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KNOVEL_ocn979559972 |
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OCoLC |
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20231027140348.0 |
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m o d |
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170328s2017 enk ob 001 0 eng d |
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|a UAMI
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| 245 |
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0 |
|a New aspects of meat quality :
|b from genes to ethics /
|c edited by Peter P. Purslow.
|
| 264 |
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1 |
|a Duxford :
|b Woodhead Publishing is an imprint of Elsevier,
|c 2017.
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| 300 |
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|a 1 online resource
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| 336 |
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|a text
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|a online resource
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|a Woodhead Publishing series in food science, technology and nutrition
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| 588 |
0 |
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|a Online resource; title from PDF title page (EBSCO, viewed April 10, 2017).
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| 500 |
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|a Includes index.
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| 504 |
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|a Includes bibliographical references and index.
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| 505 |
0 |
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|a <P>1. Introduction</p> <p><b>Part One: Developments in our understanding the association between muscle structure and the basic eating qualities of cooked meat</b> 2. Muscle structure, proteins and meat quality 3. Myogenesis and muscle growth and meat quality 4. Peri-mortal muscle metabolism and its effects on meat quality 5. What's new in meat oxidation? 6. Current Developments in Fundamental and Applied Aspects of Meat Color 7. Advances in the understanding and measurement of meat texture 8. Developments in our understanding of water-holding capacity in meat 9. Current Challenges in Enhancing the Microbiological Safety of Raw Meat 10. Quality Assurance Schemes in Major Beef Producing Countries <b>Part Two: New techniques for measuring, predicting and producing meat quality, and how they help us minimize variability in eating quality and/or maximize value </b>11. Transcriptomics of meat quality 12. Gene and protein expression as a tool to explain/predict meat (and fish) quality 14. NMR spectroscopy and NMR metabolomics in relation to meat quality 14. X-ray contrast tomography and Raman spectroscopy methods show heat induced changes in meat 15. Cooking and novel post-mortem treatments to improve meat texture 16. New Sources of Animal Proteins: Cultured Meat 17. New sources of animal proteins: Edible insects</p> <p><b>Part Three: The current qualities of consumer and public perceptions; what is sustainable, ethical, desirable and healthy</b> 18. Meat nutritive value and human health 19. Meat and cancer evidence for and against 20. Fundamentals of animal welfare in meat animals and consumer attitudes to animal welfare 21. How to Work with Large Meat Buyers to Improve Animal Welfare 22. Manipulating the fatty acid composition of meat to improve nutritional value and meat quality 23. Veterinary drug residues in meat-related edible tissues 24. Specific veterinary drug residues of concern in meat production 25. Ethics of meat production and its relation to perceived meat quality 26. Ethical and sustainable aspects of meat production: Consumer perceptions and system 27. The current qualities of consumer and public perceptions: What is sustainable, ethical, desirable and healthy </p>
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| 590 |
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|a Knovel
|b ACADEMIC - Food Science
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| 650 |
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0 |
|a Meat
|x Quality.
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| 650 |
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6 |
|a Viande
|x Qualité.
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| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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| 650 |
|
7 |
|a Meat
|x Quality
|2 fast
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| 700 |
1 |
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|a Purslow, Peter P.,
|e editor.
|
| 776 |
0 |
8 |
|i Print version:
|t New aspects of meat quality.
|d Duxford : Woodhead Publishing is an imprint of Elsevier, 2017
|z 0081005938
|z 9780081005934
|w (OCoLC)959034687
|
| 830 |
|
0 |
|a Woodhead Publishing in food science, technology, and nutrition.
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0 |
|u https://appknovel.uam.elogim.com/kn/resources/kpNAMQFGEH/toc
|z Texto completo
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| 938 |
|
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|a ProQuest Ebook Central
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|n EBL4828807
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| 938 |
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|a EBSCOhost
|b EBSC
|n 1144871
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| 938 |
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|a ProQuest MyiLibrary Digital eBook Collection
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|n cis37869253
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|b YANK
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