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Author : HOWARD J. SWATLAND
Publisher :
ISBN 13 : 9781789182903
Total Pages : 0 pages
Book Rating : 4.1/5 (829 download)
Download or read book MEAT CUTS AND MUSCLE FOODS written by HOWARD J. SWATLAND and published by . This book was released on 2023 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Burdette C. Breidenstein
Publisher : Springer Science & Business Media
ISBN 13 : 1475759339
Total Pages : 585 pages
Book Rating : 4.4/5 (757 download)
Download or read book Muscle Foods written by Burdette C. Breidenstein and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 585 pages. Available in PDF, EPUB and Kindle. Book excerpt: Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.
Author : Bozzano G Luisa
Publisher : Elsevier
ISBN 13 : 0323139531
Total Pages : 472 pages
Book Rating : 4.3/5 (231 download)
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.
Author : Youling L. Xiong
Publisher : Springer Science & Business Media
ISBN 13 : 1461547318
Total Pages : 426 pages
Book Rating : 4.4/5 (615 download)
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.
Author :
Publisher :
ISBN 13 :
Total Pages : 20 pages
Book Rating : 4.:/5 (154 download)
Download or read book Nutrient Values of Muscle Foods written by and published by . This book was released on 1990 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 654 pages
Book Rating : 4.:/5 (31 download)
Download or read book The Consumer's Choice, Lean Meat written by and published by . This book was released on 1990 with total page 654 pages. Available in PDF, EPUB and Kindle. Book excerpt: This program manual incorporates research-based information currently available on lean meats. The materials were written to accomodate individuals in various age and economic groups and with varying knowledge levels concerning meats. The modules include topics on: livestock industry; meat, nutrition and your health; making sense of meat purchases; preparation of today's lean meat; and meat: a convenience bill of fare. Each module contains an overview of the current topic, possible target audiences for that module, list of supplementary materials, resources and references. Each unit may be taught alone or in a series.
Author : Charles D. Woods
Publisher :
ISBN 13 :
Total Pages : 36 pages
Book Rating : 4.:/5 (3 download)
Download or read book Meats written by Charles D. Woods and published by . This book was released on 1904 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : H. J. Swatland
Publisher :
ISBN 13 : 9781897676301
Total Pages : 245 pages
Book Rating : 4.6/5 (763 download)
Download or read book Meat Cuts and Muscle Foods written by H. J. Swatland and published by . This book was released on 2000 with total page 245 pages. Available in PDF, EPUB and Kindle. Book excerpt: This alphabetical, cross-referenced compendium of meat cuts and muscle foods shows cutting patterns from different countries for beef, pork, lamb, game, fish and poultry as well as invertebrates that produce striated muscle such as shellfish and squid.
Author : José Manuel Lorenzo
Publisher : Springer
ISBN 13 : 3030054845
Total Pages : 416 pages
Book Rating : 4.0/5 (3 download)
Download or read book More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet written by José Manuel Lorenzo and published by Springer. This book was released on 2019-01-31 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and marketing aspects. In promoting a better understanding of the complexities involved in consumer decision making, this book aims to improve the competitiveness of the meat industry through effective informational strategies that can increase consumer acceptance of more convenient, healthy and environmentally friendly meat choices. More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet also focuses on the important role meat plays in the human diet and the evolution of the species. Beneficial factors such as protein, B complex vitamins, zinc, selenium and phosphorus are detailed. Negative factors are discussed as well, with issues such as fat and fatty acid content being addressed for each type of meat presented. In exploring the full range of nutritional benefits, consumer acceptance and carcass characteristics in a large quantity of different types of animal meats from all over the world, this book offers incredible value to researchers looking for a single source on unconventional meat processing.
Author : Burdette C. Breidenstein
Publisher :
ISBN 13 : 9781475759341
Total Pages : 588 pages
Book Rating : 4.7/5 (593 download)
Download or read book Muscle Foods written by Burdette C. Breidenstein and published by . This book was released on 2014-01-15 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Association of Meat Purveyors
Publisher :
ISBN 13 :
Total Pages : 98 pages
Book Rating : 4.0/5 ( download)
Download or read book Meat Buyers Guide to Portion Control Meat Cuts written by National Association of Meat Purveyors and published by . This book was released on 1974 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Live Stock and Meat Board
Publisher :
ISBN 13 :
Total Pages : 20 pages
Book Rating : 4.:/5 (226 download)
Download or read book Nutrient Values of Muscle Foods written by National Live Stock and Meat Board and published by . This book was released on 1990 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charles D. Woods
Publisher :
ISBN 13 : 1440050902
Total Pages : 31 pages
Book Rating : 4.4/5 (4 download)
Download or read book Meats, Composition and Cooking written by Charles D. Woods and published by . This book was released on 2011 with total page 31 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Peter Sanagan
Publisher : Appetite by Random House
ISBN 13 : 0525610359
Total Pages : 712 pages
Book Rating : 4.5/5 (256 download)
Download or read book Cooking Meat written by Peter Sanagan and published by Appetite by Random House. This book was released on 2020-10-20 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Standing slow clap for this masterwork by Peter Sanagan. A better, more comprehensive book on meat and cooking has not been written. A stunning accomplishment.” --Dave McMillan and Frederic Morin, Joe Beef A cookbook to turn passionate meat lovers into confident meat cooks, with more than 120 deliciously meaty recipes from butcher and chef, Peter Sanagan. COOKING MEAT is a meat-lover's guide to everything there is to know about meat, written by Peter Sanagan--chef by training, butcher by trade--who has cooked just about every cut of meat available. From information on sustainable, responsible farming to understanding the different cuts of meats for sale (and what their labels really mean), Cooking Meat is an insider's look at choosing, buying, prepping, cutting, and cooking meat. Inside are more than 120 recipes, from childhood-inspired favorites, like Meatballs, Crispy Baked Chicken Wings, and Memphis-Style Barbecued Side Ribs, to classic comfort food, like Fried Chicken and Steak and Ale Pie, and from elevated cuisine like Duck Confit and international favorites like Lamb Biryani, to simple pared-back dishes like Roasted Fresh Ham. Also included are step-by-step basic butchery techniques, as well as detailed methods for meaty challenges like stuffing your own sausages, cooking a flawless steak, carving poultry, making bacon, and (the number one question a butcher is asked!) roasting the perfect chicken. With a master guide for every common cut of meat, along with the best cooking methods to pair with them (from roasting to braising to grilling to sous viding to pressure cooking), Peter gives you the tools to determine what type of meat you want to cook, and how to get the best results every time. In Cooking Meat, you'll discover an invaluable reference, like a guided tour of the butcher's case, written with one goal: to turn meat lovers into meat cooks.
Author : National Live Stock and Meat Board. Research Department
Publisher :
ISBN 13 :
Total Pages : 63 pages
Book Rating : 4.:/5 (476 download)
Download or read book Nutrient Values of Muscle Foods written by National Live Stock and Meat Board. Research Department and published by . This book was released on 1988 with total page 63 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lynne Curry
Publisher : Echo Point Books & Media, LLC
ISBN 13 :
Total Pages : 502 pages
Book Rating : 4./5 ( download)
Download or read book Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut written by Lynne Curry and published by Echo Point Books & Media, LLC. This book was released on 2021-08-01 with total page 502 pages. Available in PDF, EPUB and Kindle. Book excerpt: With less total fat, more heart-healthy omega-3 fatty acids and more antioxidant vitamins than its grain-fed counterpart, it’s no wonder grass-fed beef is leaping in sales. In Pure Beef, author Lynne Curry answers every home cook’s most important questions about this leaner variety of meat, including how to choose, where to buy and how to prepare it. Featuring a cooking tutorial and an informative beef cut chart, this essential guide explains the difference between grass-fed and grain-fed meat and offers instructions for how to grill, roast, stew, simmer and sauté every cut of artisan beef to perfection. Chapters are organized by cooking methods and corresponding beef cuts, and feature 140 mouthwatering recipes for everyday favorites—from shepherd’s pie to pot roast—as well as global cuisine, including Korean barbecue and Turkish kabobs. This cookbook also includes a full-color photo recipe insert and landscape images throughout. Curry is a former vegetarian who learned to love locally raised beef after moving to Oregon’s remote Wallowa Valley in 2001. Her groundbreaking guide to artisan beef is a must-have for every meat eater who wants a sustainable ranch-to-table dining experience.
Author : Joshua Applestone
Publisher : Clarkson Potter
ISBN 13 : 0307953386
Total Pages : 240 pages
Book Rating : 4.3/5 (79 download)
Download or read book The Butcher's Guide to Well-Raised Meat written by Joshua Applestone and published by Clarkson Potter. This book was released on 2011-06-07 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: The definitive guide to buying, cutting, and cooking local and sustainable meats, from the owners of Applestone Meat Company and the founders of Fleisher’s Grass-Fed and Organic Meats The butcher has reemerged in American culture as an essential guide in avoiding the evils of industrial meat—which not only tastes bad, but is also bad for one’s health and for the environment. Joshua and Jessica Applestone, a former vegan and vegetarian, are trailblazers in this arena. They owned Fleisher’s, an old-school butcher shop with a modern-day mission—sourcing and selling only grass-fed and organic meat. The Applestones’ return to the nearly lost tradition of the buying and nose-to-tail carving of whole animals—all humanely raised close to their shop in New York’s Hudson Valley—has helped to make them rising stars in the food world. The Butcher’s Guide to Well-Raised Meat is a compendium of their firsthand knowledge. This unique book—a guide, memoir, manifesto, and reference in one—shares everything one needs to know about well-raised meat, including why pastured meats are so much better than conventional ones and how to perfectly butcher and cook them at home. Readers will learn which cut of steak to look for as an alternative to the popular hanger (of which each steer has only one), how to host a driveway pig roast, and even how to break down an entire lamb (or just butterfly the shoulder)—all with accompanying step-by-step photographs. Differences among breeds and ideal cooking methods for various cuts and offal are covered, and the Applestones’ decoding of misleading industry terminology and practices will help consumers make smarter, healthier purchases that can also help change what’s wrong with meat in America today. Complete with color and black-and-white photographs, illustrations, and more than a dozen recipes, The Butcher’s Guide to Well-Raised Meat is the definitive guide to eating great meat—responsibly.
