More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

• Corporate Author: SpringerLink (Online service)
• Other Authors: Lorenzo, José Manuel (Editor, http://id.loc.gov/vocabulary/relators/edt), Munekata, Paulo E. S. (Editor, http://id.loc.gov/vocabulary/relators/edt), Barba, Francisco J. (Editor, http://id.loc.gov/vocabulary/relators/edt), Toldrá, Fidel (Editor, http://id.loc.gov/vocabulary/relators/edt)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Springer, 2019.
• Edition: 1st ed. 2019.
• Subjects: Food-Biotechnology.; Organic chemistry.; Food Science.; Organic Chemistry.

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...

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.