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Meat quality analysis : advanced evaluation methods, techniques, and technologies /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London, United Kingdom :
Academic Press, an imprint of Elsevier,
2020.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_on1114335309 | ||
| 003 | OCoLC | ||
| 005 | 20231120010410.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 190829s2020 enk ob 001 0 eng d | ||
| 040 | |a OPELS |b eng |e rda |e pn |c OPELS |d DKU |d OCLCF |d LVT |d OCLCQ |d OCLCO |d K6U |d OCLCQ |d OCLCO | ||
| 019 | |a 1120961915 |a 1229740359 | ||
| 020 | |a 012819233X | ||
| 020 | |a 9780128192337 | ||
| 020 | |a 9780128192344 |q (online) | ||
| 020 | |a 0128192348 | ||
| 020 | |z 9780128192337 |q (print) | ||
| 035 | |a (OCoLC)1114335309 |z (OCoLC)1120961915 |z (OCoLC)1229740359 | ||
| 050 | 4 | |a TX371 | |
| 082 | 0 | 4 | |a 664/.907 |2 23 |
| 245 | 0 | 0 | |a Meat quality analysis : |b advanced evaluation methods, techniques, and technologies / |c edited by Ashim Kumar Biswas, Prabhat Kumar Mandal. |
| 264 | 1 | |a London, United Kingdom : |b Academic Press, an imprint of Elsevier, |c 2020. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ScienceDirect, viewed August 29, 2019). | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 8 | 0 | |g 1. |t Current perspectives of meat quality evaluation : techniques, technologies, and challenges / |r Ashim Kumar Biswas and Prabhat Kumar Mandal -- |g 2. |t Methods for nutritional quality analysis of meat / |r Nira Manik Soren and Ashim Kumar Biswas -- |g 3. |t Nondestructive methods for carcass and meat quality evaluation / |r K. Narsaiah, Ashim Kumar Biswas and Prabhat Kumar Mandal -- |g 4. |t Detection techniques of meat tenderness : state of the art / |r Rui Liu and Wangang Zhang -- |g 5. |t Biochemical changes of postmortem meat during the aging process and strategies to improve the meat quality / |r R. Ramanathan, G.G. Mafi, L. Yoder, M. Perry, M. Pfeiffer, D.L. VanOverbeke and Naveena Basappa Maheswarappa -- |g 6. |t Recent developments in postmortem aging and evaluation methods / |r Kiran Mohan, Rituparna Banerjee and Naveena Basappa Maheswarappa -- |g 7. |t Calpain-assisted postmortem aging of meat and its detection methods / |r Ashim Kumar Biswas, S. Tandon and Prabhat Kumar Mandal -- |g 8. |t Molecular basis of meat color / |r R.A. Mancini and R. Ramanathan -- |g 9. |t Molecular techniques for speciation of meat / |r P.S. Girish and Nagappa S. Karabasanavar -- |g 10. |t Meat traceability and certification in meat supply chain / |r P.S. Girish and S.B. Barbuddhe -- |g 11. |t Residues of harmful chemicals and their detection techniques / |r Milagro Reig and Fidel Told�r -- |g 12. |t Use of food preservatives and additives in meat and their detection techniques / |r Meera Surendran Nair, Divek V.T. Nair, Anup Kollanoor Johny and Kumar Venkitanarayanan -- |g 13. |t Analysis of lipids and lipid oxidation products / |r Trinidad �Prez-Palacios and Mario Es�tvez -- |g 14. |t Plant antioxidants, extraction strategies, and their application in meat / |r Zabdiel Alvarado-Martinez, Arpita Aditya and Debabrata Biswas |
| 505 | 8 | 0 | |g 15. |t Strategies for elimination of foodborne pathogens, their influensive detection techniques and drawbacks / |r Sandeep Ghatak -- |g 16. |t Modern techniques for rapid detection of meatborne pathogens / |r Prabhat Kumar Mandal and Ashim Kumar Biswas -- |g 17. |t Spoilage bacteria and meat quality / |r Abraham Joseph Pellissery, Poonam Gopika Vinayamohan, Mary Anne Roshni Amalaradjou and Kumar Venkitanarayanan -- |g 18. |t Modern concept and detection of spoilage in meat and meat products / |r V.J. Ajaykumar and Prabhat Kumar Mandal -- |g 19. |t Application of proteomic tools in meat quality evaluation / |r M.N. Nair and C. Zhai -- |g 20. |t Application of genomics tools in meat quality evaluation / |r T.K. Bhattacharya -- |g 21. |t Innovation in sensory assessment of meat and meat products / |r Sonia Ventanas, Alberto Gon�zlez-Mohino, Mario Es�tvez and Leila Carvalho. |
| 520 | |a 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. -- |c Provided by publisher. | ||
| 650 | 0 | |a Meat |x Quality. | |
| 650 | 0 | |a Meat inspection. | |
| 650 | 6 | |a Viande |x Qualit�e. |0 (CaQQLa)201-0130984 | |
| 650 | 6 | |a Viande |x Inspection. |0 (CaQQLa)201-0018969 | |
| 650 | 7 | |a Meat inspection |2 fast |0 (OCoLC)fst01013323 | |
| 650 | 7 | |a Meat |x Quality |2 fast |0 (OCoLC)fst01013239 | |
| 700 | 1 | |a Biswas, Ashim Kumar, |e editor. | |
| 700 | 1 | |a Mandal, Prabhat Kumar, |e editor. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128192337 |z Texto completo |
| 856 | 4 | 1 | |u https://sciencedirect.uam.elogim.com/science/book/9780128192337 |z Texto completo |