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: Red Meat Science and Production
    sub title: Volume 1. The Consumer and Extrinsic Meat Character
  name:
    name part: Holloway, Joseph William.
    role:
      role term: creator
    role:
      role term: author.
    role:
      role term: aut
    role:
      role term: http://id.loc.gov/vocabulary/relators/aut
  name:
    name part: Wu, Jianping.
    role:
      role term: author.
    role:
      role term: aut
    role:
      role term: http://id.loc.gov/vocabulary/relators/aut
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: si
    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: XII, 246 p. 3 illus., 2 illus. in color. online resource.
  abstract: This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers' expectations around the globe. Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers. .
  table of contents: Chapter 1. Introduction -- Chapter 2. The Red Meat Consumer -- Chapter 3. Safety -- Chapter 4. Traceability -- Chapter 5. Intrinsic Quality Factors: Carcass Quality Grading Systems -- Chapter 6. Intrinsic Quality Factors: Aroma -- Chapter 7. Intrensic Quality Factors: Tenderness -- Chapter 8. Intrensic Quality Factors: Juiciness -- Chapter 9. Intrensic Quality Factors: Flavor -- Chapter 10. Extrinsic Quality Factors:Price -- Chapter 11. Extrensic Quality Factors: Healthfulness -- Chapter 12. Extrensic Quality Factors: Environmental Impact -- Chapter 13. Extrensic Quality Factors: Humane Animal Management -- Chapter 14. Meat By-products -- Chapter 15. Integrated Global Red Meat.
  note: by Joseph William Holloway, Jianping Wu.
  subject:
    topic: Food-Biotechnology
  subject:
    topic: Biomedical engineering
  subject:
    topic: Vertebrates
  subject:
    topic: Food Science
  subject:
    topic: Biomedical Engineering/Biotechnology
  subject:
    topic: Vertebrates
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  identifier: 9789811378560
  identifier: https://doi.org/10.1007/978-981-13-7856-0
  record info:
    record creation date: 190806
    record change date: 20191025161200.0
    record identifier: 978-981-13-7856-0