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Le Muscle Et La Viande
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Book Synopsis Le muscle et la viande by : Collectif
Download or read book Le muscle et la viande written by Collectif and published by INRA. This book was released on 2015-07-01 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ce numéro propose un bilan des connaissances issues des toutes dernières recherches sur le muscle et les viandes incluant le poisson. Il permet de mieux comprendre les mécanismes déterminant les composantes de la qualité.
Author : Publisher :Odile Jacob ISBN 13 :2738172792 Total Pages :262 pages Book Rating :4.7/5 (381 download)
Download or read book written by and published by Odile Jacob. This book was released on with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Les variétés de la pensée biblique et le problème de son unité by : Clavier
Download or read book Les variétés de la pensée biblique et le problème de son unité written by Clavier and published by BRILL. This book was released on 2014-04-09 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preliminary Material /Henri Clavier -- Introduction Générale /Henri Clavier -- Introduction /Henri Clavier -- Quelques survivances archaïques dans les courants de la pensée biblique /Henri Clavier -- Le courant mystique et la pensée mystique. /Henri Clavier -- Le eourant prophétique dans la pensée biblique /Henri Clavier -- Le courant cultuel et la pensée biblique /Henri Clavier -- Introduction /Henri Clavier -- y A-t-il unité de pensée dans la Bible juive? /Henri Clavier -- Y A-t-il unité de pensée dsns le Nouveau Testament? /Henri Clavier -- Comment y aurait-il unité de pensée d'un Testament A L'autre ? /Henri Clavier -- L'unité au but et l'unité au centre /Henri Clavier -- Conclusion /Henri Clavier -- Index des citations bibliques /Henri Clavier -- Index des noms de lieux /Henri Clavier -- Index des noms de personnes /Henri Clavier -- Index des noms d'auteurs /Henri Clavier -- Table analytique /Henri Clavier.
Book Synopsis Métabolisme énergétique musculaire, homeostasie et qualité des viandes chez le porc by : Justine Faure-Cohades
Download or read book Métabolisme énergétique musculaire, homeostasie et qualité des viandes chez le porc written by Justine Faure-Cohades and published by . This book was released on 2013 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: @Une production de viande durable et de qualité passe par une meilleure compréhension des réponses adaptatives des porcs et de leur tissu musculaire aux conditions d’élevage, incluant des facteurs génétiques, nutritionnels ou environnementaux. Une sélection divergente sur la consommation moyenne journalière résiduelle (CMJR) et une température d’élevage basse représentent deux perturbations du métabolisme énergétique identifiées comme modèles d’études de l’homéostase musculaire. Le travail de thèse consiste à préciser les réponses adaptatives de l’animal et du muslce face à ces perturbations et à déterminer leurs effets sur la qualité de la viande. Le rôle de l’AMP activated protéine kinase (AMPK), enzyme impliquée dans la régulation du métabolisme ante et post-mortem est plus particulièrement exploré. Deux essais expérimentaux ont été menés pour évaluer ces perturbations dans des conditions d’élevage conventionnelles et d’abattage commercial. Les résultats montrent que les capacités d’adaptation de l’animal et du muscle évoluent au cours de la croissance et que la précocité des réponses peut avoir des répercutions sur la qualité de la viande. Les réponses adaptatives diffèrent en fonction du type de muscle. Le muscle oxydatif Semispinalis s’adapte précocement alors que le muscle glycolytique Longissimus s’adapte plus tardivement. Ces stratégies métaboliques sont couplées à des régulations d’homéostase permises par des variations du niveau d’activité de l’AMPK. Ceci suggère que l’AMPK pourrait être un indicateur des capacités d’adaptation de l’animal à une perturbation énergétique lors de sa croissance. L’AMPK serait aussi un indicateur de la cinétique de chute du pH post-mortem et donc de la qualité de la viande. Différentes pistes de valorisation des capacités d’adaptation de l’animal et du muscle sont proposées pour concilier les exigences de qualité des acteurs de la filière.
Download or read book Muscle as Food written by Bozzano G Luisa and published by Elsevier. This book was released on 2012-12-02 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books dealing with this subject, _p_Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are:properties of the contractile proteinsbiochemical and physical changes during the conversion processchanges occuring during storage and preservationfunctional properties of the myofibrillar systemsensory and nutritional composition.This volume is a valuable teaching tool and reference source for students and researchers in the food, meat, and animal sciences.
Book Synopsis 9èmes journées des sciences du muscle et technologies de la viande by :
Download or read book 9èmes journées des sciences du muscle et technologies de la viande written by and published by . This book was released on 2002 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Index-catalogue of the Library of the Surgeon-General's Office, United States Army by : Library of the Surgeon-General's Office (U.S.)
Download or read book Index-catalogue of the Library of the Surgeon-General's Office, United States Army written by Library of the Surgeon-General's Office (U.S.) and published by . This book was released on 1903 with total page 920 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Méta-analyses des caractéristiques musculaires afin de prédire la tendreté de la viande bovine by : Sghaïer Chriki
Download or read book Méta-analyses des caractéristiques musculaires afin de prédire la tendreté de la viande bovine written by Sghaïer Chriki and published by . This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Un des enjeux de la filière bovine est la maîtrise et la prédiction de la tendreté de la viande, critère important pour les consommateurs. Inscrite dans le programme européen ProSafeBeef, ma thèse avait pour objectif de mieux prédire la tendreté par méta-analyse à partir des caractéristiques biochimiques du muscle. Pour cela, mon travail de thèse s'est appuyé sur la base de données BIF-Beef regroupant des données individuelles issues de plusieurs programmes de recherche, allant de l'animal à la viande en passant par la carcasse et le muscle. Une première méta-analyse a montré que le muscle Semitendinosus (ST) est de type plus rapide glycolytique que le Longissimus thoracis (LT) chez les mâles entiers et les femelles mais pas chez les mâles castrés. Après avoir identifié par une approche par classe de tendreté les caractéristiques musculaires associées à la tendreté, nous avons montré que ces caractéristiques sont différentes entre muscles et types d'animaux. Dans le muscle LT des taurillons, la surface moyenne des fibres musculaires est la variable qui joue le principal rôle sur la tendreté sensorielle où elle explique 2% de la variabilité des notes de tendreté. Principalement dans le muscle ST, les teneurs en collagène total et insoluble et l'activité enzymatique du métabolisme glycolytique expliquent au plus 6% chacun de la variabilité de la force de cisaillement. Malgré ces faibles parts de variabilité expliquée de la tendreté, ces conclusions validées sur un grand volume de données sont importantes pour préparer de nouveaux projets visant à compléter cette démarche en prenant en compte d'autres caractéristiques telles que des biomarqueurs génomiques.
Book Synopsis Dromedary Camel Behavior and Welfare by : Barbara Padalino
Download or read book Dromedary Camel Behavior and Welfare written by Barbara Padalino and published by Springer Nature. This book was released on 2024-01-20 with total page 262 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume gives a comprehensive review on dromedary camel handling and management by respecting its welfare, which is a global first. Beyond that, it provides a new welfare assessment tool.Expert authors lay the groundwork for understanding the animals by covering domestication, camels ́ behavioral repertoire and needs, as well as dromedary camel genetics and coping with production systems. Then, the reader is equipped with the latest expertise on good management practices in camel farms, including transport, feeding, housing from racing to dairy systems, and health and hygiene. Moreover, the impact of innovative reproduction techniques and, finally, slaughter are taken into account. Camels, long confined to desert areas and kept extensively, have recently faced changes in husbandry systems and their environment. Intensification and specialization for milk, meat or sport purpose, as well as new geographic conditions have had significant impact on camel welfare. This book is a must-read for all camel industry members, breeders, veterinarians, and researchers, who want to practice camel breeding and management while safeguarding the behavioral needs and welfare of these amazing animals.
Author :International Association of Veterinary Food Hygienists. Symposium Publisher : ISBN 13 : Total Pages :252 pages Book Rating :4.:/5 (37 download)
Book Synopsis Proceedings by : International Association of Veterinary Food Hygienists. Symposium
Download or read book Proceedings written by International Association of Veterinary Food Hygienists. Symposium and published by . This book was released on 1956 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Proceedings [of The] Symposium by : World Association of Veterinary Food-Hygienists
Download or read book Proceedings [of The] Symposium written by World Association of Veterinary Food-Hygienists and published by . This book was released on 1956 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Secrets of the Butcher by : Arthur Le Caisne
Download or read book Secrets of the Butcher written by Arthur Le Caisne and published by Black Dog & Leventhal. This book was released on 2018-05-01 with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt: This modern manual for the meat lover reveals the best-kept secrets of the world's best breeders and butchers along with the latest culinary and scientific research on how to select, butcher, prepare, and cook every kind of meat including beef, pork, lamb, poultry, and wild game. In Secrets of the Butcher, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Organized by type of protein -- beef, veal, pork, lamb, poultry, and turkey -- the book categorizes and describes the origin and characteristics of the best of each type. Secrets of the Butcher also includes state-of-the-art information on techniques and little know tricks of the trade, including answers to variety of questions such as What is dry aging? Is a sharp knife the best to cut meat? Is it better to pre-salt meat several days in advance or just before or after cooking and why? Do marinades really works? At what temperature is it best to cook meat? Is resting the meat after cooking really necessary? And much more. Accurate, scientific, and fully illustrated throughout with clear and useful four-color illustrations, Secrets of the Butcher is a must have for anyone serious about cooking meat.
Book Synopsis Muscle Hypertrophy of Genetic Origin and its use to Improve Beef Production by : J.W. King
Download or read book Muscle Hypertrophy of Genetic Origin and its use to Improve Beef Production written by J.W. King and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 660 pages. Available in PDF, EPUB and Kindle. Book excerpt: This publication contains the proceedings of a seminar held in Toulouse, France, on 10th, 11th and 12th June 1980, under the auspices of the Commission of the European Communities, Directorate General for Agriculture, Division for the Coordination of Agricultural Research, as part of a programme of research on beef production. The seminar was intended to bring together available experience on the utilisation of hereditary muscular hypertrophy for meat production in the member states of the European Communities. Although the phenomenon of double muscling has been exploited in various countries, particularly France, Italy and Belgium, different breeds are used and different methods of exploitation employed. An attempt was therefore made to bring together the collective experience of participants. Contributions ranged from those on the inheritance of muscular hypertrophy to alternative production systems and from fundamental studies of muscle growth to practical ways of selling the additional musrile found in animals with muscular hypertrophy. The collection of assembled papers and discussions thus represents one of the most extensive reviews of the subject that has been attempted.
Book Synopsis Bibliographic Guide to Refrigeration 1965–1968 by : Sam Stuart
Download or read book Bibliographic Guide to Refrigeration 1965–1968 written by Sam Stuart and published by Elsevier. This book was released on 2013-10-22 with total page 649 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bibliographic Guide to Refrigeration 1965-1968 is a bibliographic guide to all the documents abstracted in the International Institute of Refrigeration Bulletin during the period 1965-1968. The references include nearly 7,000 reports, articles, and communications, classified according to subjects, and followed by a listing of books. This book is divided into 10 parts and begins with a listing of references on thermodynamics, heat transfer, and other basic physical phenomena relating to refrigeration, including desiccation and measurements of temperature, humidity, and pressure. The next sections are devoted to the physics of low temperatures and cryogenics; production and distribution of cold; refrigerating plants (mainly in the food domain); and refrigerated transport and packaging. Other references deal with air conditioning and heat pumps; and industrial, biological, medical, and agricultural applications of refrigeration. The final section focuses on standards and regulations, economics and statistics, and education and trade activities in the refrigeration industry. This guide is intended to assist researchers, engineers, manufacturers, and operators who are in either constant or occasional contact with the refrigeration domain.
Book Synopsis Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement by : Mohammed Gagaoua
Download or read book Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement written by Mohammed Gagaoua and published by MDPI. This book was released on 2020-04-24 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt: Within the idea and objective of bringing together original studies dealing with the continuum aspects of meat, i.e., from farm to fork, this book grouped papers on the study of the nutritional, sensory, and technological aspects of carcass, muscle, meat, and meat-product qualities. This nook highlights a great part of the research activities in the field of meat science. A total of 14 original studies and one comprehensive review were edited within five main topics: (i) production systems and rearing practices, (ii) prediction of meat quality, (iii) statistical approaches for meat quality prediction/management, (iv) muscle biochemistry and proteomics techniques, and (v) consumer acceptability, development, and characterization of meat products.
Download or read book Research for Farmers written by and published by . This book was released on 1980 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Poultry Meat Processing and Quality by : G. C. Mead
Download or read book Poultry Meat Processing and Quality written by G. C. Mead and published by Woodhead Publishing. This book was released on 2004-06 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat quality and consumer requirements; Breeding and quality of poultry; Husbandry techniques; Stunning and slaughter of poultry; Primary processing of poultry; Further processing of poultry; Poultry packaging; Poultry refrigeration; Other poultry preservation techniques; Production of turkeys, geese, ducks and game birds; Microbial hazards in poultry production and processing; Chemical residues in poultry; Shelf-life and spoilage of poultry meat; Measuring quality parameters; Managing the safety and quality of poultry meat;Treatment and disposal of poultry processing waste.
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