New Aspects of Meat Quality

Produk Detail:
  • Author : Peter P. Purslow
  • Publisher : Woodhead Publishing
  • Pages : 744 pages
  • ISBN : 0081006004
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>New Aspects of Meat Quality

Download or Read online New Aspects of Meat Quality full in PDF, ePub and kindle. this book written by Peter P. Purslow and published by Woodhead Publishing which was released on 22 March 2017 with total page 744 pages. We cannot guarantee that New Aspects of Meat Quality 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. New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values. Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries. These include, amongst others, animal welfare, the impacts of meat on human health, quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms. The book is divided into three main sections, with the first section covering the developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights recently developed techniques for measuring, predicting, and producing meat quality, and how these new techniques help us minimize variability in eating quality and/or maximize value. The final section identifies the current qualities of consumer and public perceptions, and what is sustainable, ethical, desirable, and healthy in meat production and consumption. Brings together top researchers in the field to provide a comprehensive overview of the new elements of meat quality Provides a reference source that covers the new aspects of meat quality with the same scientific authority as texts on traditional meat quality values“/li> Edited by an extremely well respected expert in the field who is an Associate Editor of the journal Meat Science (published by Elsevier), the largest global journal within this area

New Aspects of Meat Quality

New Aspects of Meat Quality
  • Author : Peter P. Purslow
  • Publisher : Woodhead Publishing
  • Release : 22 March 2017
GET THIS BOOK New Aspects of Meat Quality

New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using the same scientific authority as texts on traditional meat quality values. Traditional measures in meat quality, such as texture, waterholding, color, flavor/aroma, safety/microbiology, and processing characteristics are still important, however, additional quality attributes now have huge importance in the purchasing intentions of consumers in many countries.

Poultry Quality Evaluation

Poultry Quality Evaluation
  • Author : Massimiliano Petracci,Cecile Berri
  • Publisher : Woodhead Publishing
  • Release : 01 August 2017
GET THIS BOOK Poultry Quality Evaluation

Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques for measuring, predicting, and producing poultry meat quality and how these new techniques help us minimize variability in eating quality and/or maximize

Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat
  • Author : Joseph Kerry
  • Publisher : Elsevier
  • Release : 22 January 2009
GET THIS BOOK Improving the Sensory and Nutritional Quality of Fresh Meat

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

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

Meat Processing

Meat Processing
  • Author : Joseph P. Kerry,John F. Kerry,David Ledward
  • Publisher : Elsevier
  • Release : 06 September 2002
GET THIS BOOK Meat Processing

Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing. Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors

Evaluation of carcass and meat quality in ruminants

Evaluation of carcass and meat quality in ruminants
  • Author : C. Lazzaroni,S. Gigli,D. Gabina
  • Publisher : Wageningen Academic Publishers
  • Release : 10 August 2007
GET THIS BOOK Evaluation of carcass and meat quality in ruminants

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

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

Developmental Programming in Livestock Production An Issue of Veterinary Clinics of North America Food Animal Practice Ebook

Developmental Programming in Livestock Production  An Issue of Veterinary Clinics of North America  Food Animal Practice   Ebook
  • Author : Travis Mulliniks,Rick Funston
  • Publisher : Elsevier Health Sciences
  • Release : 30 May 2019
GET THIS BOOK Developmental Programming in Livestock Production An Issue of Veterinary Clinics of North America Food Animal Practice Ebook

This issue of Veterinary Clinics: Food Animal Practice, edited by Dr. Rick Funston and Dr. J. Travis Mulliniks, is dedicated to Developmental Programming in Livestock Production. Topics include: Fetal Growth and Development; Cellular Mechanisms and Epigenetic Changes; Overgrowth Syndrome; Effects on Progeny and Nutrient Partitioning; Effects on Neonatal Mortality; Effects on Tissue Growth and End Product; Effects on Fertility; Effects on Animal Health and Immune Function; Effects on Dam and Progeny Milk Production; Multigenerational Effects; Developmental Resiliency: in utero Adaptation

Meat Science

Meat Science
  • Author : P. D. Warriss
  • Publisher : CABI
  • Release : 22 September 2021
GET THIS BOOK Meat Science

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

Ensuring Safety and Quality in the Production of Beef Volume 2 Quality

Ensuring Safety and Quality in the Production of Beef Volume 2  Quality
  • Author : Mick Price,Michael Dikeman,Matt Spangler,MR Thierry Astruc,Prof Stephen Smith,Dr Brad Johnson, Dr,Prof Mike Cockram,Dr Phillip Strydom,Dr Ranjith Ramanathan,Dr David Hopkins,Dr Chris Kerth,Dr Janeal Yancey,Dr Christy Bratcher,Prof Chunbao Li,Dr Elly Ana Navajas,Dr Judith Capper,Prof Penny Kris-Etherton,Dr Chris Richards,Dr Dustin Boler
  • Publisher : Burleigh Dodds Science Publishing Limited
  • Release : 30 November 2016
GET THIS BOOK Ensuring Safety and Quality in the Production of Beef Volume 2 Quality

Volume 2 reviews developments related to quality, starting with the way breeding and growth affect meat quality. The book then discusses cattle nutrition and management before concluding with an assessment of factors determining individual quality traits such as colour and flavour.

Handbook of Meat and Meat Processing Second Edition

Handbook of Meat and Meat Processing  Second Edition
  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release : 11 January 2012
GET THIS BOOK Handbook of Meat and Meat Processing Second Edition

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption,

Evaluation of Carcass and Meat Quality in Cattle and Sheep

Evaluation of Carcass and Meat Quality in Cattle and Sheep
  • Author : Carla Lazzaroni,S. Gigli,D. Gabiña
  • Publisher : Wageningen Academic Pub
  • Release : 22 September 2021
GET THIS BOOK Evaluation of Carcass and Meat Quality in Cattle and Sheep

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

Diet Quality

Diet Quality
  • Author : Victor R. Preedy,Lan-Anh Hunter,Vinood B. Patel
  • Publisher : Springer Science & Business Media
  • Release : 28 June 2013
GET THIS BOOK Diet Quality

Diet quality is a broad term that encapsulates both perceived and actual practices, personal preferences and cultural diversity. Measuring dietary quality can be problematic and includes investigating food types, the number or size of portions or their frequency. Diet quality may also be related to the type of food being ingested, snacking and other eating habits. Manufactured beverages and fast food may also be included as well as microbiological quality and attempts to improve single food items such as meats

Encyclopedia of Meat Sciences

Encyclopedia of Meat Sciences
  • Author : Carrick Devine,M. Dikeman
  • Publisher : Academic Press
  • Release : 19 August 2004
GET THIS BOOK Encyclopedia of Meat Sciences

The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable

Pork

Pork
  • Author : Paulo E.S. Munekata,Mirian Pateiro,Daniel Franco,José M. Lorenzo
  • Publisher : CRC Press
  • Release : 02 September 2021
GET THIS BOOK Pork

The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is an important strategy of the meat industries in this sector to improve profits and expand into new markets at the local, regional and international levels. The diversity of pork products reflects the diversity and history of many