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Muscle Et Viande De Ruminant
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Book Synopsis Muscle et viande de ruminant by : Dominique Bauchart
Download or read book Muscle et viande de ruminant written by Dominique Bauchart and published by Editions Quae. This book was released on 2010-11-18 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quelles technologies influencent les qualités sanitaires, toxico-nutritionnelles et organoleptiques des viandes ? Comment prévenir les risques d'oxydation et le développement bactérien ? Quels sont les facteurs réels de risque de cancer ? Quels types de production sont développés en France ? Quelles conditions d'élevage améliorent les qualités sensorielles et nutritionnelles des viandes ? Autant de questions auxquelles ce livre, fruit du travail de 39 auteurs, se propose de répondre en s'appuyant sur des articles référencés.
Book Synopsis Le muscle et la viande by : Collectif
Download or read book Le muscle et la viande written by Collectif and published by INRA. This book was released on 2015-07-01 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ce numéro propose un bilan des connaissances issues des toutes dernières recherches sur le muscle et les viandes incluant le poisson. Il permet de mieux comprendre les mécanismes déterminant les composantes de la qualité.
Book Synopsis Secrets of the Butcher by : Arthur Le Caisne
Download or read book Secrets of the Butcher written by Arthur Le Caisne and published by Black Dog & Leventhal. This book was released on 2018-05-01 with total page 543 pages. Available in PDF, EPUB and Kindle. Book excerpt: This modern manual for the meat lover reveals the best-kept secrets of the world's best breeders and butchers along with the latest culinary and scientific research on how to select, butcher, prepare, and cook every kind of meat including beef, pork, lamb, poultry, and wild game. In Secrets of the Butcher, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Organized by type of protein -- beef, veal, pork, lamb, poultry, and turkey -- the book categorizes and describes the origin and characteristics of the best of each type. Secrets of the Butcher also includes state-of-the-art information on techniques and little know tricks of the trade, including answers to variety of questions such as What is dry aging? Is a sharp knife the best to cut meat? Is it better to pre-salt meat several days in advance or just before or after cooking and why? Do marinades really works? At what temperature is it best to cook meat? Is resting the meat after cooking really necessary? And much more. Accurate, scientific, and fully illustrated throughout with clear and useful four-color illustrations, Secrets of the Butcher is a must have for anyone serious about cooking meat.
Download or read book La viande written by Jean Pitre and published by . This book was released on 1977 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Aroma Evolution by : Matteo Bordiga
Download or read book Food Aroma Evolution written by Matteo Bordiga and published by CRC Press. This book was released on 2019-11-15 with total page 745 pages. Available in PDF, EPUB and Kindle. Book excerpt: Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
Book Synopsis VARIABILITE BIOLOGIQUE DE L'ATTENDRISSAGE DE LA VIANDE BOVINE - PREDICTION EN FONCTION DU FACTEUR ANIMAL ET DU FACTEUR TYPE DE MUSCLE - by : FLORENCE.. ZAMORA
Download or read book VARIABILITE BIOLOGIQUE DE L'ATTENDRISSAGE DE LA VIANDE BOVINE - PREDICTION EN FONCTION DU FACTEUR ANIMAL ET DU FACTEUR TYPE DE MUSCLE - written by FLORENCE.. ZAMORA and published by . This book was released on 1997 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt: BIEN QUE LA TENDRETE SOIT LA QUALITE ORGANOLEPTIQUE DE LA VIANDE DE BUF LA PLUS IMPORTANTE POUR LES CONSOMMATEURS, L'ATTENDRISSAGE EST ENCORE UN PHENOMENE MAL CONNU QUI CONDUIT A UNE VIANDE DE TENDRETE INEGALE SELON LES MUSCLES. LE BUT DE CE TRAVAIL A ETE DE DETERMINER LES PARAMETRES BIOLOGIQUES RESPONSABLES DE CETTE VARIABILITE EN FONCTION DES FACTEURS ANIMAL ET TYPE DE MUSCLE. L'ETUDE A PORTE SUR DES TAURILLONS CHAROLAIS ET SUR LES MUSCLES LONGISSIMUS DORSI (LD), TRICEPS BRACHII (TB) ET SUPRASPINATUS (SS). LE METABOLISME, LA VITESSE DE CONTRACTION ET LE POTENTIEL EN INHIBITEURS ONT ETE ESTIMES AU STADE DE L'ABATTAGE. LE PH, L'OSMOLARITE, LE JUS EXTRACTIBLE, L'ACTIVITE DU SYSTEME CALPAINE/CALPASTATINE ET LA DURETE DE LA VIANDE ONT ETE MESURES EN CINETIQUE. UNE EQUATION DE PREDICTION A ETE MISE EN PLACE POUR PREDIRE LA DURETE DU MUSCLE LD. LA TENEUR EN INHIBITEURS DE SERINE PROTEINASES, LA VITESSE DE CHUTE DE L'ACTIVITE MU CALPAINE, L'AMPLITUDE D'AUGMENTATION DE L'OSMOLARITE, L'AMPLITUDE ET LA VITESSE DE CHUTE DU PH ET L'ACTIVITE LACTATE DESHYDROGENASE EXPLIQUENT 70% DE LA DURETE DES MUSCLES LD. CE MODELE DE PREDICTION A ETE VALIDE PAR LA MESURE DE LA DURETE DE MUSCLES LD DE 11 AUTRES ANIMAUX. LE MUSCLE LD EST TOUJOURS MOINS DUR QUE LES DEUX AUTRES MUSCLES, L'ATTENDRISSAGE ETANT PLUS EFFICACE POUR CE TYPE DE MUSCLE. LA DURETE DU MUSCLE LD, QUI EST UN MUSCLE DE TYPE IIA, EST CONTROLEE PAR L'ACTIVITE MU CALPAINE ET LE PH. LA TENEUR EN INHIBITEURS DE SERINE PROTEINASES ET LE METABOLISME INTERVIENNENT EGALEMENT DANS LA DURETE DES MUSCLES LD DES ANIMAUX AGES, ET LE TYPE CONTRACTILE DANS CELLE DES ANIMAUX PLUS JEUNES. LA DURETE DU MUSCLE SS, MUSCLE DE TYPE I, DEPEND DU TYPE CONTRACTILE, DU METABOLISME ET DE L'ACTIVITE CALPASTATINE. LA DURETE DU MUSCLE TB, MUSCLE DE TYPE INTERMEDIAIRE, DEPEND DE LA TENEUR EN INHIBITEUR DE CYSTEINE PROTEINASES. LORSQUE TOUS LES MUSCLES SONT REUNIS, LES ACTIVITES MU CALPAINE ET CALPASTATINE, LE PH ET L'ACTIVITE ATPASIQUE PERMETTENT DE CLASSER CORRECTEMENT 93% DES MUSCLES ETUDIES EN TROIS GROUPES DE DURETES DIFFERENTES.
Book Synopsis La Couleur de la Viande by : Innocent Nizeyimana
Download or read book La Couleur de la Viande written by Innocent Nizeyimana and published by Omniscriptum. This book was released on 2011-04 with total page 136 pages. Available in PDF, EPUB and Kindle. Book excerpt: Une première partie fait le point de l'aspect général sur la consommation de la viande de bovin à Dakar, sur la structure, la composition chimique et la couleur de la viande, les conditions d'abattage des bovins, l'évolution post-mortem des muscles ainsi que les lésions élémentaires de ces tissus. Dans une seconde partie, l'auteur réalise une étude des modifications de la couleur, avant et après réfrigération, suivie de celle histologique de quatre muscles (Psoas, Gracile, Infra-épineux et intercostaux) prélevés au thorax, abdomen, membres thoracique et pelvien sur des bovins âgés de trois à dix ans après abattage. Le muscle gracile est le plus foncé et les intercostaux sont les plus pâles. Les modifications histopathologiques observées sont l'hypercontraction (plus fréquente), le clivage et la nécrose des fibres musculaires; le muscle gracile est le plus atteint par toutes les lésions. La relation entre la couleur subjective des viandes et les lésions musculaires dépend du muscle considéré. La réfrigération semble augmenter la fréquence des lésions (d'hypercontraction, de clivage et de nécrose) ainsi que l'intensité de coloration des muscles.
Book Synopsis Biological Invasions, a Question of Nature and Society by : Robert Barbault
Download or read book Biological Invasions, a Question of Nature and Society written by Robert Barbault and published by Editions Quae. This book was released on 2011-01-17 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: Invasions of introduced species cause varying degrees of harm on the ecosystems in question and it is up to society to deal with the consequences. How can we prevent biological invasions? How can we assess the risk they represent? What can be done to control current invasions? Aware of this problem, the Ministry of Ecology has requested a community of researchers from a variety of disciplines to decipher these questions using biological, sociological and economic approaches. Although the definitive response to the problems raised by invasive species in natural spaces is not provided here, undeniable progress in understanding mechanisms underlying these invasions can shed light on the decisions which have to be taken by environmental managers. Scientists, teachers and students will also find results and thought-processes in this book to supplement their knowledge.
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.
Book Synopsis Evaluation of carcass and meat quality in ruminants by : C. Lazzaroni
Download or read book Evaluation of carcass and meat quality in ruminants written by C. Lazzaroni and published by BRILL. This book was released on 2023-08-28 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcasses, meat and meat products is of predominant importance in a competitive market where consumers tend to have a preconceived idea about the criteria that define meat quality such as flavour, tenderness, juiciness, smell, colour and texture. The carcass evaluation could be interesting as a precocious classification of the final quality of meat coming from each carcass. Today the quality characteristics of the meat must be different according to its utilisation (supermarket, butcher, catering, refectory, etc.) and so it is very important to choose very early the final destination of the carcass. Obviously, the carcass classification must correlate with meat quality characteristics required by final consumer. Other important factors that have to be taken into account in order to maintain a demand for ruminant meat are safety and traceability. This book reviews the historical and recent developments for carcass evaluation and grading for meat quality assessment in beef and sheep. It places special emphasis on new concepts and approaches to define carcass and meat quality and on the use of modern technologies for composition and quality evaluation. A range of technologies are presented such as ultrasounds and colour reflectance, X-ray computerised tomography, spectral and thermal imaging, image analysis and NIRS. The use of phenotypic markers such as the plasma hormones and genetic markers to predict carcass composition and meat quality are also presented."
Book Synopsis Meat Quality by : PhD, Wieslaw Przybylski
Download or read book Meat Quality written by PhD, Wieslaw Przybylski and published by CRC Press. This book was released on 2015-10-15 with total page 463 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 Sustainable Agriculture and New Biotechnologies by : Noureddine Benkeblia
Download or read book Sustainable Agriculture and New Biotechnologies written by Noureddine Benkeblia and published by CRC Press. This book was released on 2016-04-19 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: Taking a broad and innovative informational approach, Sustainable Agriculture and New Biotechnologies is the first book to apply omic technologies to address issues related to understanding and improving agricultural sustainability in the food production process. The transformation from industrial to sustainable agriculture is discussed within the
Book Synopsis Associations between lipid composition, shelf life and sensory quality in ruminant meats by : ESRA KURT KLONT
Download or read book Associations between lipid composition, shelf life and sensory quality in ruminant meats written by ESRA KURT KLONT and published by University of Bristol. This book was released on 1999-01-01 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: MEAT QUALITY, FATTY ACIDS, SHELF LIFE, VITAMIN E, LINSEED, FISH OIL,SENSORY QUALITY, LAMB, CATTLE, PUFA
Book Synopsis Proceedings by : World Conference on Animal Production
Download or read book Proceedings written by World Conference on Animal Production and published by . This book was released on 1968 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Proceedings written by and published by . This book was released on 1969 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Quantitative Aspects of Ruminant Digestion and Metabolism by : Jan Dijkstra
Download or read book Quantitative Aspects of Ruminant Digestion and Metabolism written by Jan Dijkstra and published by CABI. This book was released on 2005 with total page 734 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first edition of this book. Published in 1993, was very well received as providing a comprehensive review of the digestion and metabolism of ruminant animals. Since its publication, much new research has been conducted in the subject and knowledge has increased. This new edition includes Dr. Dijkstra as an additional editor and four completely new chapters. These cover: the gas production technique in feed evaluation; the relationship between pasture characteristics and animal performance; calorimetry; and feed processing. Other chapters have been expanded or updated as appropriate.
Book Synopsis Isotope Studies on the Nitrogen Chain by :
Download or read book Isotope Studies on the Nitrogen Chain written by and published by . This book was released on 1968 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt:
