On Line Evaluation Of Meat
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On Line Evaluation Of Meat
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Author : H. J. Swatland
language : en
Publisher: CRC Press
Release Date : 1995-10-05
On Line Evaluation Of Meat written by H. J. Swatland and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-10-05 with Technology & Engineering categories.
This is the first and only comprehensive presentation in book form of on-line evaluation of meat. The author is a leading international authority on meat science and process engineering. The new book covers all modern methods of on-line evaluation for every step in meat processing and for every significant evaluation need. Background in meat science is provided for each evaluation method. The evaluation methods described are related to current needs in safety, economy and consumer demand. The text is well illustrated with diagrams and photographs, and supplemented with more than 100 tables and graphs which provide practical reference data in convenient form.
On Line Evaluation Of Meat Quality Using Multivariate Data Techniques
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Author : Jesper Brøndum
language : en
Publisher:
Release Date : 1999
On Line Evaluation Of Meat Quality Using Multivariate Data Techniques written by Jesper Brøndum and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with categories.
Meat Quality Analysis
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Author : Ashim Kumar Biswas
language : en
Publisher: Academic Press
Release Date : 2019-08-21
Meat Quality Analysis written by Ashim Kumar Biswas and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-21 with Science categories.
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 Evaluation Handbook
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Author :
language : en
Publisher:
Release Date : 2001
Meat Evaluation Handbook written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Beef categories.
Meat Evaluation Handbook
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Author : American Meat Science Association
language : en
Publisher:
Release Date : 1997
Meat Evaluation Handbook written by American Meat Science Association and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Beef categories.
Guidelines For Cookery And Sensory Evaluation Of Meat
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Author : American Meat Science Association
language : en
Publisher:
Release Date : 1978
Guidelines For Cookery And Sensory Evaluation Of Meat written by American Meat Science Association and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1978 with Cooking (Meat) categories.
Meat Evaluation Handbook
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Author : National Live Stock and Meat Board
language : en
Publisher:
Release Date : 1977
Meat Evaluation Handbook written by National Live Stock and Meat Board and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Meat categories.
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
Vision Based Methodology For Evaluation Of Meat Quality Characteristics
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Author : MR. Chandraratne
language : en
Publisher:
Release Date : 2014
Vision Based Methodology For Evaluation Of Meat Quality Characteristics written by MR. Chandraratne and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with categories.
Analytical Techniques In Meat Science
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Author : V. V. Kulkarni
language : en
Publisher: CRC Press
Release Date : 2021-11-18
Analytical Techniques In Meat Science written by V. V. Kulkarni and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-18 with Technology & Engineering categories.
Analytical Techniques in Meat Science is a comprehensive compilation of all the relevant methodologies for the quality analysis of meat. The content of the book is designed to cater to requirement of meat producers, regulatory agencies, researchers, students, teachers, laboratory staff etc. It covers techniques for physico-chemical analysis, species identification and microbiological examination of meat. Also, it contains the latest biotechnological and proteomic techniques for meat quality evaluation. To help the reader understand better figures, tables, line diagrams, etc are used frequently whenever needed. Some important pictures are given in plates for lucid and clear understanding of the concept. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.