Contents Preface Chapter 1Introduction1 1.1Meat and Muscle1 1.2History of Chinese Meat Processing1 1.3Classification of Chinese Meat Products4 1.4The Development of Meat Industry in China4 Technical Terms9 Chapter 2Meat Structure and Chemical Composition10 2.1Structure of Meat10 2.2The Chemical Composition of Meat15 2.3Factors Reflected in Specialized Muscle Function25 Technical Terms28 Chapter 3Animal Slaughtering and Carcass Grade and Cut29 3.1Animal Slaughtering29 3.2Meat Cutting and Utilization of Meat Cuts45 Technical Terms57 Chapter 4Muscle Physiology and Biochemistry58 4.1Post Mortem Changes in Muscle58 4.2Factors Affecting the Post-mortem Changes74 Technical Terms76 Chapter 5Meat Quality77 5.1Nutritional Quality77 5.2Edible Quality80 Technical Terms104 Chapter 6Meat Storage and Logistics Management105 6.1Temperature Control105 6.2Moisture Control116 6.3Direct Microbial Inhibition119 Technical Terms126 Chapter 7Materials and Additives for Meat Processing127 7.1Important Non-meat Ingredients in Meat Processing and Their Properties129 7.2Seasonings Used in Meat Processing140 Technical Terms157 Chapter 8Principles of Meat Processing158 8.1History of Meat Processing158 8.2Functional Properties of Muscle Proteins158 8.3Basic Processing Procedures160 Technical Terms177 Chapter 9Sausages178 9.1Introduction178 9.2Classification178 9.3Steps in Processing179 9.4Typical Sausage Products185 Technical Terms189 Chapter 10Hams190 10.1Introduction190 10.2Definitions190 10.3Methods191 10.4Classification of Hams193 10.5Commercial Ham Manufacture193 10.6Typical Hams194 10.7Health Effects195 Technical Terms196 Chapter 11Stewed Meat in Seasoning197 11.1Development (Evolution) of Chinese Traditional Meat Products197 11.2Classification of Chinese Traditional Meat Products199 11.3Contribution of Chinese Traditional Meat Products to the Worldwide Meat Industry203 11.4Future of Chinese Traditional Meat Products204Technical Terms204 Chapter 12Dried Meat Products205 12.1Introduction205 12.2Principles of Meat Drying206 12.3Selection of Meat for Drying208 12.4Recommended Treatment before Drying209 12.5Methods of Suspending Meat Strips for Drying210 12.6Installation for Drying Entire Batches of Meat211 12.7Meat Drying in Combination with Additional Treatment212 12.8Typical Dried-meat Products215 Technical Terms217 Chapter 13Smoked Meat Products218 13.1Introduction218 13.2History218 13.3Types of Smoking219 13.4Composition of Smoke220 13.5Examples of Smoked Meat Products222 13.6Health Concerns227 Technical Terms228 References229
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