1. Introduction 2. Factors influencing the growth of meat animals 3. The structure and growth of muscle 4. Chemical and biochemical constitution of muscle 5. The conversion of muscle to meat 6. Meat microbiology and spoilage 7. The storage and preservation of meat: I Thermal technologies 8. The storage and preservation of meat: II Non-thermal technologies 9. The storage and preservation of meat: III Meat processing 10. The storage and preservation of meat: IV Packaging and storage 11. The eating quality of meat: I Colour 12. The eating quality of meat: II Tenderness 13. The eating quality of meat: III Flavour 14. The eating quality of meat: IV Water holding capacity and juiciness 15. The eating quality of meat: V Sensory evaluation of meat 16. Phenotyping of animals and their meat: Applications of low power ultrasounds, near infrared spectroscopy, Raman spectroscopy and hyperspectral imaging 17. Meat safety: I Foodborne pathogens and other biological issues 18. Meat safety: II Residues and contaminants 19. Meat authenticity and traceability 20. Meat composition and nutritional value 21. Meat and health 22. Edible by-products
Fidel Toldrá holds a PhD in Chemistry and is Research Professor at the Instituto de Agroquímica y Tecnología de Alimentos (CSIC) located in Paterna (Valencia, Spain) where he leaders the group on Biochemistry, technology and innovation of meat and meat products. He was a Fulbright postdoctoral scholar at Purdue University (West Lafayette, Indiana, 1985-86) and visiting scientist at the University of Wisconsin (Madison, Wisconsin, 1991 and 1995), and the Institute of Food Research (Bristol, UK, 1987). Prof. Toldrá has filed 11 patents, published over 330 manuscripts in scientific journals and >152 chapters of books. He holds an h index of 65. His research interests are focused on food biochemistry and the development of new analytical methodologies, focusing on the improvement of food quality, safety, nutrition and health. Prof. Toldrá is the Editor-in-Chief of Trends in Food Science and Technology and Associate Editor of Meat Science; he was Editor-in-Chief of Current Nutrition & Food Science and section Editor of the Journal of Muscle Foods. He is a member of the Editorial Board of 18 journals including Food Chemistry, Current Opinion in Food Science, Journal of Food Engineering, Food Analytical Methods, International Journal of Molecular Sciences, and Food Science & Human Wellness, among other.
Prof. Toldrá is the Editor of book serial Advances in Food & Nutrition Research (Academic Press/Elsevier). He has edited/Co-edited more than 56 books and was an Editor-in-Chief of the Encyclopedia of Food and Health (2015, Academic Press/Elsevier). Prof. Toldrá has received many awards, being the most recent the 2010 Distinguished Research Award and 2014 Meat processing Award, both of the American Meat Science Association, 2015 Dupont Science Award, 2019 Award for the Advancement of Agricultural and Food Chemistry of the American Chemical Society and ANICE 2019 Award to Innovation from the National Association of Spanish Meat Industries. He is a Fellow of the International Academy of Food Science and Technology (IAFOST) and a Fellow of the Institute of Food Technologists (IFT). Prof. Toldrá served at Panels on Food Additives and on Flavorings, Enzymes, Processing aids and Food contact materials of the European Food Safety Authority (EFSA, 2003-15) and was Chairman of the Working groups on Irradiation (2009-10), Processing Aids (2011-14) and Enzymes (2010-15). In 2008-09 he joined the FAO/WHO group of experts to evaluate chlorine-based disinfectants in the processing of foods.
