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Author : Elton D. Aberle
Publisher : Kendall Hunt
ISBN 13 : 9780787247201
Total Pages : 386 pages
Book Rating : 4.2/5 (472 download)
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 : Elton D Aberle
Publisher :
ISBN 13 : 9781792440069
Total Pages : pages
Book Rating : 4.4/5 (4 download)
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 : Vijay Singh
Publisher : New India Publishing Agency
ISBN 13 : 9383305797
Total Pages : 6 pages
Book Rating : 4.3/5 (833 download)
Download or read book Principles of Meat Technology written by Vijay Singh and published by New India Publishing Agency. This book was released on 2015-09-15 with total page 6 pages. Available in PDF, EPUB and Kindle. Book excerpt: The 2nd edition of book entitled "Principles of Meat Technology" has been designed and modified as per the recent requirement of the Veterinary Professionals and is entirely based on recent course-curriculum of Veterinary Council of India. All the topics included in VCI syllabus for Meat Science subject have been illustrated and discussed in detail with the supplementation of previous edition. The reference material and current scientific information on the subject has been updated which will be of immense value for meat processing industry and persons having some stakes in this subject. This book is broadly covering fresh meat and aquatic foods, their processing, preservation, packaging, standards and biotechnological applications in this specialized field with recent innovations. In this edition book will serve the purpose of impartation of knowledge, skill and update material to acquaint the students of Veterinary Science. It is also due to upgradation of each and every of the book with recent knowledge and innovations. The themes mentioned in the syllabus of VCI is very well covered particularly meat structure, product's quality, handling and processing is very well documented. So authors believe that efforts put in this edition of book in form of material, scientific facts and language will help in understanding the meat science to the students of veterinary science, food science and technology, fish technology, meat technologists, academicians of this field, technicians engaged and the processors of animals and fish products.
Author : Harold B. Hedrick
Publisher : Kendall/Hunt Publishing Company
ISBN 13 :
Total Pages : 378 pages
Book Rating : 4.E/5 ( download)
Download or read book Principles of Meat Science written by Harold B. Hedrick and published by Kendall/Hunt Publishing Company. This book was released on 1994 with total page 378 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 : 4.1/5 (281 download)
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 : Shai Barbut
Publisher :
ISBN 13 : 9780889556256
Total Pages : pages
Book Rating : 4.5/5 (562 download)
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:
Author : R. A. Lawrie
Publisher : Elsevier
ISBN 13 : 1483279561
Total Pages : 285 pages
Book Rating : 4.4/5 (832 download)
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.
Author : P. D. Warriss
Publisher : CABI
ISBN 13 : 1845935934
Total Pages : 242 pages
Book Rating : 4.8/5 (459 download)
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 : R. A. Lawrie
Publisher : Woodhead Publishing
ISBN 13 : 184569161X
Total Pages : 464 pages
Book Rating : 4.8/5 (456 download)
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 : Fidel Toldra
Publisher : Woodhead Publishing
ISBN 13 : 0081006977
Total Pages : 730 pages
Book Rating : 4.0/5 (81 download)
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 : Min Du, Ph.D.
Publisher : CRC Press
ISBN 13 : 1439882037
Total Pages : 360 pages
Book Rating : 4.4/5 (398 download)
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 : Fidel Toldrá
Publisher : John Wiley & Sons
ISBN 13 : 0470376341
Total Pages : 575 pages
Book Rating : 4.4/5 (73 download)
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.
Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 1439836833
Total Pages : 1003 pages
Book Rating : 4.4/5 (398 download)
Download or read book Handbook of Meat and Meat Processing, Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-01-11 with total page 1003 pages. Available in PDF, EPUB and Kindle. Book excerpt: Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Author : Max D. Judge
Publisher : Kendall/Hunt Publishing Company
ISBN 13 :
Total Pages : 368 pages
Book Rating : 4.:/5 (319 download)
Download or read book Principles of Meat Science written by Max D. Judge and published by Kendall/Hunt Publishing Company. This book was released on 1989 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat as a food; Muscle and associated tissues; Structure and composition of muscle and associated tissues; Growth and development of carcass tissues; The mechanism of muscle contraction; Meat science; Conversion of muscle to meat and development of meat quality; Properties of fresh meat; Principles of meat processing; Microbiology, deterioration and contamination of meat; Storage and preservation of meat; Retail meat merchandising; Meat for food service; Palatability and cookery of meat; Nutritive value of meat; Meat inspection; Meat grading and evaluation; By-products of the meat industry.
Author : John C. Forrest
Publisher : W.H. Freeman
ISBN 13 : 9780716707431
Total Pages : 417 pages
Book Rating : 4.7/5 (74 download)
Download or read book Principles of Meat Science written by John C. Forrest and published by W.H. Freeman. This book was released on 1975 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Neville G. Gregory
Publisher : CABI
ISBN 13 : 1845932153
Total Pages : 309 pages
Book Rating : 4.8/5 (459 download)
Download or read book Animal Welfare and Meat Production written by Neville G. Gregory and published by CABI. This book was released on 2007-01-01 with total page 309 pages. Available in PDF, EPUB and Kindle. Book excerpt: "It is essential reading for students and practitioners in animal welfare and animal science, and will also be of interest to readers in meat, veterinary and food sciences, and applied ethology."--BOOK JACKET.
Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128156880
Total Pages : 274 pages
Book Rating : 4.1/5 (281 download)
Download or read book Sustainable Meat Production and Processing written by Charis M. Galanakis and published by Academic Press. This book was released on 2018-10-29 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption. The book acts as a guide for meat and animal scientists, technologists, engineers, professionals and producers. The 12 most trending topics of sustainable meat processing and meat by-products management are included, as are advances in ingredient and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products, applications of blood proteins, artificial meat production, possible uses of processed slaughter co-products, and environmental considerations. Finally, the book covers the preferred technologies for sustainable meat production, natural antioxidants as additives in meat products, and facilitators and barriers for foods containing meat co-products. Analyzes the role of novel technologies for sustainable meat processing Covers how to maintain sustainability and achieve high levels of meat quality and safety Presents solutions to improve productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects
