Red Meat Science and Production Volume 2. Intrinsic Meat Character
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering
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Red Meat Science and Production Volume 2. Intrinsic Meat Character
Red Meat Science and Production
Joseph William Holloway • Jianping Wu
Red Meat Science and Production Volume 2. Intrinsic Meat Character
Joseph William Holloway Animal Science Texas A&M University Uvalde, TX, USA
Jianping Wu Gansu Academy of Agricultural Sciences Lanzhou, Gansu, China
ISBN 978-981-13-7859-1 ISBN 978-981-13-7860-7 (eBook) https://doi.org/10.1007/978-981-13-7860-7 Jointly published with Science Press The print edition is not for sale in China. Customers from China please order the print book from: Science Press. © Springer Nature Singapore Pte Ltd. and Science Press 2019 This work is subject to copyright. All rights are reserved by the Publishers, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publishers, the authors, and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publishers nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publishers remain neutral with regard to jurisdictional claims in published maps and institutional affiliations. This Springer imprint is published by the registered company Springer Nature Singapore Pte Ltd. The registered company address is: 152 Beach Road, #21-01/04 Gateway East, Singapore 189721, Singapore
Preface
Red Meat Science is a comprehensive compilation of research performed to reveal the science of red meat in order to understand the fundamentals undergirding its production. Red meat not only is the product of a lifetime embodied in the muscles of ruminant animals but also is characterized by processes that take place after the animal dies when muscle becomes meat. The science of red meat, therefore, concerns the analysis of these complex biological processes. The production of red meat involves the synthesis of these processes into holistic production systems orchestrating them toward red meats desired by consumers. Thus, Red Meat Science begins with the consumer who determines the product character desired. The product character is described according to definable attributes. The biological and necrological sciences underlying the formation of these attributes are analyzed in order to synthesize them into production systems designed to consist
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