The science of meat quality /
The science of meat quality /
edited by Chris R. Kerth.
- Oxford : Wiley-Blackwell, ©2013.
- 1 online resource : color illustrations
Includes bibliographical references and index.
Growth of Muscle from the Myoblast to Whole Muscle / Terry Brandebourg -- Animal Growth and Empty Body Composition / Michael Dikeman -- Muscle Structure and Cytoskeletal Proteins / Chris R Kerth -- Muscle Metabolism and Contraction / Chris R Kerth -- Converting Muscle to Meat: The Physiology of Rigor / Kirk W Braden -- Meat Tenderness / Chris R Kerth -- Water-Holding Capacity of Meat / Jason K Apple, Janeal WS Yancey -- Lipids and Lipid Oxidation / Kyle Willian -- Meat Color / Richard Mancini -- Meat Cookery / Clinton Rowe, Chris R Kerth -- Trained Sensory Panels / Christy L Bratcher -- Untrained Sensory Panels / Patricia C Curtis -- Consumer Sensory Panels / Ryan Cox -- Preventing Foodborne Illness / Michael A Davis.
"The Science of Meat Quality looks at the development of quality meat products from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation specific aspects of meat and also provides the necessary tools to interpreting information gleaned from quality experimentation. The Science of Meat Quality will be an essential purchase for all animal and meat scientists concerned with the production of quality meat products"-- "This book provides an in-depth study of the development of quality meat products, from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation to specific aspects of meat. Providing the necessary tools to interpret information gleaned from quality experimentation, this book is an essential purchase for all animal and meat scientists concerned with the production of quality meat products"--
9781118530726 1118530721 9781118530696 1118530691 9781118530702 1118530705 9781299464544 1299464548
Meat--Quality.
Meat industry and trade--Quality control.
Meat industry and trade--Quality control.
Meat--Quality.
Electronic books.
TS1955 / .S35 2013
641.3/6
Includes bibliographical references and index.
Growth of Muscle from the Myoblast to Whole Muscle / Terry Brandebourg -- Animal Growth and Empty Body Composition / Michael Dikeman -- Muscle Structure and Cytoskeletal Proteins / Chris R Kerth -- Muscle Metabolism and Contraction / Chris R Kerth -- Converting Muscle to Meat: The Physiology of Rigor / Kirk W Braden -- Meat Tenderness / Chris R Kerth -- Water-Holding Capacity of Meat / Jason K Apple, Janeal WS Yancey -- Lipids and Lipid Oxidation / Kyle Willian -- Meat Color / Richard Mancini -- Meat Cookery / Clinton Rowe, Chris R Kerth -- Trained Sensory Panels / Christy L Bratcher -- Untrained Sensory Panels / Patricia C Curtis -- Consumer Sensory Panels / Ryan Cox -- Preventing Foodborne Illness / Michael A Davis.
"The Science of Meat Quality looks at the development of quality meat products from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation specific aspects of meat and also provides the necessary tools to interpreting information gleaned from quality experimentation. The Science of Meat Quality will be an essential purchase for all animal and meat scientists concerned with the production of quality meat products"-- "This book provides an in-depth study of the development of quality meat products, from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation to specific aspects of meat. Providing the necessary tools to interpret information gleaned from quality experimentation, this book is an essential purchase for all animal and meat scientists concerned with the production of quality meat products"--
9781118530726 1118530721 9781118530696 1118530691 9781118530702 1118530705 9781299464544 1299464548
Meat--Quality.
Meat industry and trade--Quality control.
Meat industry and trade--Quality control.
Meat--Quality.
Electronic books.
TS1955 / .S35 2013
641.3/6