rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet
  name:
    name part: Lorenzo, José Manuel.
    role:
      role term: editor.
    role:
      role term: edt
    role:
      role term: http://id.loc.gov/vocabulary/relators/edt
  name:
    name part: Munekata, Paulo E. S.
    role:
      role term: editor.
    role:
      role term: edt
    role:
      role term: http://id.loc.gov/vocabulary/relators/edt
  name:
    name part: Barba, Francisco J.
    role:
      role term: editor.
    role:
      role term: edt
    role:
      role term: http://id.loc.gov/vocabulary/relators/edt
  name:
    name part: Toldrá, Fidel.
    role:
      role term: editor.
    role:
      role term: edt
    role:
      role term: http://id.loc.gov/vocabulary/relators/edt
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: gw
    date issued: 2019
    edition: 1st ed. 2019.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: XIV, 416 p. 53 illus., 41 illus. in color. online resource.
  abstract: This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world. Individual chapters focus on the consumption of horse meat, camel, buffalo, sheep, rabbit, wild boar, deer, goose, pheasant and exotic meats such as alligator, snake, frog and turtle. For each type of animal species, the carcass characteristics, physico-chemical properties and nutritional value of the meat are extensively outlined. The consumer preference, behavior and perception of each type of meat are also covered, with focus on important factors from sensory properties to psychological and marketing aspects. In promoting a better understanding of the complexities involved in consumer decision making, this book aims to improve the competitiveness of the meat industry through effective informational strategies that can increase consumer acceptance of more convenient, healthy and environmentally friendly meat choices. More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet also focuses on the important role meat plays in the human diet and the evolution of the species. Beneficial factors such as protein, B complex vitamins, zinc, selenium and phosphorus are detailed. Negative factors are discussed as well, with issues such as fat and fatty acid content being addressed for each type of meat presented. In exploring the full range of nutritional benefits, consumer acceptance and carcass characteristics in a large quantity of different types of animal meats from all over the world, this book offers incredible value to researchers looking for a single source on unconventional meat processing. .
  table of contents: 1. Meat in the human diet: a biosocial perspective -- 2. Meat quality, brands and consumer trends -- 3. Horsemeat: increasing quality and nutritional value -- 4. Camel carcass and meat quality characteristics -- 5. Carcass characteristics and meat quality of bison, buffalo, and yak -- 6. Carcass characteristics and meat quality of sheep and goat -- 7. Carcass traits and meat quality of rabbit, hare, guinea pig and capybara -- 8. Wild boar - Production, meat quality traits and derived products -- 9. Carcass characteristics and meat quality of deer -- 10. Carcass characteristics, meat quality and nutritional profile of pheasant, quail and Guinea fowl -- 11. Goose, Duck and Garganey -- 12. Meat production from wild kangaroo: the species, industry, carcass characteristics and meat quality traits -- 13. Exotic meats: An alternative food source.
  note: edited by José Manuel Lorenzo, Paulo E. S. Munekata, Francisco J. Barba, Fidel Toldrá.
  subject:
    topic: Food-Biotechnology
  subject:
    topic: Organic chemistry
  subject:
    topic: Food Science
  subject:
    topic: Organic Chemistry
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  identifier: 9783030054847
  identifier: https://doi.org/10.1007/978-3-030-05484-7
  record info:
    record creation date: 190131
    record change date: 20191023111710.0
    record identifier: 978-3-030-05484-7