目次

Part I. Meat. 1. Muscle to Meat (Biochemical Aspects) (C.L. Davey, R.J.Winger). Introduction. Muscle structure, composition and function.Development of rigor mortis. Speeding rigor development. Muscle ageing- the revolution of rigor mortis. Meat toughness. Muscle shortening andtoughness. Muscle ageing and toughness. Theory of meat toughness inrelation to muscle structure. Meat technology. Future researchdirections. 2. Slaughter Procedures for Pigs, Sheep, Cattle and Poultry(P.A. Barton-Gade et al.). Procedures for slaughtering pigs (P.A.Barton-Gade). Procedures for slaughtering sheep (B.B. Chrystall etal.). Procedures for slaughtering and dressing cattle (B.B. Chrystallet al.). Procedures for slaughtering and dressing poultry (M.Jespersen). General discussion. 3. Processing (G.R. Schmidt).Introduction. Ingredients. Procedures and machinery. Classification ofsausage products. Containers. Heating of meat. Smoke. Freezing of meat.Oxidative rancidity. Conclusion. 4. Meat as Food (B. Simonsen et al.).Growth of microorganisms on meat and meat products. Residues ofpollutants and pharmaceuticals in meat. Nutritional value aspects. 5.Factors affecting sensory properties of meat (P.A. Barton-Gade et al.).Introduction. Poultry (J.M. Jones). Pork (P.A. Barton-Gade). Sheepmeat(R.J. Winger). Sensory factors associated with beef palatability (H.R.Cross). Meat cookery (H.R. Cross). Conclusions. Part II. Milk. 6.Composition of Milk (D. Edelsten). Introduction. Gross composition ofmilk from species providing the major amount of milk for humanconsumption. Variations in the composition of milk. Composition ofprincipal milk constituents. Physical properties of milk. 7. Qualityrequirements of milk for processing (P. Stordal Christiansen, A.J.Overby). Chemico-physical requirements. Bacteriological requirements.8. Technical treatment of milk (P. Nielsen, E.W. Nielsen). Separationand clarification of milk. Membrane filtration in the dairy industry.Homogenization. Heat treatment. The influence of technical treatment onthe components of milk. 9. Microbial cultures for milk processing (A.J.Overby). Introduction. Mesophilic starters for cultured milk, butterand cheese. Thermophilic starters for cultured milk and cheese.Starters for kefir, etc. Other microbial cultures for cheeseproduction. Mould cultures for cheese production. 10.1 Liquid MilkProducts and UHT Milk (E.-G. Samuelsson). Introduction. Processing.Cream. Standardization of the fat content; use of the compomaster.Function. UHT milk products. Packing. 10.2 Cultured Milk Products (G.Mogensen). Historic background. Different types of cultured milkproducts. Milk quality. Milk treatment. Curd treatment. 10.3 Butter(B.K. Mortensen). Introduction. Traditional types of butter.Butter-like products. 10.4. Ice Cream (D.L. Gibson). Introduction.Composition and ingredients utilized. Mix manufacture. Mix processing.Packaging, hardening and retailing. Ice milk. Sherbets and ices.