Meat Science

Author : Fidel Toldra
Publisher : Woodhead Publishing
Page : 730 pages
File Size : 46,5 Mb
Release : 2017-04-29
Category : Technology & Engineering
ISBN : 9780081006979

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Lawrie's Meat Science by Fidel Toldra Pdf

Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. Encompasses the recognized gold- standard reference for the meat industry Brings together leading experts in each area, providing a complete overview of the meat sciences Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage

Author : R. A. Lawrie,David Ledward
Publisher : Woodhead Publishing
Page : 464 pages
File Size : 48,7 Mb
Release : 2014-01-23
Category : Technology & Engineering
ISBN : 9781845691615

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Lawrie’s Meat Science by R. A. Lawrie,David Ledward Pdf

Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie’s meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. A standard reference for the meat industry Discusses the importance of biochemistry in production, storage and processing of meat Includes significant advances in meat and meat biochemistry

Author : Y. H. Hui,Wai-Kit Nip,Robert Rogers
Publisher : CRC Press
Page : 732 pages
File Size : 45,5 Mb
Release : 2001-07-27
Category : Technology & Engineering
ISBN : 0203908082

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Meat Science and Applications by Y. H. Hui,Wai-Kit Nip,Robert Rogers Pdf

Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal handling issues from an international perspective. Essential concepts are illustrated with practical ex

Author : P. D. Warriss
Publisher : CABI
Page : 242 pages
File Size : 46,7 Mb
Release : 2010
Category : Technology & Engineering
ISBN : 9781845935931

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Meat Science by P. D. Warriss Pdf

Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals in food science and technology, those working in the meat industry, meat inspectors, and vets. * New larger format in two colors throughout * Fully revised and updated including new coverage of genomics * Carefully selected references and titles for further reading

Author : Elton D. Aberle
Publisher : Kendall Hunt
Page : 386 pages
File Size : 52,8 Mb
Release : 2001
Category : Business & Economics
ISBN : 0787247200

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Principles of Meat Science by Elton D. Aberle Pdf

Author : R. A. Lawrie
Publisher : Elsevier
Page : 285 pages
File Size : 42,9 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483279565

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Meat Science by R. A. Lawrie Pdf

Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book. This publication is beneficial to students and individuals researching on the food science of meat.

Author : Elton D Aberle,John C Forrest,David E Gerrard,Edward W Mills
Publisher : Unknown
Page : 128 pages
File Size : 52,6 Mb
Release : 2020-08-19
Category : Electronic
ISBN : 1792440065

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Principles of Meat Science by Elton D Aberle,John C Forrest,David E Gerrard,Edward W Mills Pdf

Author : Shai Barbut
Publisher : Unknown
Page : 128 pages
File Size : 43,6 Mb
Release : 2016-06
Category : Meat industry and trade
ISBN : 0889556253

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The Science of Poultry and Meat Processing by Shai Barbut Pdf

Author : Anonim
Publisher : Unknown
Page : 190 pages
File Size : 43,6 Mb
Release : 2001
Category : Beef
ISBN : CORNELL:31924089462190

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Meat Evaluation Handbook by Anonim Pdf

Author : Min Du, Ph.D.,Richard J. McCormick
Publisher : CRC Press
Page : 360 pages
File Size : 43,5 Mb
Release : 2009-05-26
Category : Technology & Engineering
ISBN : 9781439882030

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Applied Muscle Biology and Meat Science by Min Du, Ph.D.,Richard J. McCormick Pdf

Many of the difficulties that meat and animal scientists face when attempting to address specific problems—such as stress susceptibility and poor meat quality in swine—stem from a lack of understanding of the underlying biological mechanisms that drive muscle growth, metabolism, and its conversion to meat. This book provides current knowledge about skeletal muscle and meat, and serves as a platform for further investigation of specific technical issues. Applied Muscle Biology and Meat Science outlines the tremendous strides made in the field of muscle biology in recent years, particularly pertaining to the understanding of the mechanisms that control skeletal muscle growth and development. With a distinguished international team of contributors, this text discusses the impact these factors have on meat production and quality with worldwide applicability. This state-of-the-science reference covers a wide range of topics in muscle biology and meat science, including genetic selection, muscle structure and development, muscle protein turnover and meat tenderization, meat quality, collagen, color, lipid, and meat safety. With approximately 85 illustrations and tables, the text focuses on biological changes and the appropriate management techniques for meat animals. Given recent developments in energy costs and distribution and changes in the commodities markets driven by the demand for biofuels, the challenges for animal production agriculture will only increase. This valuable text furthers understanding of the underlying biological mechanisms that are related to animal and meat production--an understanding that will play an integral role in solving today’s industry challenges.

Author : Joseph William Holloway,Jianping Wu
Publisher : Springer
Page : 306 pages
File Size : 48,9 Mb
Release : 2019-08-06
Category : Technology & Engineering
ISBN : 9789811378607

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Red Meat Science and Production by Joseph William Holloway,Jianping Wu Pdf

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.

Author : Chris R. Kerth
Publisher : John Wiley & Sons
Page : 333 pages
File Size : 52,8 Mb
Release : 2013-04-03
Category : Science
ISBN : 9781118530733

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The Science of Meat Quality by Chris R. Kerth Pdf

Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel. Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.

Author : Steven M. Lonergan,David G. Topel,Dennis N. Marple
Publisher : Academic Press
Page : 300 pages
File Size : 46,7 Mb
Release : 2018-10-27
Category : Medical
ISBN : 9780128152782

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The Science of Animal Growth and Meat Technology by Steven M. Lonergan,David G. Topel,Dennis N. Marple Pdf

The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs. It provides the necessary components to understand the production and growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that is needed to understand the meat industry. Information on the slaughter process of animals, muscle structure and meat tenderness, meat quality, meat safety, and microbiology makes this a valuable self-study reference for students and professionals entering the field. Describes principles in muscle metabolism, meat quality and meat safety using case studies Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection Offers solutions on how to control bacterial growth to improve the safety and quality of meat Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems

Author : Fidel Toldra
Publisher : Woodhead Publishing
Page : 892 pages
File Size : 52,9 Mb
Release : 2022-08-26
Category : Technology & Engineering
ISBN : 9780323984539

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Lawrie's Meat Science by Fidel Toldra Pdf

Lawries’ Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal’s growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered. Includes new information on improved added value of meat by-products for increased sustainability Presents best practices sustainable animal production and meat processing Provides the latest developments in organic meat and meat products and on cell-cultured meat and future market opportunities

Author : Ralston Andrew Lawrie
Publisher : Woodhead Publishing
Page : 356 pages
File Size : 41,7 Mb
Release : 1998-07
Category : Business & Economics
ISBN : 1855733951

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Lawrie's Meat Science, Sixth Edition by Ralston Andrew Lawrie Pdf

Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.