Muscle And Meat Biochemistry

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Muscle and Meat Biochemistry

Author : A.M. Pearson
Publisher : Elsevier
ISBN 13 : 0323149294
Total Pages : 468 pages
Book Rating : 4.3/5 (231 download)

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Book Synopsis Muscle and Meat Biochemistry by : A.M. Pearson

Download or read book Muscle and Meat Biochemistry written by A.M. Pearson and published by Elsevier. This book was released on 2012-12-02 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: Muscle and Meat Biochemistry teaches the different concepts and topics under the eponymous subject. The book covers the gross and detailed composition and structure of muscles and the relationship of the nervous system with the muscular system; muscle cell differentiation and growth; proteins of the thick filament; and the molecular structure and enzymatic activity of myosin. The text also discusses the proteins found in the thin filament - actin, troponin, and myosin; skeletal muscle growth; protein metabolism; and fiber types. The book also encompasses cardiac and smooth muscle; sarcoplasmic proteins; the connective tissues - collagen, elastin, and ground substance; and the postmortem changes during conversion of muscle to meat. The text is recommended for advanced undergraduate and graduate students, as well as for scientists who would like to know more about muscle biology, muscle physiology, and meat science.

Handbook of Fermented Meat and Poultry

Author : Fidel Toldrá
Publisher : John Wiley & Sons
ISBN 13 : 0470376341
Total Pages : 575 pages
Book Rating : 4.4/5 (73 download)

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Book Synopsis Handbook of Fermented Meat and Poultry by : Fidel Toldrá

Download or read book Handbook of Fermented Meat and Poultry written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 575 pages. Available in PDF, EPUB and Kindle. Book excerpt: An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.

Applied Muscle Biology and Meat Science

Author : Min Du, Ph.D.
Publisher : CRC Press
ISBN 13 : 1439882037
Total Pages : 360 pages
Book Rating : 4.4/5 (398 download)

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Book Synopsis Applied Muscle Biology and Meat Science by : Min Du, Ph.D.

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.

The Physiology and Biochemistry of Muscle as a Food

Author : Ernest J. Briskey
Publisher :
ISBN 13 :
Total Pages : 437 pages
Book Rating : 4.:/5 (61 download)

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Book Synopsis The Physiology and Biochemistry of Muscle as a Food by : Ernest J. Briskey

Download or read book The Physiology and Biochemistry of Muscle as a Food written by Ernest J. Briskey and published by . This book was released on 1966 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Lawrie’s Meat Science

Author : R. A. Lawrie
Publisher : Woodhead Publishing
ISBN 13 : 184569161X
Total Pages : 464 pages
Book Rating : 4.8/5 (456 download)

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Book Synopsis Lawrie’s Meat Science by : R. A. Lawrie

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

Meat Science

Author : R. A. Lawrie
Publisher : Elsevier
ISBN 13 : 1483279561
Total Pages : 285 pages
Book Rating : 4.4/5 (832 download)

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Book Synopsis Meat Science by : R. A. Lawrie

Download or read book Meat Science written by R. A. Lawrie and published by Elsevier. This book was released on 2013-10-22 with total page 285 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book. This publication is beneficial to students and individuals researching on the food science of meat.

The Physiology and Biochemistry of Muscle as a Food

Author : E. J. Briskey
Publisher :
ISBN 13 : 9780783770208
Total Pages : 437 pages
Book Rating : 4.7/5 (72 download)

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Book Synopsis The Physiology and Biochemistry of Muscle as a Food by : E. J. Briskey

Download or read book The Physiology and Biochemistry of Muscle as a Food written by E. J. Briskey and published by . This book was released on 1966 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt:

The Physiology and Biochemistry of Muscle as a Food

Author : Ernest Joseph Briskey
Publisher :
ISBN 13 :
Total Pages : 437 pages
Book Rating : 4.:/5 (49 download)

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Book Synopsis The Physiology and Biochemistry of Muscle as a Food by : Ernest Joseph Briskey

Download or read book The Physiology and Biochemistry of Muscle as a Food written by Ernest Joseph Briskey and published by . This book was released on 1998 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Meat Science and Applications

Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 0824741692
Total Pages : 727 pages
Book Rating : 4.8/5 (247 download)

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Book Synopsis Meat Science and Applications by : Y. H. Hui

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 727 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 examples and helpful diagrams.

Lawrie's Meat Science, Sixth Edition

Author : Ralston Andrew Lawrie
Publisher : Woodhead Publishing
ISBN 13 : 9781855733954
Total Pages : 356 pages
Book Rating : 4.7/5 (339 download)

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Book Synopsis Lawrie's Meat Science, Sixth Edition by : Ralston Andrew Lawrie

Download or read book Lawrie's Meat Science, Sixth Edition written by Ralston Andrew Lawrie and published by Woodhead Publishing. This book was released on 1998-07 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.

Meat Science, Fifth Edition

Author : Ralston Andrew Lawrie
Publisher : CRC Press
ISBN 13 :
Total Pages : 316 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Meat Science, Fifth Edition by : Ralston Andrew Lawrie

Download or read book Meat Science, Fifth Edition written by Ralston Andrew Lawrie and published by CRC Press. This book was released on 1991 with total page 316 pages. Available in PDF, EPUB and Kindle. Book excerpt: A textbook for students of food science and technology and nutrition, or people in those fields just beginning to deal with meat. Among the topics are the growth of muscle by animals and its conversion to meat by people, spoilage, storage and preservation, quality, and nutrition. The fifth edition (first in 1966, latest in 1985) discusses new information from biochemistry and biophysics, new sources of meat, and increasing muscle growth without the use of hormones. Annotation copyrighted by Book News, Inc., Portland, OR

Quality Attributes of Muscle Foods

Author : Youling L. Xiong
Publisher : Springer Science & Business Media
ISBN 13 : 1461547318
Total Pages : 426 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Quality Attributes of Muscle Foods by : Youling L. Xiong

Download or read book Quality Attributes of Muscle Foods written by Youling L. Xiong and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt: A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.

Designing Foods

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309037980
Total Pages : 384 pages
Book Rating : 4.3/5 (9 download)

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Book Synopsis Designing Foods by : National Research Council

Download or read book Designing Foods written by National Research Council and published by National Academies Press. This book was released on 1988-02-01 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

Author : Mohammed Gagaoua
Publisher : MDPI
ISBN 13 : 3039286900
Total Pages : 236 pages
Book Rating : 4.0/5 (392 download)

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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.

Muscle Development of Livestock Animals

Author : M. F. W. te Pas
Publisher : Cabi
ISBN 13 : 9780851998114
Total Pages : 411 pages
Book Rating : 4.9/5 (981 download)

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Book Synopsis Muscle Development of Livestock Animals by : M. F. W. te Pas

Download or read book Muscle Development of Livestock Animals written by M. F. W. te Pas and published by Cabi. This book was released on 2004-01-01 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: Number and size of muscle fibres in relation to meat production. Fibre type identification and functional characterization in adult livestock animals. Manipulation of muscle fibre number during prenatal development. The effect of growth and exercise on muscle characteristics in relation to meat quality. Nutrition, hormone receptor expression and gene interactions: implications for development and disease. The impact of minerals and micronutrients on growth control. Na+ K+-ATPase in skeletal muscle: significance of exercise and thyroid hormones for development and performance. local and ystemic regulation of muscle growth. Proteolytic systems and the regulation of muscle remodelling and breakdown. Themuscle regulatory factors gene family in relation to meat production.The muscle transcriptome. Genome analysis of QTL for muscle tissue development and meat quality. Functional genomics and proteomics in relation to muscle tissue. Role of myostatin in muscle growth. The callipyge mutation for sheep muscular hypertrophy genetics, physiology and meat quality. Genetic control of intramuscular fat accretion, Post-mortem muscle proteolysis and meat tenderness.Water-holding capacity of meat.

The Physiology and Biochemistry of Muscle as a Food

Author : Ernest Joseph Briskey
Publisher :
ISBN 13 :
Total Pages : 437 pages
Book Rating : 4.:/5 (476 download)

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Book Synopsis The Physiology and Biochemistry of Muscle as a Food by : Ernest Joseph Briskey

Download or read book The Physiology and Biochemistry of Muscle as a Food written by Ernest Joseph Briskey and published by . This book was released on 1966 with total page 437 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Muscle as Food

Author : Peter J. Bechtel
Publisher :
ISBN 13 : 9780120841905
Total Pages : 459 pages
Book Rating : 4.8/5 (419 download)

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Book Synopsis Muscle as Food by : Peter J. Bechtel

Download or read book Muscle as Food written by Peter J. Bechtel and published by . This book was released on 1986-01-01 with total page 459 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, 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 proteins biochemical and physical changes during the conversion process changes occuring during storage and preservation functional properties of the myofibrillar system sensory and nutritional composition. This volume is a valuable teaching tool and reference source for students and researchers in the food, meat, and animal sciences.