Lawrie's meat science /

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Toldrá, Fidel (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Duxford, United Kingdom : Woodhead Publishing is an imprint of Elsevier, 2017.
Edición:Eighth edition.
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Meat.
Meat
Viande.
COOKING > General.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Introduction / Jeffrey W. Savell
  • Factors influencing the growth of meat animals / Aidan P. Moloney, Mark McGee
  • The structure and growth of muscle / Peter P. Purslow
  • Chemical and biochemical constitution of muscle / Clemente López-Bote
  • The conversion of muscle to meat / Sulaiman K. Materneh, Eric M. England, Tracy L. Scheffler, David E. Gerrard
  • Meat microbiology and spoilage / Monique Zagorec, Marie-Christine Champomier-Vergès
  • The storage and preservation of meat: I-thermal technologies / Youling L. Xiong
  • The storage and preservation of meat: II-non-thermal technologies / Dong U. Ahn, Aubrey F. Mendonça, Xi Feng
  • The storage and preservation of meat: III-meat processing / Fidel Toldrá
  • Storage and preservation of raw meat and muscle-based food products: IV storage and packaging / Joe P. Kerry, Andrey A. Tyuftin
  • The eating quality of meat: I-color / Cameron Faustman, Surendranath P. Suman
  • The eating quality of meat: II-tenderness / David L. Hopkins
  • The eating quality of meat: III-flavor / Mónica Flores
  • The eating quality of meat: IV water-holding capacity and juiciness / Robyn D. Warner
  • The eating quality of meat: V-sensory evaluation of meat / Rhonda K. Miller
  • Phenotyping of animals and their meat: applications of low-power ultrasounds, near-infrared spectroscopy, raman spectroscopy, and hyperspectral imaging / Donato Andueza, Benoit-Pierre Mourot, Jean-François Hocquette, Jacques Mourot
  • Meat safety: I foodborne pathogens and other biological issues / Alexandra Lianou, Efstathios Z. Panagou, George-John E. Nychas
  • Meat safety: II residues and contaminants / Marilena E. Dasenaki, Nikolaos S. Thomaidis
  • Meat authenticity and traceability / Luca Fontanesi
  • Meat composition and nutritional value / Jeffrey D. Wood
  • Meat and health / Kerri B. Gehring
  • Edible by-products / Herbert W. Ockerman, Lopa Basu, Fidel Toldrá.

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