Robert G. Cassens 
Meat Preservation 
Preventing Losses and Assuring Safety

Meat Preservation is written as an integrated and
all-encompassing text that includes historical aspects and trends,
discussion of basic background information, the evaluation and
status of techniques and procedures, and treatments of potential
future developments. The latter are particularly important because
based on consumer desires, there is a definite trend developing to
produce and market meat and meat products that have been subjected
to a lesser degree of preservation, yet appear to be fresh and more
healthful. Today, there is an intense interest to produce the
safest meat possible. The overriding theme of Meat
Preservation, provides the understanding of the science of meat
and discussion for using known technologies to achieve the goal of
safe meat of high quality.

Prof. Cassens has gathered information on the preservation of
meat from many sources, and organized the material of this
important subject in a highly readable form. Proper preservation of
meat is important to prevent economic loss due to spoilage, and to
prevent the transmission of foodborne illness. To make the text
flow smoothly, references are not cited directly, but are given as
general sources.

Meat Preservation will be useful for undergraduates, and
also valuable to workers and researchers in meat and animal
science, food scientists and technologists, and anyone interested
in the preservation of meat and meat products.

Table of Content

Preface.

1. Introduction.

2. Understanding Muscle and Meat.

3. The Meat Industry.

4. Preservation Against What.

5. Physical Methods of Preservation.

6. Chemical Methods of Preservation.

7. Microbiological Methods of Preservation.

8. Managing Preservation.

9. Summary and Conclusions.

Preferences.

Index.

About the author

Robert G. Cassens, Ph.D., Dept. of Meat and Animal Sciences, University of Wisconsin, Madison, Wisconsin