Interpretation of X-ray Powder Diffraction Patterns . By H. Lipson and H. Steeple. Pp. viii + 335 + 3 plates. (Mac-millan: London; St Martins Press: New York, May 1970.) £4.

X-Ray Diffraction

Current research in meat color

1. Clarification: The 2013 Guidelines make a distinction between euthanasia, humane killing, and slaughter, and state that neither slaughter nor humane killing is covered in the document P.68, S6.1.1. Not included among the definitions of these terms are ending the lives of healthy animals or scientific collection of animals. For clarification, whatever the term used, classification of the method, or reason given for killing animals: euthanasia, humane killing, slaughter, harvest, depopulation, scientific collection, or research-related, the Council on Accreditation’s foremost concern, in all situations, is with humane technique. The goal of humane technique is to minimize pain, distress, and the negative effect to the animal. The technique employed should result in rapid loss of consciousness followed by cardiac or respiratory arrest and, ultimately, a loss of brain function. Although complete absence of pain and distress is preferred, it is understood that it cannot always be achieved P7.13.2.

https://works.bepress.com/cheryl_greenacre/14/download/

AVMA Guidelines for the Euthanasia of Animals: 2013 Edition

The autonomic nervous system.

Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization.

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness.

Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?

Background Microbial contamination and lipid and protein oxidation are major concerns for meat and meat products in terms of food safety and quality deterioration. The meat quality and safety properties are highly dependent on packaging materials and technologies. Scope and approach To achieve longer shelf life, active packaging and intelligent packaging have been developed to change the conditions of the package, impart information, monitor the product supply chain, and provide anti-counterfeit functionality. This will effectively enhance food safety and quality and consequently increase the product value, convenience, and consumer satisfactions. This review analyzes the recent developments in active and intelligent packaging in the meat industry, in both research and commercial domains. The global patents and future research trends are also discussed. Key findings and conclusions Active and intelligent packaging offer great opportunities for enhancing meat safety, quality, and convenience, and consequently decrease the number of retailer and consumer complaints. Some important factors such as legislation concerns (e.g. migration of active substances from packaging materials, labelling), economics and consumers' preferences should be considered to successfully implement antimicrobial and intelligent packaging solutions in the meat industry.

Robyn D. Warner

Papers

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness.

Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?

Active and intelligent packaging in meat industry

Muscle protein changes post mortem in relation to pork quality traits

Genetic and environmental effects on meat quality