Meat Quality Analysis

Produk Detail:
  • Author : Ashim Kumar Biswas
  • Publisher : Academic Press
  • Pages : 458 pages
  • ISBN : 0128192348
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Meat Quality Analysis

Download or Read online Meat Quality Analysis full in PDF, ePub and kindle. this book written by Ashim Kumar Biswas and published by Academic Press which was released on 21 August 2019 with total page 458 pages. We cannot guarantee that Meat Quality Analysis book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods

Meat Quality Analysis

Meat Quality Analysis
  • Author : Ashim Kumar Biswas,Prabhat Mandal
  • Publisher : Academic Press
  • Release : 21 August 2019
GET THIS BOOK Meat Quality Analysis

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and

Infrared Spectroscopy for Food Quality Analysis and Control

Infrared Spectroscopy for Food Quality Analysis and Control
  • Author : Da-Wen Sun
  • Publisher : Academic Press
  • Release : 05 March 2009
GET THIS BOOK Infrared Spectroscopy for Food Quality Analysis and Control

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared (IR) Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption

Meat Quality Analysis

Meat Quality Analysis
  • Author : Ashim Kumar Biswas,Prabhat Mandal
  • Publisher : Academic Press
  • Release : 21 August 2019
GET THIS BOOK Meat Quality Analysis

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and

Handbook of Meat Poultry and Seafood Quality

Handbook of Meat  Poultry and Seafood Quality
  • Author : Leo M. L. Nollet
  • Publisher : John Wiley & Sons
  • Release : 29 May 2012
GET THIS BOOK Handbook of Meat Poultry and Seafood Quality

A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of different meatproducts, revised microbiological aspects of different meatproducts. Also, included are new chapters on packaging, newchapters and discussion of fresh and frozen products, new aspectsof shelf life and recent developments

Sensory Analysis for the Development of Meat Products

Sensory Analysis for the Development of Meat Products
  • Author : Jose Manuel Lorenzo Rodriguez,Mirian Pateiro Moure,Erick Saldana,Paulo E.S. Munekata
  • Publisher : Woodhead Publishing
  • Release : 26 January 2022
GET THIS BOOK Sensory Analysis for the Development of Meat Products

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers

52nd International Congress of Meat Science and Technology

52nd International Congress of Meat Science and Technology
  • Author : Joseph Kerry
  • Publisher : Wageningen Academic Publishers
  • Release : 03 August 2006
GET THIS BOOK 52nd International Congress of Meat Science and Technology

This book contains over 300 offered papers in addition to 4 papers from invited speakers presented at the 52nd International Congress of Meat Science and Technology, held in Dublin, Ireland, from 13-18 August 2006. Under the theme of harnessing and exploiting global opportunities, areas covered in the congress included meat quality encompassing genomics and biotechnology, animal production and production systems, muscle biology and biochemistry; meat safety, meat processing and packaging technology, consumer topics and meat and health. A new approach this year was

Sensory Analysis of Foods of Animal Origin

Sensory Analysis of Foods of Animal Origin
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release : 15 September 2010
GET THIS BOOK Sensory Analysis of Foods of Animal Origin

When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture are appealing. Fidel Toldrá was named 2010 American Meat Science Association Distinguished Research

Book of Abstracts of the 61st Annual Meeting of the European Association for Animal Production

Book of Abstracts of the 61st Annual Meeting of the European Association for Animal Production
  • Author : Wageningen Academic Publishers
  • Publisher : Wageningen Academic Pub
  • Release : 01 August 2010
GET THIS BOOK Book of Abstracts of the 61st Annual Meeting of the European Association for Animal Production

This Book of Abstracts is the main publication of the 61st Annual Meeting of the European Association for Animal Production (EAAP) held in Heraklion, Crete Island, Greece, on August 23-27 2010. It contains abstracts of the invited papers and contributed presentations. The meeting addressed subjects relating to science and innovation.Also, important problems were discussed during the sessions of EAAP's nine Commissions: Animal Genetics, Animal Nutrition, Animal Management and Health, Animal Physiology, Cattle Production, Sheep and Goat Production, Pig Production, Horse

Handbook of Food and Bioprocess Modeling Techniques

Handbook of Food and Bioprocess Modeling Techniques
  • Author : Shyam S. Sablani,Ashim K. Datta,M. Shafiur Rahman,Arun S. Mujumdar
  • Publisher : CRC Press
  • Release : 19 December 2006
GET THIS BOOK Handbook of Food and Bioprocess Modeling Techniques

With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers have at the

Safety Analysis of Foods of Animal Origin

Safety Analysis of Foods of Animal Origin
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release : 19 April 2016
GET THIS BOOK Safety Analysis of Foods of Animal Origin

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance. Compiled

Emerging Technologies in Agriculture and Food Science

Emerging Technologies in Agriculture and Food Science
  • Author : Karim Ennouri
  • Publisher : Bentham Science Publishers
  • Release : 29 October 2020
GET THIS BOOK Emerging Technologies in Agriculture and Food Science

Cultivators and livestock farmers are increasingly arranging innovative technical and scientific estimations with the aim to enhance agricultural sustainability, effectiveness, and plant health. Innovative farming technologies incorporate biology with smart technology (computers and sensor devices) exchanging information with one another autonomously in a structured farm management system. This book presents reviews on innovative techniques and methodologies to complement conventional plant control and breeding attempts toward enhancing crop yield and production. Reviews covered in this volume include: -Active compounds from pomegranate

Electrochemical Sensor Analysis

Electrochemical Sensor Analysis
  • Author : Salvador Alegret,Arben Merkoci
  • Publisher : Elsevier
  • Release : 04 October 2007
GET THIS BOOK Electrochemical Sensor Analysis

Electrochemical Sensor Analysis (ECSA) presents the recent advances in electrochemical (bio)sensors and their practical applications in real clinical, environment, food and industry related samples, as well as in the safety and security arena. In a single source, it covers the entire field of electrochemical (bio)sensor designs and characterizations. The 38 chapters are grouped in seven sections: 1) Potentiometric sensors, 2) Voltammetric sensors, 3) Electrochemical gas sensors 4) Enzyme-based sensors 5) Affinity biosensors 6) Thick and thin film biosensors and 7) Novel trends. Written by experts working

Food Authentication

Food Authentication
  • Author : Contantinos A. Georgiou,Georgios P. Danezis
  • Publisher : John Wiley & Sons
  • Release : 21 February 2017
GET THIS BOOK Food Authentication

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell

Food Biochemistry and Food Processing

Food Biochemistry and Food Processing
  • Author : Benjamin K. Simpson
  • Publisher : John Wiley & Sons
  • Release : 11 April 2012
GET THIS BOOK Food Biochemistry and Food Processing

The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential