Muscle Foods: Meat Poultry and Seafood Technology

585 Pages·1994·65.568 MB·English

by  Burdette C. Breidenstein, Donald M. Kinsman, Anthony W. Kotula

MUSCLE
FOODS
MuSCLE
FOODS
MEAT
POULTRY AND
SEAFOOD
TECHNOLOGY
EDITED BY
DONALD M. KINSMAN
ANTHONY W. KOTULA
BURDETTE C. BREIDENSTEIN
SPRINGER-SCIENCE+BUSINESS MEDIA, BV.
© 1994 Springer Science+Business Media Dordrecht
Originally published by Chapman & Hall, in 1994
All rights reserved. No part of this book may be reprinted or reproduced or utilized in
any form or by any electronic, mechanical or other means, now known or hereafter
invented, including photocopying and recording, or by an information storage or
retrieval system, without permission in writing from the publishers.
Library of Congress Cataloging in Publication Data
Muscle foods: Meat, Poultry and Seafood technology / edited by Donald M. Kinsman,
Anthony W. Kotula, Burdette C. Breidenstein.
p .. cm.
IncIudes bibliographical references and index.
ISBN 978-1-4757-5935-8 ISBN 978-1-4757-5933-4 (eBook)
DOI 10.1007/978-1-4757-5933-4
1. Meat. 2. Poultry. 3. Fish as food. 4. Wildlife as food.
I. Kinsman, Donald Markharn, 1923- 11. Breidenstein, Burdette C.
III. KotuIa, Anthony W.
TX556.M4M89 1994
641.3'06--dc20 94-7189
CIP
British Library Cataloguing in Publication Data avaiIabIe.
[blind folio iv]
Contents
Dedication vii
Preface ix
Acknowledgments xi
Contributors xiii
Chapter Historical Perspective and Current Status
Donald M. Kinsman
Chapter 2 Structure and Properties of Tissues 25
Richard J. McCormick
Chapter 3 Postmortem Changes in Muscle Foods 63
L. Cameron Faustman
Chapter 4 Edible By-products from the Production and Processing of 79
Muscle Foods
Robert E. Campbell and P. Brett Kenney
Chapter 5 Processed Meats/Poultry/Seafood 106
James R. Claus, Jhung-Won Colby, and George J. Flick
Chapter 6 Inspection 163
Daniel S. Haie
Chapter 7 Grading 186
Daniel S. HaIe
Chapter 8 Meat-Animal Composition and Its Measurements 224
Robert G. Kauffman and Burdette C. Breidenstein
Chapter 9 Pathogenic Microorganisms and Microbial Toxins Associated 248
with Muscle Foods
Jennifer L. Johnson
Chapter 10 Chemical Residues in Muscle Foods 288
William A. Moats
Chapter 11 Quality Characteristics 296
Rhonda K. Miller
Chapter 12 Sensory Methods to Evaluate Muscle Foods 333
Rhonda K. Miller
v
vi I Contents
Chapter 13 Aspects of Quality Assurance and Ritualistic Practices 361
Samuel Angel
Chapter 14 Spoilage and Preservation of Muscle Foods 378
Riitte L.J.M. van Laack
Chapter 15 Cookery of Museie Foods 406
Anna V.A. Resurreccion
Chapter 16 Nutritional Value of Muscle Foods 430
J. Samuei Godber
Chapter 17 Product Development 456
Larry W. Hand
Chapter 18 Packaging Muscle Foods 475
Joseph H. Hotchkiss
Chapter 19 Methods and Economies of Meat Merchandising 497
Blaine B. Breidenstein
Chapter 20 Biotechnology for Muscle Food Enhancement 527
Morse B. Solomon
Glossary 544
Index 563
Dedication
This book is dedicated to all peoples of aB nations. Recognizing that hunger
and malnutrition are the root of the world's problems, it is the fervent hope of
the editors that this publication will help to resolve this universal dilemma and
contribute in some way to aiding greater global understanding and world peace
and prosperity.
It is not what we give, but what we share,
The gift without the giver is bare;
Who gives himself with his aJms feeds three,
Himself, his hungering neighbor, and me.
James Russel! Lowel!
in "The Vision of Sir Launfal"
vii
Preface
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 0.5 kg (1 pound) each, all on a
carcass basis, makes it all the more logical to study all of these entities under a
single heading. Hence, the development of this book-Muscle Foods.
Tbe editors are especially pleased to have the cooperation and co-authorship
of these knowledgeable meat scientists whose experience with industry, teaching,
research, and public service have kept them on the cutting edge of this field and
particularly of their specific interest areas. These enthusiastic colleagues have
all attained advanced degrees. A number have gained industry experience. All
have established outstanding reputations in their specialties. Tbey bring a fresh,
highly scientific yet practical perspective to their respective chapters. It is hoped
that the users of this book, be they students, industry personnel, academicians,
ix
x I Preface
researchers, state or federal regulatory agencies, consumers, or nutritionists, will
find it useful and informative. It has been devised with a wide spectrum of people
in mind, yet of great enough depth and perspective to contribute to their needs
and applications.
The editors, as wen as the authors, recognize that each chapter could be
expanded to a greater extent but that space does not permit an exhaustive treatment
of each topic. Therefore, an attempt has been made to provide the essentials and
concepts and direct the reader to other sources for greater depth and insight on
those topics of special interest to the reader.
Acknowledgments
A publication of this nature represents the dedicated input of the respective
chapter authors. They in turn are grateful for the critique of their writings for
scientific corrections as well as organization and readability. Wehave been
extremely fortunate to have had the interest, support, and professional review
of each chapter by at least two scientists who are very highly regarded, particularly
in the specific areas that they reviewed. We want to publicly thank and acknowl
edge their expertise and contributions: Chapter 1, Dr. Robert Bray and Dr. James
Kemp; Chapter 2, Dr. Donald Beermann and Dr. Fred Parrish; Chapter 3, Dr.
Bruce Marsh and Dr. Joseph Sebranek; Chapter 4, Dr. Brad Berry and Mr. Dale
Graham; Chapter 5, Dr. Norman Marriott, Dr. Michael Moody, Dr. GIen Schmidt
and Dr. Donn Ward; Chapter 6, Mr. Bill Dennis and Dr. Herbert Ockerman;
Chapter 7, Dr. Tom Carr and Dr. Jim Wise; Chapter 8, Dr. Donald Kinsman
and Dr. Anthony Kotula; Chapter 9, Dr. John Marcy and Dr. Bruce Tompkin;
Chapter 10, Dr. Joseph Hotchkiss and Dr. Frederick Oehme; Chapter 11, Dr.
Donald Kropf and Dr. Roger West; Chapter 12, Dr. Karen Bett and Dr. Edgar
Chambers; Chapter 13, Dr. Robert Cassens and Dr. Ray Field; Chapter 14, Dr.
Gary Shults and Dr. Carl VanderZant; Chapter 15, Dr. Brad Berry and Dr. Jane
Bowers; Chapter 16, Dr. Dennis Miller and Dr. Joyce Nettleton; Chapter 17,
Dr. Steve Goll, Dr. William Schwartz and Dr. Robert Terrell; Chapter 18, Dr.
Aaron Brady, Mr. Richard Perdue and Mr. Owen Schweers; Chapter 19, Dr.
Richard Epley and Mr. David Small; Chapter 20, Dr. Christopher Canale and
Dr. Kimiaki Maruyama.
Additionally, the editors are most appreciative of the great assistance provided
by Mrs. Juanita McIntosh of the University of Connecticut Animal Science
Department secretarial staff in handling the correspondence and numerous com
munications involved over aperiod of 3 years in bringing this publication to
reality. Also, Mr. David Schreiber, Jr. ofthis department contributed immensely
xi
xii I Acknowledgments
to the word processing and standardizing of fonnat as weIl as the merging of
glossaries and indexing of the entire book.
Furthermore, we recognize and offer thanks to OUf colleagues and to OUf
wives, Helen Kinsman, Joan Kotula and Shirley Breidenstein for their patience,
understanding, and encouragement throughout this entire process.