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Lexicon for Meat Science & Technology Allied Fields

Literature Cited

9CFR317.8. 2017. False or misleading labeling or practices generally; specific prohibitions and requirements for labels and containers. Accessed August 2. https://www.gpo.gov/fdsys/pkg/CFR-2011-title9-vol2/pdf/CFR-2011-title9-vol2-part317-subpartA.pdf.

9CFR381.129. 2017. Poultry products inspection regulations, labeling and containers, false or misleading labeling or containers. US Government Printing Office. Accessed February 2. https://www.gpo.gov/fdsys/pkg/CFR-2014-title9-vol2/pdf/CFR-2014-title9-vol2-part381.pdf.

Aalhus, J., and M. Dugan. 2014. Oxidative and enzymatic. In Encyclopedia of Meat Science, edited by M. Dikeman and C. Devine, second, 394–400. Oxford: Elsevier Ltd.

Andres, A., J. M. Barat, R. Grau, and P. Fito. 2007. Principles of drying and smoking. In Handbook of Fermented Meat and Poultry, edited by F. Toldra, first, 37–48. Blackwell Publishing.

CFIA. 2016. 4.3.3 Mechanically separated meat (MSM) and finely textured meat (FTM). Accessed April 12. http://www.inspection.gc.ca/food/meat-and-poultry-products/manual-of-procedures/chapter-4/eng/1367622697439/1367622787568?chap=5#s7c5.

Cilla, A., A. Alegria, R.D. Barbera, and G.L. Guadalupe. 2014. Micronutrients and ther minor meat components. In Encyclopedia of Meat Science, edited by M. Dikeman and C. Devine, second, 212–16. Oxford: Elsevier Ltd.

Cornforth, D. P., and P. Jayasingh. 2004. Colour and pigment. In Encyclopedia of Meat Science, edited by W. Jensen, C. Devine, and M. Dikeman, first, 249–56. Oxford: Elsevier B.V.

FIeld, R. 2004. Mechanically recovered meat. In Encyclopedia of Meat Science, edited by W. Jensen, C. Devine, and M. Dikeman, first, 721–27. Oxford: Elsevier B.V.

FSIS. 2010. Canning. Food Safety and Inspection Service, USDA. Accessed June 20. http://www.fsis.usda.gov/OPPDE/rdad/FRPubs/97-013N/PUhler_Canning.pdf.

Gill, C. 2004. Factors affecting spoilage. In Encyclopedia of Meat Science, edited by W. Jensen, C. Devine, and M. Dikeman, Jensed, W., 1324–36. Oxford: Elsevier B.V.

Hanson, R.E. 2014. Smoking and cooking equipment. In Encyclopedia of Meat Science, edited by M. Dikeman and C. Devine, second, 131–42. Oxford: Elsevier Ltd.

Hoffman, L.C., and D. Cawthorn. 2014. Game and exoctic animals. In Encyclopedia of Meat Science, edited by M. Dikeman and C. Devine, second, 345–56. Oxford: Elsevier Ltd.

James, S.J., and C. James. 2014. Heat processing methods. In Encyclopedia of Meat Science, edited by M. Dikeman and C. Devine, second, 385–90. Oxford: Elsevier Ltd.

Johnson, J. 1994. Pathogenic microorganisms and microbial toxins associated with muscle foods. In Muscle Foods, edited by D. M. Kinsman, A. W. Kotula, and B. C. Breidenstein, 248–87. New York: Chapman & Hall.

Keeton, Jimmy T. 2011. History of nitrite and nitrate in food. In Nitrite and Nitrate in Human Health and Disease, edited by Nathan Bryan and Joseph Loscalzo, 69–84. New York: Humana Press, Springer Springer Science+Business Media LLC. doi:10.1007/978-1-60761-616-0.

Knipe, L. 2014. Tumblers and massagers. In Encyclopedia of Meat Science, edited by M. Dikeman and C. Devine, second, 143–46. Oxford: Elsevier Ltd.

Lewicki, P.P. 2014. Extrusion technology. In Encyclopedia of Meat Science, edited by M. Dikeman and C. Devine, second, 564–69. Oxford: Elsevier Ltd.

Montville, T. J., and K. R. Matthews. 2007. Growth, survival, and death of microbes in foods. In Food Microbiology, edited by M. P. Doyle and L. R Beuchat, 5. Washington, D.C.: ASM Press.

NIH. 2016. Chemicals in meat cooked at high temperatures and cancer risk. National Cancer Institute. Accessed November 8. https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet#q1.

Ockerman, H.W., and I. Basu. 2014. Preservation methods of animal products. In Encyclopedia of Meat Science, edited by J. Dikeman and C. Devine, second, 78–83. Oxford: Elsevier Ltd.

Pegg, R.B., and J.A. Boles. 2014. Production procedures. In Encyclopedia of Meat Science, edited by M. Dikeman and C. Devine, second, 442–52. Oxford: Elsevier Ltd.

Pegg, R.B., and A.L. Kerrihard. 2014. Warmed over flavor. In Encyclopedia of Meat Science, edited by M. Dikeman and C. Devine, second, 410–15. Oxford: Elsevier Ltd.

Poultry Trends. 2015. 2015. Watt Executive Guide to Poultry Trends. The Statistical Reference for Poultry Executives. http://wattagnet.com.

Romans, J. R., W.J. Costello, C.W. Carlson, M. L. Greaser, and K. W. Jones. 2001. Packing house by-products. The Meat We Eat. 14th ed. Interstate Publishers, Inc. Danville, IL.

Rozum, J. 2014. Liquid smoke (smoke condensate) application. In Encyclopedia of Meat Science, edited by M. Dikeman and C. Devine, second, 315–20. Oxford: Elsevier Ltd.

Rust, R. E. 2004. Sausage casings. In Encyclopedia of Meat Science, edited by W. Jensen, C. Devine, and M. Dikeman, first, 1203–7. Oxford: Elsevier Ltd.

Rust, Robert E. 2007. US products. In Handbook of Fermented Meat and Poultry, edited by Fidel Toldra, First edit, 303–6. Blackwell Publishing.

Shahidi, F., A.G.P. Samaranayaka, and R.B. Pegg. 2014a. Curing. In Encyclopedia of Meat Science, edited by M. Dikeman and C. Devine, second, 416–24. Oxford: Elsevier Ltd.

Shahidi, F., A.G.P Samaranayaka, an R.B. Pegg. 2014b. Maillard reaction and browning. In Encyclopedia of Meat Science, edited by M. Dikeman and C. Devine, second, 391–403. Oxford: Elsevier Ltd.

Sheard, P.R. 2014. Wilshire sides. In Encyclopedia of Meat Science, edited by M. Dikeman and C. Devine, second, 58–63. Oxford: Elsevier Ltd.

Sindelar, J.J. 2014. Natural and organic cured meat products in the United States. In Encyclopedia of Meat Science, edited by M. Dikeman and C. Devine, second, 430–35. Oxford: Elsevier Ltd.

Tricker, A. R. 1997. N-Nitroso compounds and man: sources of exposure, endogenous formation and occurrence in body fluids. European Journal of Cancer Prevention 6 (3): 226–68.

USDA. 2016a. Definitions. 9CFR 302.1, (rr)(2). Accessed November 1. https://www.gpo.gov/fdsys/pkg/CFR-1998-title9-vol2/pdf/CFR-1998-title9-vol2-sec301-2.pdf.

USDA. 2016b. Poultry products inspection regulations. 9CFR, Chapter III, Subchapter A, Part 381. Accessed November 1. https://www.law.cornell.edu/cfr/text/9/381.173.

USDA-FSIS. 2012. Food Product Categorization.  Accessed March 13, 2017. https://www.fsis.usda.gov/wps/wcm/connect/a2cf0828-68d4-4e43-9c0b-a3cd48286bf4/FSIS_Product_Categorization.pdf?MOD=AJPERES.

Webster, Merrium. 2016. Spore. Merrium-Webster.com. Accessed October 13. Merrium-Webster.com.

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