Hostname: page-component-669899f699-swprf Total loading time: 0 Render date: 2025-05-02T06:13:36.408Z Has data issue: false hasContentIssue false
  • English
  • Français

Meat production

Published online by Cambridge University Press:  05 December 2011

Ralston Lawrie
Ralston Lawrie
Affiliation:
Department of Applied Biochemistry and Food Science, Faculty of Agricultural Sciences, School of Agriculture, University of Nottingham, Sutton Bonington, Loughborough LEI2 5RD
Get access

Synopsis

Much of the land surface of Scotland is suitable only for grazing ruminants, but, however inefficient in comparison with plants, these represent the sole feasible means of converting sparse vegetation into an organoleptically desirable and highly nutritious commodity.

The efficiency of meat production could be increased by hormonal enhancement of fertility and growth in cattle and sheep and by various advances in meat science whereby abattoir operations could be greatly accelerated. The latter could involve electrical killing and muscular stimulation, hot deboning and selective conditioning of portions of the carcase. Modernization of abattoir operations would facilitate the economic recovery and upgrading of underutilized animal protein of intrinsically high biological value.

An increase in the preservation of meat and meat products by low doses of ionizing radiation in combination with chilling and by freezing can be envisaged.

Irrespective of current controversies on diet, the nutritive excellence of meat is utterly factual. There are thus both reasons and opportunities for further development of Scottish meat production by ruminants.

Type
Research Article
Information
Proceedings of the Royal Society of Edinburgh, Section B: Biological Sciences , Volume 87 , Issue 3-4: Scottish Food and Drink , 1986 , pp. 221 - 232
Copyright
Copyright © Royal Society of Edinburgh 1986

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

Article purchase

Temporarily unavailable

References

Blaxter, K. L., Kay, R. N. B., Sharman, G. A. M., Cunningham, J. M. M. and Hamilton, W. J. 1974. Farming the Red Deer. Edinburgh: Her Majesty's Stationery Office.Google Scholar
Briggs, H. M. and Briggs, D. M. 1980. Modern Breeds of Livestock 4th ed., pp. 110–113. New York: Macmillan.Google Scholar
Bryce, T. H. 1982. In The Book of Arran Vol. I, p. 33. Ilkley: Moxon Press.Google Scholar
Carse, W. A. 1973. Meat quality and the acceleration of post-mortem glycolysis. J. Fd Technol. 8, 163–166.CrossRefGoogle Scholar
Coles, J. M. 1971. The early settlement of Scotland: excavations at Morton, Fife. Proc. prehist. Soc. 37,284–366.CrossRefGoogle Scholar
Cook, J. D. and Monsen, E. R. 1976. Food iron absorption in human subjects. Ill Comparison of the effect of animal proteins on non-heme iron absorption. Am. J. clin. Nutr. 29, 859–867.CrossRefGoogle Scholar
Cooper, M. J. 1974. Control of oestrus cycles of heifers with a synthetic prostaglandin analogue. Vet. Rec. 95, 200–203.CrossRefGoogle ScholarPubMed
Daughaday, W. H., Hall, K., Raben, M. S., Salmen, W. D., Van den Braude, J. L. and Van Wyk, J. J. 1972. Somatomedin: proposed designation for sulphation factor. Nature, Lond. 235, 107.CrossRefGoogle ScholarPubMed
Etherington, D. J., Penny, I. F., Taylor, M. A. J., Harris, A. J. and Bell, K. R. 1979–1981. Role of enzymes and structural changes involved in conditioning of meat. Biennial Report of the Meat Research Institute, Bristol, pp. 79–80. London: Her Majesty's Stationery Office.Google Scholar
Garton, G. A. and Duncan, W. R. H. 1971. Fatty acid composition and intramolecular structure of the triglycerides from adipose tissue of the red deer and reindeer. J. Sci. Fd Agric. 22, 29–33.CrossRefGoogle Scholar
Gault, N. F. S. 1978. Techniques for Upgrading Meat By-Products. Ph.D. Dissertation, University of Nottingham.Google Scholar
Greenberg, R. A.. 1915. Update on nitrate, nitrite and nitiosamines. Proc. Meal Ind. Res. Conf., Chicago. Chicago: American Meat Institute.Google Scholar
Hallberg, L. 1981. Bioavailability of dietary iron in man. Ann. Rev. Nutr. 1, 123–147.CrossRefGoogle ScholarPubMed
Hamm, R. 1981. Post mortem changes in muscle affecting the quality of comminuted meat products. In Developments in Meat Science, Vol. II, ed. Lawrie, R. A., pp. 93–124. London: Elsevier Applied Science.Google Scholar
Hibbert, I. M. V. and Lawrie, R. A. 1972. Technical note: the identification of meat in food products. J. Fd Technol. 7, 333–335.CrossRefGoogle Scholar
Honikel, K. O. and Hamm, R. 1978. Influence of cooling and freezing of minced prerigor muscle on the breakdown of ATP and glycogen. Meat Sci. 2, 181–188.CrossRefGoogle ScholarPubMed
Howard, A. and Lawrie, R. A. 1956. Studies on beef quality. II. Physiological and biochemical effects of various preslaughter treatments. Special Report of the Food Investigation Board, London, No. 63, pp. 18–51. London: Her Majesty's Stationery Office.Google Scholar
Howell, N. and Lawrie, R. A. 1984. Functional properties of blood plasma proteins. II. Gelling properties. J. Fd Technol. 19, 289–295.CrossRefGoogle Scholar
Huffman, D. L. and Cordray, J. C. 1983. Processing systems—reduction systems. In International Symposium on Meat Science and Technology, pp. 229–233. Chicago: National Livestock and Meat Board.Google Scholar
Jones, D., Shorley, D. and Hitchcock, C. 1982. The determination of 3-methylhistidine and its application as an index for calculating meat content. J. Assoc. Publ. Analysts 20, 89–94.Google Scholar
Kay, R. N. B., Sharman, G. A. M., Hamilton, W. J., Goodall, E. D., Pennie, K. and Coutts, A. G. P. 1981. Carcass characteristics of young red deer farmed on hill pasture. J. agric. Sci. Camb. 96, 79–87.CrossRefGoogle Scholar
Lambooy, E. 1981. Electrical stunning and meat quality of calves. Proceedings of the 27th European Meeting of Meat Research Workers. Vienna 1, 196–197.Google Scholar
Lawrie, R. A. 1952. Biochemical differences between red and white muscle. Nature, Lond. 170, 122.CrossRefGoogle ScholarPubMed
Lawrie, R. A. 1961. Studies on the muscles of meat animals. I Differences in composition of beef longissimus dorsi muscles determined by age and anatomical location. J. agric. Sci. Camb. 56, 249–259.CrossRefGoogle Scholar
Lawrie, R. A. 1966. Metabolic stresses which affect muscle. In The Physiology and Biochemistry of Muscle as a Food, eds. Briskey, E. J., Cassens, R. G. and Trautman, J. C., pp. 137–164. Madison: University of Wisconsin Press.Google Scholar
Lawrie, R. A. 1985. Meat Science, 4th ed. Oxford: Pergamon.Google Scholar
Lawson, F. G. 1971. Meat processing in a rural area. IFST Proc. 4, 278–284.Google Scholar
Leakey, L. S. B., Tobias, P. V. and Napier, J. R. 1984. A new species of the genus Homo from Olduvai gorge. Nature, Lond. 202, 7–9.CrossRefGoogle Scholar
Leakey, R. E. 1985. Personal communication.Google Scholar
Leveille, G. A. 1980. Meat—dietary concern? In Proceedings of the Meat Industry Research Conference, Arlington, pp. 109–118. Chicago: American Meat Institute.Google Scholar
Locker, R. H. and Daines, G. J. 1963. A cold shortening effect in beef muscle. J. Sci. Fd Agric. 14, 787–793.CrossRefGoogle Scholar
Locker, R. H. 1975. Rigor mortis in beef sternomandibularis muscle at 37°C. J. Sci. Fd Agric. 26, 1721–1733.CrossRefGoogle Scholar
McCance, R.A. and Widdowson, E.M. 1960. The Chemical Composition of Foods, 3rd ed. London: Her Majesty's Stationery Office.Google Scholar
McLeod, G. and Seyyedain-Ardebili, M. 1981. Natural and simulated meat flavours (with particular reference to beef). CRC Rev. Fd Sci. Nutr., August, pp. 309–437.Google Scholar
Meat and Livestock Commission 1983. N. Griffiths; personal communication.Google Scholar
Ministry of Agriculture, Fisheries and Food 1983. Household Food Consumption and Expenditure, 1982, p. 40. London: Her Majesty's Stationery Office.Google Scholar
Mittal, P. and Lawrie, R. A. 1984. Extrusion studies of mixtures containing certain meat offals. I. Objective properties. Meat Sci. 10, 101–116.CrossRefGoogle ScholarPubMed
Mottram, D. S. 1984. Organic nitrates and nitrites in the volatiles of cooked cured pork. J. Agric. Fd Chem. 32, 343–345.CrossRefGoogle Scholar
Mottram, D. S., Croft, S. E. and Patterson, R. L. S. 1984. Volatile components of cured and uncured pork: the role of nitrite and the formation of nitrogen compounds. J. Sci. Fd Agric. 35, 233–239.CrossRefGoogle ScholarPubMed
Newman, P. B. 1980–1981. The separation of meat from bone: a review of the mechanism and problems. Meat Sci. 5, 171–200.CrossRefGoogle Scholar
Paul, A. A. and Southgate, D. A. T. 1978. McCance and Widdowson's The Composition of Foods, 4th ed. MRC Special Report No. 27. London: Her Majesty's Stationery Office.Google Scholar
Pearson, A. M. 1981. Meat and health. In Developments in Meat Science, Vol. II, ed. Lawrie, R. A. M., pp. 241–292. London: Elsevier Applied Science.Google Scholar
Rangeley, W. R. D. and Lawrie, R. A. 1977. Methylated amino acids as indices in meat products. II. Further examination of protein sources and the practical application of methylamino acid titres in predicting meat content. J. Fd Technol. 12, 9–26.CrossRefGoogle Scholar
Rowett Research Institute 1969. Annual Report of Studies in Animal Nutrition and Allied Sciences 25, 37–38.Google Scholar
Rusig, O. 1979. Evaluation of plasma and plasma-alginate fibres for use in sausages. Meat Sci. 3, 295–307.CrossRefGoogle ScholarPubMed
Spencer, G. S. G. and Williamson, E. D. 1981. Increased growth in lambs following immunization against somatostatin. Anim. Prod. 32, 376.Google Scholar
Stewart, F., Allen, W. R. and Moor, R. M. 1976. Pregnant mare serum gonadotrophin: ratio of folliclestimulating hormone and luteinizing hormone extracts measured by radioreceptor assay. J. Endocrin. 71, 371–382.CrossRefGoogle ScholarPubMed
Swingler, G. R., Neale, R. and Lawrie, R. A. 1978. The nutritive value of protein isolates and fibres from meat industry by-products. Meat Sci. 2, 31–39.CrossRefGoogle ScholarPubMed
Taylor, A. A. 1985. Prepackaged meats. In Developments in Meat Science, Vol. Ill, ed.Lawrie, R. A. London: Elsevier Applied Science, in press.Google Scholar
Taylor, A. A., Shaw, B. G., Jolley, P. D. and Nute, G. R. 1982. Hot curing Wiltshire bacon. J. Fd Technol. 17, 339–348.CrossRefGoogle Scholar
World Health Organisation 1981. Technical Reports Series No. 659.Google Scholar
Wierbicki, E. and Heiligman, F. 1980. Irradiated bacon without and with reduced addition of nitrite. Proceedings of the 26th European Meeting of Meat Research Workers, Colorado Springs 1, 198–201.Google Scholar
Willham, R. 1982. Historic development of the use of animal products in human nutrition. In Animal Products in Human Nutrition, eds.Bietz, D. C. and Hanson, R. G.. pp. 3–17. New York: Academic Press.CrossRefGoogle Scholar
Young, R. H. and Lawrie, R. A. 1974. Utilization of edible protein from meat industry by products and waste. I. Factors influencing the extractability of protein from bovine and ovine stomach and lungs. J. Fd Technol. 9, 69–78.CrossRefGoogle Scholar
Yudkin, J. 1975. The meat-eating habit in man. In Meat, eds.Cole, D. J. A. and Lawrie, R. A., pp. 3–15. London: Butterworth.CrossRefGoogle Scholar