Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Biochemical Basis Of The Effect Of Pre Slaughter Stress And Post Slaughter Processing Conditions On Meat Tenderness
Download Biochemical Basis Of The Effect Of Pre Slaughter Stress And Post Slaughter Processing Conditions On Meat Tenderness full books in PDF, epub, and Kindle. Read online Biochemical Basis Of The Effect Of Pre Slaughter Stress And Post Slaughter Processing Conditions On Meat Tenderness ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Biochemical Basis of the Effect of Pre-slaughter Stress and Post-slaughter Processing Conditions on Meat Tenderness by : Friday Osas Obanor
Download or read book Biochemical Basis of the Effect of Pre-slaughter Stress and Post-slaughter Processing Conditions on Meat Tenderness written by Friday Osas Obanor and published by . This book was released on 2002 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Biogenic Amines on Food Safety by : Claudia Ruiz-Capillas
Download or read book Biogenic Amines on Food Safety written by Claudia Ruiz-Capillas and published by MDPI. This book was released on 2019-07-16 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biogenic amines have been known for some time. These compounds are found in varying concentrations in a wide range of foods (fish, cheese, meat, wine, beer, vegetables, etc.) and their formations are influenced by different factors associated to those foods (composition, additives, ingredients, storage, microorganism, packaging, handing, conservation, etc.). The intake of foods containing high concentrations of biogenic amines can present a health hazard. Additionally, they have been used to establish indexes in various foods in order to signal the degree of freshness and/or deterioration of food. Nowadays, there has been an increase in the number of food poisoning episodes in consumers associated with the presence of these biogenic amines, mainly associated with histamines. Food safety is one of the main concerns of the consumer and safety agencies of different countries (EFSA, FDA, FSCJ, etc.), which have, as one of their main objectives, to control these biogenic amines, principally histamine, to assure a high level of food safety. Therefore, it is necessary to deepen our understanding of the formation, monitoring and reduction of biogenic amines during the development, processing and storage of food, even the effect of biogenic amines in consumers after digestion of foods with different levels of these compounds. With this aim, we are preparing a Special Issue on the topic of "Biogenic Amines in Food Safety", and we invite researchers to contribute original and unpublished research articles and reviews articles that involve studies of biogenic amines in food, which can provide an update to our knowledge of these compounds and their impacts on food quality and food safety.
Book Synopsis Meat and Nutrition by : Chhabi Lal Ranabhat
Download or read book Meat and Nutrition written by Chhabi Lal Ranabhat and published by BoD – Books on Demand. This book was released on 2021-07-28 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides new insights into the production of meat, the burden of diseases associated with excessive meat consumption, undernutrition associated with insufficiency of meat products, and different health-related indicators related to meat and nutrition. This book is useful for researchers, policy makers, and students in medical science, food science, nursing, and public health.
Book Synopsis Effects of Pre-slaughter Stress and Electrical Stimulation Intensity on Meat Tenderness by : Molebeledi Horatius Dambe Mareko
Download or read book Effects of Pre-slaughter Stress and Electrical Stimulation Intensity on Meat Tenderness written by Molebeledi Horatius Dambe Mareko and published by . This book was released on 2000 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :United States. Cooperative State Research Service. Current Research Information System Publisher : ISBN 13 : Total Pages :940 pages Book Rating :4.:/5 (31 download)
Book Synopsis Swine Research by : United States. Cooperative State Research Service. Current Research Information System
Download or read book Swine Research written by United States. Cooperative State Research Service. Current Research Information System and published by . This book was released on 1983 with total page 940 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Effects of Pre-slaughter Treatment, Post-mortem Aging, and Cooking Method on Certain Organoleptic Characteristics of Beef Muscles by : Paul Kermith Lewis
Download or read book Effects of Pre-slaughter Treatment, Post-mortem Aging, and Cooking Method on Certain Organoleptic Characteristics of Beef Muscles written by Paul Kermith Lewis and published by . This book was released on 1965 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 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
Book Synopsis Enzymes in Food Biotechnology by : Mohammed Kuddus
Download or read book Enzymes in Food Biotechnology written by Mohammed Kuddus and published by Academic Press. This book was released on 2018-08-23 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes. - Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering - Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes - Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry
Book Synopsis The Effects of Pre-rigor Conditions on the Tenderness of Beef by : Annamarie White
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.
Book Synopsis Improving the Sensory and Nutritional Quality of Fresh Meat by : Joseph Kerry
Download or read book Improving the Sensory and Nutritional Quality of Fresh Meat written by Joseph Kerry and published by Elsevier. This book was released on 2009-01-22 with total page 687 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality.Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included.With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. - Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging - Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity - Examines production and processing strategies to optimise meat quality, including the current state of development and future potential
Book Synopsis Meat Quality by : Wieslaw Przybylski, PhD
Download or read book Meat Quality written by Wieslaw Przybylski, PhD and published by CRC Press. This book was released on 2015-10-15 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of produc
Book Synopsis Effects of Pre-slaughter Stress on Beef and Pork Carcass Characteristics by : R. K. Miller
Download or read book Effects of Pre-slaughter Stress on Beef and Pork Carcass Characteristics written by R. K. Miller and published by . This book was released on 1980 with total page 2 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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
Book Synopsis Effects of Pre-Slaughter Stress on Meat Characteristics and Consumer Experience by : Bruno I. Cappellozza
Download or read book Effects of Pre-Slaughter Stress on Meat Characteristics and Consumer Experience written by Bruno I. Cappellozza and published by . This book was released on 2019 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The current concern regarding how animals are raised, which kind of feedstuffs were fed, and the management activities employed in the livestock segment system is increasing, primarily due to the public and/or customer opinion. Therefore, a positive pressure is being placed in the industry/production to be more effective in communicating these processes and to explain what indeed occurs during the animal,Äôs productive life, from birth to slaughter. Hence, it is imperative to explain what type of situations animals face during their productive lives and how these might impact productive, health, and the quality of the final product sold at the supermarket. Additionally, it is important to understand that technologies have been developed that could mitigate some of these stress-related losses (health and productive), as well as to improve meat quality traits and overall customer eating experience.
Book Synopsis Poultry Meat Processing and Quality by : G Mead
Download or read book Poultry Meat Processing and Quality written by G Mead and published by Elsevier. This book was released on 2004-06-01 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production. - An essential reference for the entire poultry meat industry - Reviews the key issues affecting poultry meat quality in production and processing - Extensive analysis of poultry meat safety issues
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1972 with total page 1272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook of Poultry Science and Technology, Secondary Processing by : Isabel Guerrero-Legarreta
Download or read book Handbook of Poultry Science and Technology, Secondary Processing written by Isabel Guerrero-Legarreta and published by John Wiley and Sons. This book was released on 2010-03-30 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms
