Meat Science And Applications
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Meat Science And Applications
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2001-07-27
Meat Science And Applications written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-07-27 with Technology & Engineering categories.
Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical ex
Handbook Of Meat And Meat Processing Second Edition
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2012-01-11
Handbook Of Meat And Meat Processing Second Edition written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-01-11 with Technology & Engineering categories.
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, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham The safety of meat products and meat workers, including sanitation issues and hazard analysis Drawn from the combined efforts of nearly 100 experts from 16 countries, the book has been carefully vetted to ensure technical accuracy for each topic. This definitive guide to meat and meat products it is a critical tool for all food industry professionals and regulatory personnel.
Meat Science Milk Science And Technology
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Author : H. Russell Cross
language : en
Publisher: Elsevier Science Limited
Release Date : 1988
Meat Science Milk Science And Technology written by H. Russell Cross and has been published by Elsevier Science Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Technology & Engineering categories.
This volume is primarily intended for those dealing with agricultural science and animal production and processing, providing them with a basic insight into the various slaughtering, processing and health-related issues involved in the conversion of muscle to meat. In addition, the volume provides basic information as to what milk is, what it is used for, how it is processed and the influence of on-farm milk quality on ultimate quality. It will also be of use to animal and dairy science students who wish to obtain an overall understanding of food processing.
Meat Science
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Author : P. D. Warriss
language : en
Publisher: CABI
Release Date : 2010
Meat Science written by P. D. Warriss and has been published by CABI this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Technology & Engineering categories.
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 in food science and technology, those working in the meat industry, meat inspectors, and vets. * New larger format in two colors throughout * Fully revised and updated including new coverage of genomics * Carefully selected references and titles for further reading
Lawrie S Meat Science
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Author : Fidel Toldra
language : en
Publisher: Woodhead Publishing
Release Date : 2017-04-29
Lawrie S Meat Science written by Fidel Toldra and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-29 with Technology & Engineering categories.
Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. Encompasses the recognized gold- standard reference for the meat industry Brings together leading experts in each area, providing a complete overview of the meat sciences Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage
Principles Of Meat Technology
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Author : Vijay Singh
language : en
Publisher: New India Publishing Agency
Release Date : 2015-09-15
Principles Of Meat Technology written by Vijay Singh and has been published by New India Publishing Agency this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-09-15 with Medical categories.
The 2nd edition of book entitled "Principles of Meat Technology" has been designed and modified as per the recent requirement of the Veterinary Professionals and is entirely based on recent course-curriculum of Veterinary Council of India. All the topics included in VCI syllabus for Meat Science subject have been illustrated and discussed in detail with the supplementation of previous edition. The reference material and current scientific information on the subject has been updated which will be of immense value for meat processing industry and persons having some stakes in this subject. This book is broadly covering fresh meat and aquatic foods, their processing, preservation, packaging, standards and biotechnological applications in this specialized field with recent innovations. In this edition book will serve the purpose of impartation of knowledge, skill and update material to acquaint the students of Veterinary Science. It is also due to upgradation of each and every of the book with recent knowledge and innovations. The themes mentioned in the syllabus of VCI is very well covered particularly meat structure, product's quality, handling and processing is very well documented. So authors believe that efforts put in this edition of book in form of material, scientific facts and language will help in understanding the meat science to the students of veterinary science, food science and technology, fish technology, meat technologists, academicians of this field, technicians engaged and the processors of animals and fish products.
Meat Biotechnology
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Author : Fidel Toldrá
language : en
Publisher: Springer Science & Business Media
Release Date : 2008-09-03
Meat Biotechnology written by Fidel Toldrá and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-09-03 with Technology & Engineering categories.
Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety. The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics.
Handbook Of Meat And Meat Processing
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Author :
language : en
Publisher:
Release Date : 2012
Handbook Of Meat And Meat Processing written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Meat categories.
"Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different parts of the world over the centuries to preserve meat for extended shelf life and enjoyment. Even nonedible parts of animals are used for various reasons. Thus, meat, meat products, and by-products are important to our daily life. In the past three decades, many books on the science and technology of meats and meat products have been published. Many of these books are useful reference texts and well received by professionals in the meat industries, academia, and the government. Meat Science and Applications is one such example. It was published in 2001 by the then Marcel Dekker of New York. A decade later, the current publisher, CRC Press, is releasing a second edition of the book with a new title Handbook of Meat and Meat Processing. The change in title reflects the expansion of coverage in depth and breadth from the first edition, as illustrated in the table of contents of this book. Apart from updating materials in the first edition, the new edition contains 51 chapters instead of 27. This second edition is divided into six parts. Part I covers an overview of the meat processing industries in the United States followed by chapters on muscle biology, meat composition, and chemistry. Part II covers meat attributes and characteristics such as color, flavor, and analyses. Part III describes the primary processing of meat, including antemortem and postmortem slaughter, carcass evaluation, religious status, and so on. Part IV discusses the principles and applications in the secondary processing of meat, for example, breading, curing, and fermentation"--
Ingredients In Meat Products
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Author : Rodrigo Tarté
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-02-21
Ingredients In Meat Products written by Rodrigo Tarté and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-02-21 with Technology & Engineering categories.
There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.
Advances In Meat Processing Technology
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Author : Alaa El-Din A. Bekhit
language : en
Publisher: CRC Press
Release Date : 2017-09-29
Advances In Meat Processing Technology written by Alaa El-Din A. Bekhit and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-29 with Technology & Engineering categories.
Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.