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Author :
Publisher :
ISBN 13 :
Total Pages : 16 pages
Book Rating : 4.:/5 (199 download)
Download or read book The Adverse Effects on Meat Tenderness of Rapid Chilling Or Freezing in the Pre-rigor State written by and published by . This book was released on 1972* with total page 16 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Carrick Devine
Publisher : Elsevier
ISBN 13 : 0123847346
Total Pages : 1697 pages
Book Rating : 4.1/5 (238 download)
Download or read book Encyclopedia of Meat Sciences written by Carrick Devine and published by Elsevier. This book was released on 2014-07-22 with total page 1697 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout
Author : Aurel Ciobanu
Publisher : CRC Press
ISBN 13 : 9780856260186
Total Pages : 506 pages
Book Rating : 4.2/5 (61 download)
Download or read book Cooling Technology in the Food Industry written by Aurel Ciobanu and published by CRC Press. This book was released on 1976 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scientific background. General systems applied in food refrigeration. Applications: meat, poultry, fish, milk and dairy products, eggs, fruits and vegetables, ice cream, prepared foods, fermented beverages, other food products, cold chain.
Author : B. B. Marsh
Publisher :
ISBN 13 :
Total Pages : 7 pages
Book Rating : 4.:/5 (174 download)
Download or read book Studies in Meat Tenderness written by B. B. Marsh and published by . This book was released on 1968 with total page 7 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Oluwatosin Ademola Ijabadeniyi
Publisher : Walter de Gruyter GmbH & Co KG
ISBN 13 : 3110667460
Total Pages : 538 pages
Book Rating : 4.1/5 (16 download)
Download or read book Food Science and Technology written by Oluwatosin Ademola Ijabadeniyi and published by Walter de Gruyter GmbH & Co KG. This book was released on 2020-12-07 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.
Author : Fidel Toldrá
Publisher : Springer Science & Business Media
ISBN 13 : 0387890262
Total Pages : 701 pages
Book Rating : 4.3/5 (878 download)
Download or read book Safety of Meat and Processed Meat written by Fidel Toldrá and published by Springer Science & Business Media. This book was released on 2009-04-21 with total page 701 pages. Available in PDF, EPUB and Kindle. Book excerpt: Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product. To achieve this goal, the editor uses five approaches. The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The second part focuses on main technologies for meat decontamination as well as developments like active packaging or bioprotective cultures to extend the shelf life. The third part presents non-biological contaminants and residues in meat and meat products including nitrosamines, PAH, veterinary drugs and environmental compounds. The fourth part discusses current methodologies for the detection of microorganisms, its toxins, veterinary drugs, environmental contaminants and GMOs, and the final part deals with predictive models, risk assessment, regulations on meat safety, consumer perception, and other recent trends in the field. This book is written by distinguished international contributors with excellent experience and reputation. In addition, brings together advances in different safety approaches.
Author : A. K. Haghi
Publisher : CRC Press
ISBN 13 : 1482231662
Total Pages : 416 pages
Book Rating : 4.4/5 (822 download)
Download or read book Food Composition and Analysis written by A. K. Haghi and published by CRC Press. This book was released on 2014-05-01 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of me
Author : R. A. Lawrie
Publisher : Woodhead Publishing
ISBN 13 : 184569161X
Total Pages : 461 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 461 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 : M. Shafiur Rahman
Publisher : CRC Press
ISBN 13 : 1498740499
Total Pages : 1103 pages
Book Rating : 4.4/5 (987 download)
Download or read book Handbook of Food Preservation written by M. Shafiur Rahman and published by CRC Press. This book was released on 2020-06-10 with total page 1103 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.
Author : Ralston Andrew Lawrie
Publisher : Woodhead Publishing
ISBN 13 : 9781855733954
Total Pages : 356 pages
Book Rating : 4.7/5 (339 download)
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.
Author : Osman Mahgoub
Publisher : CABI
ISBN 13 : 1845938496
Total Pages : 371 pages
Book Rating : 4.8/5 (459 download)
Download or read book Goat Meat Production and Quality written by Osman Mahgoub and published by CABI. This book was released on 2012 with total page 371 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat. The mineral, amino acid and fatty acid composition of goat meat is also addressed, along with a discussion of its nutritive value, aimed at highlighting its health benefits over other red meats.
Author : Annamarie White
Publisher :
ISBN 13 :
Total Pages : 206 pages
Book Rating : 4.:/5 (795 download)
Download or read book The Effects of Pre-rigor Conditions on the Tenderness of Beef written by Annamarie White and published by . This book was released on 2005 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: The overall objective of this study was to manipulate pre-rigor beef in order to identify the effects of a range of pre-rigor conditions on the tenderness of beef. The biochemical conditions of bovine muscles during the pre-rigor period were manipulated by using electrical stimulation (ES) and controlling muscle temperature in order to identify the key factors which influence the tenderness of hot-boned beef. ES was applied to hot-boned bovine M. longissimus dorsi (LD) and M. semimembranousus (SM) which were subsequently subjected to fast (2oC) and slow (10oC) chilling regimes. Hot-boned muscles which were non-electrically stimulated (NES) had significantly higher Warner Bratzler shear force(WBSF) values and shorter sarcomere lengths than cold-boned muscles. ES prevented cold shortening in the not-boned SM muscle but not in the LD muscle. ES increased the tenderness of not-boned SM and LD muscles at both chilling temperatures irrespective of whether or not cold shortening occurred. Thus indicating that preventing muscle shortening is not the only mechanism in which ES produces tender beef. SDS-PAGE (sodium dodecyl sulphate poly acrylamide gel electrophoresis) electrophoretograms indicated that ES did not enhance proteolysis during post-mortem ageing. A combination of ES and slow chilling produced the most tender hot-boned beef. The post-mortem glycolytic behaviour of bovine LD was altered by subjecting muscles to early post-mortem temperatures of 0 25oC. The rate of pH decline increased with increasing temperature. The interaction between temperature, pH, WBSF values and sarcomere length was investigated. A pH range of 5.9 to 6.1 at 3 hours post-mortem (pH3) produced consistently tender beef where cold shortening was avoided. Sarcomere length was not a good indicator of tenderness in cold shortened muscles as some cold shortened muscles were tender and some tough. Cold shortened muscles showed the greatest amount of variation in tenderness at day 14 post-mortem and underwent the greatest amount of tenderisation and proteolysis between 2 and 14 days post-mortem than non-cold shortened muscles. It appeared that cold shortening or a combination of cold shortening and proteolysis may induce variation in tenderness at day 14 post-mortem.
Author : Harold D. Hafs
Publisher : Academic Press
ISBN 13 : 0080918530
Total Pages : 347 pages
Book Rating : 4.0/5 (89 download)
Download or read book Low-Fat Meats written by Harold D. Hafs and published by Academic Press. This book was released on 2012-12-02 with total page 347 pages. Available in PDF, EPUB and Kindle. Book excerpt: This treatise embraces all of the various efforts to reduce fat in meat. Establishing methods such as breeding and feeding to control fatness are covered, but emphasis is on emerging technologies including meat processing and partitioning agents to reduce fat. Human implicaitons, such as health, social, ethical, and economic factors, are given special attention. Sensory charcteristics of low-fat meat, animal well being, and two new directions for the future are also discussed. Low-Fat Meats: Design Strategies and Human Implications provides an up-to-date overview of the technologies to produce low-fat meat, with a balanced discussion of the issues.Paying speical attention to health, social ethical, and economic implications inherent in developing low-fat meats, this volume also discusses sensory characteristics of low-fat meat, animal well being, and new directions for the future.
Author : C J Kennedy
Publisher : Woodhead Publishing
ISBN 13 : 9781855734128
Total Pages : 308 pages
Book Rating : 4.7/5 (341 download)
Download or read book Managing Frozen Foods written by C J Kennedy and published by Woodhead Publishing. This book was released on 2000-06-27 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: An overview of frozen food technology and processes of the supply chain from the farm to the freezer of the consumer. Specialists in each field cover the particular concerns involved in freezing fruit, vegetables, meat, and fish.
Author : Alaa El-Din A. Bekhit
Publisher : CRC Press
ISBN 13 : 1315354667
Total Pages : 523 pages
Book Rating : 4.3/5 (153 download)
Download or read book Advances in Meat Processing Technology written by Alaa El-Din A. Bekhit and published by CRC Press. This book was released on 2017-09-29 with total page 523 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.
Author :
Publisher :
ISBN 13 :
Total Pages : 1742 pages
Book Rating : 4.0/5 ( download)
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1992 with total page 1742 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Michael Stringer
Publisher : Woodhead Publishing
ISBN 13 : 9781855734999
Total Pages : 506 pages
Book Rating : 4.7/5 (349 download)
Download or read book Chilled Foods written by Michael Stringer and published by Woodhead Publishing. This book was released on 2000 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines aspects of the chilled food industry including the market, applicable legislation, variety selection, refrigeration, temperature control, quality and safety, microbiology, and shelf-life.
