Meat Science

Author : Fidel Toldra
Publisher : Woodhead Publishing
ISBN 13 : 0081006977
Total Pages : 730 pages
Book Rating : 4.79/5 ( download)

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Download or read book Lawrie's Meat Science written by Fidel Toldra and published by Woodhead Publishing. This book was released on 2017-04-29 with total page 730 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. Encompasses the recognized gold- standard reference for the meat industry Brings together leading experts in each area, providing a complete overview of the meat sciences Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage

Author : R. A. Lawrie
Publisher : Woodhead Publishing
ISBN 13 : 184569161X
Total Pages : 464 pages
Book Rating : 4.15/5 ( download)

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Download or read book Lawrie’s Meat Science written by R. A. Lawrie and published by Woodhead Publishing. This book was released on 2014-01-23 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie’s meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. A standard reference for the meat industry Discusses the importance of biochemistry in production, storage and processing of meat Includes significant advances in meat and meat biochemistry

Author :
Publisher :
ISBN 13 :
Total Pages : 190 pages
Book Rating : 4.90/5 ( download)

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Download or read book Meat Evaluation Handbook written by and published by . This book was released on 2001 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Elton D. Aberle
Publisher : Kendall Hunt
ISBN 13 : 9780787247201
Total Pages : 386 pages
Book Rating : 4.00/5 ( download)

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Download or read book Principles of Meat Science written by Elton D. Aberle and published by Kendall Hunt. This book was released on 2001 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : P. D. Warriss
Publisher : CABI
ISBN 13 : 1845935934
Total Pages : 242 pages
Book Rating : 4.31/5 ( download)

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Download or read book Meat Science written by P. D. Warriss and published by CABI. This book was released on 2010 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets. * New larger format in two colors throughout * Fully revised and updated including new coverage of genomics * Carefully selected references and titles for further reading

Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 9780203908082
Total Pages : 732 pages
Book Rating : 4.82/5 ( download)

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Download or read book Meat Science and Applications written by Y. H. Hui and published by CRC Press. This book was released on 2001-07-27 with total page 732 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical ex

Author : Elton D Aberle
Publisher :
ISBN 13 : 9781792440069
Total Pages : pages
Book Rating : 4.65/5 ( download)

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Download or read book Principles of Meat Science written by Elton D Aberle and published by . This book was released on 2020-08-19 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Steven M. Lonergan
Publisher : Academic Press
ISBN 13 : 0128152788
Total Pages : 300 pages
Book Rating : 4.82/5 ( download)

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Download or read book The Science of Animal Growth and Meat Technology written by Steven M. Lonergan and published by Academic Press. This book was released on 2018-10-27 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field. Describes principles in muscle metabolism, meat quality and meat safety using case studies Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection Offers solutions on how to control bacterial growth to improve the safety and quality of meat Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems

Author : Min Du, Ph.D.
Publisher : CRC Press
ISBN 13 : 1439882037
Total Pages : 360 pages
Book Rating : 4.30/5 ( download)

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Download or read book Applied Muscle Biology and Meat Science written by Min Du, Ph.D. and published by CRC Press. This book was released on 2009-05-26 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many of the difficulties that meat and animal scientists face when attempting to address specific problems—such as stress susceptibility and poor meat quality in swine—stem from a lack of understanding of the underlying biological mechanisms that drive muscle growth, metabolism, and its conversion to meat. This book provides current knowledge about skeletal muscle and meat, and serves as a platform for further investigation of specific technical issues. Applied Muscle Biology and Meat Science outlines the tremendous strides made in the field of muscle biology in recent years, particularly pertaining to the understanding of the mechanisms that control skeletal muscle growth and development. With a distinguished international team of contributors, this text discusses the impact these factors have on meat production and quality with worldwide applicability. This state-of-the-science reference covers a wide range of topics in muscle biology and meat science, including genetic selection, muscle structure and development, muscle protein turnover and meat tenderization, meat quality, collagen, color, lipid, and meat safety. With approximately 85 illustrations and tables, the text focuses on biological changes and the appropriate management techniques for meat animals. Given recent developments in energy costs and distribution and changes in the commodities markets driven by the demand for biofuels, the challenges for animal production agriculture will only increase. This valuable text furthers understanding of the underlying biological mechanisms that are related to animal and meat production--an understanding that will play an integral role in solving today’s industry challenges.

Author : Shai Barbut
Publisher :
ISBN 13 : 9780889556256
Total Pages : pages
Book Rating : 4.53/5 ( download)

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Download or read book The Science of Poultry and Meat Processing written by Shai Barbut and published by . This book was released on 2016-06 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: