本书重点介绍肉品加工的基础理论、加工原理和技术，力求反映现代肉品科学的进展和肉制品加工新技术。主要内容包括肉的概念和肉制品分类、肉的组织结构和化学组成、畜禽屠宰与胴体分级分割、肌肉生理生化、肉品贮藏保鲜、肉品质量控制、肉品加工的辅料、肉制品加工原理、主要肉制品加工工艺和肉品安全控制等。本书是国按照我国肉制品分类介绍肉品基础理论和加工技术的英文书，同时融入部分国外的代表性产品，并将最新的研究成果与技术编写入该书中，相信本书对学习国外先进理论与技术具有一定的参考和应用价值。

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