Meat Science And Nutrition
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Meat Science And Nutrition
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Author :
language : en
Publisher:
Release Date : 2018
Meat Science And Nutrition written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with categories.
Lawrie S Meat Science
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Author : R. A. Lawrie
language : en
Publisher: Woodhead Publishing
Release Date : 2014-01-23
Lawrie S Meat Science written by R. A. Lawrie and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-23 with Technology & Engineering categories.
Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. - A standard reference for the meat industry - Discusses the importance of biochemistry in production, storage and processing of meat - Includes significant advances in meat and meat biochemistry
Meat Science
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Author : R. A. Lawrie
language : en
Publisher: Elsevier
Release Date : 2013-10-22
Meat Science written by R. A. Lawrie and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.
Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book. This publication is beneficial to students and individuals researching on the food science of meat.
Processed Meats
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Author : Joseph P. Kerry
language : en
Publisher: Elsevier
Release Date : 2011-07-14
Processed Meats written by Joseph P. Kerry and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-07-14 with Technology & Engineering categories.
In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products' processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. - Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment - Outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat - Discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability
Meat Processing
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Author : Joseph P. Kerry
language : en
Publisher: Elsevier
Release Date : 2002-09-06
Meat Processing written by Joseph P. Kerry and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2002-09-06 with Technology & Engineering categories.
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 determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research. - Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processing - Examines the range of processing techniques that have been deployed at various stages in the supply chain - Comprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing
The Science Of Animal Growth And Meat Technology
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Author : Steven M. Lonergan
language : en
Publisher: Academic Press
Release Date : 2018-10-27
The Science Of Animal Growth And Meat Technology written by Steven M. Lonergan and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-27 with Medical categories.
The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field. - Describes principles in muscle metabolism, meat quality and meat safety using case studies - Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection - Offers solutions on how to control bacterial growth to improve the safety and quality of meat - Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology - Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems
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
Meat Science And Nutrition
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Author : Muhammad Sajid Arshad
language : en
Publisher: BoD – Books on Demand
Release Date : 2018-10-10
Meat Science And Nutrition written by Muhammad Sajid Arshad and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-10 with Health & Fitness categories.
Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source are a constant matter of concern. Though currently meat utilization is linked with an array of maladies, including atherosclerosis, leukemia, and diabetes, meat has a noteworthy role not only for safeguarding proper development and health, but also in human wellbeing. Enormous scientific investigations have proved that consuming meat has had a beneficial role in cranial/dental and gastrointestinal tract morphologic changes, human upright stance, reproductive attributes, extended lifespan, and maybe most prominently, in brain and cognitive development.
Meat Products Handbook
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Author : Gerhard Feiner
language : en
Publisher: Woodhead Pub Limited
Release Date : 2006
Meat Products Handbook written by Gerhard Feiner and has been published by Woodhead Pub Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with Technology & Engineering categories.
Provides coverage of meat science, meat microbiology and meat product technology. This work emphasises not only on scientific knowledge, but also on putting scientific knowledge into daily practice, providing meat science professionals with the information they need to understand meat science and produce safe products in a cost-effective manner.
Animal Nutrition
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Author : Philip Hynd
language : en
Publisher: CSIRO PUBLISHING
Release Date : 2019-11-01
Animal Nutrition written by Philip Hynd and has been published by CSIRO PUBLISHING this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-01 with Technology & Engineering categories.
Nutrition is the key driver of animal health, welfare and production. In agriculture, nutrition is crucial to meet increasing global demands for animal protein and consumer demands for cheaper meat, milk and eggs and higher standards of animal welfare. For companion animals, good nutrition is essential for quality and length of life. Animal Nutrition examines the science behind the nutrition and feeding of the major domesticated animal species: sheep, beef cattle, dairy cattle, deer, goats, pigs, poultry, camelids, horses, dogs and cats. It includes introductory chapters on digestion and feeding standards, followed by chapters on each animal, containing information on digestive anatomy and physiology, evidence-based nutrition and feeding requirements, and common nutritional and metabolic diseases. Clear diagrams, tables and breakout boxes make this text readily understandable and it will be of value to tertiary students and to practising veterinarians, livestock consultants, producers and nutritionists.