Red Meat Science and Production Volume 1. The Consumer and Extrinsic Meat Character /

• Main Authors: Holloway, Joseph William (Author, http://id.loc.gov/vocabulary/relators/aut), Wu, Jianping (http://id.loc.gov/vocabulary/relators/aut)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Singapore : Springer Singapore : Imprint: Springer, 2019.
• Edition: 1st ed. 2019.
• Subjects: Food-Biotechnology.; Biomedical engineering.; Vertebrates.; Food Science.; Biomedical Engineering/Biotechnology.

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 producti...

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.