The science of meat quality /
"The Science of Meat Quality looks at the development of quality meat products from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for me...
| Άλλοι συγγραφείς: | |
|---|---|
| Μορφή: | Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
Oxford :
Wiley-Blackwell,
[2013]
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| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
Πίνακας περιεχομένων:
- Growth of Muscle from the Myoblast to Whole Muscle / Terry Brandebourg
- Animal Growth and Empty Body Composition / Michael Dikeman
- Muscle Structure and Cytoskeletal Proteins / Chris R Kerth
- Muscle Metabolism and Contraction / Chris R Kerth
- Converting Muscle to Meat: The Physiology of Rigor / Kirk W Braden
- Meat Tenderness / Chris R Kerth
- Water-Holding Capacity of Meat / Jason K Apple, Janeal WS Yancey
- Lipids and Lipid Oxidation / Kyle Willian
- Meat Color / Richard Mancini
- Meat Cookery / Clinton Rowe, Chris R Kerth
- Trained Sensory Panels / Christy L Bratcher
- Untrained Sensory Panels / Patricia C Curtis
- Consumer Sensory Panels / Ryan Cox
- Preventing Foodborne Illness / Michael A Davis.
