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The Science of Meat Quality.
"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 me...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Arnes, AI :
Wiley,
2013.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Growth of muscle from the myoblast to whole muscle
- Animal growth and empty body composition
- Muscle structure and cytoskeletal proteins
- Muscle metabolism and contraction
- Converting muscle to meat: the physiology of Rigor
- Meat tenderness
- Water-holding capacity of meat
- Lipids and lipid oxidation
- Meat color
- Meat cookery
- Trained sensory panels
- Untrained sensory panels
- Consumer sensory panels
- Preventing food borne illness.