist with a focus on meat science he has built a team of people, and currently supervises three technical staff, two scientists, and also supervises postgraduate students from around the world. He is the sole meat scientist in NSW DPI and has published extensively (more than 400 papers) on meat and carcass studies. He currently sits on the editorial board of two journals and is editor in chief of the journal Meat Science.
