Meat Science And Nutrition

Meat Science And Nutrition Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Meat Science And Nutrition book. This book definitely worth reading, it is an incredibly well-written.

Lawrie's Meat Science

Fidel Toldra
Lawrie s Meat Science Book PDF

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

Get Book

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

Meat Science and Nutrition

Muhammad Sajid Arshad
Meat Science and Nutrition Book PDF

Author : Muhammad Sajid Arshad
Publisher : BoD – Books on Demand
Page : 88 pages
File Size : 43,7 Mb
Release : 2018-10-10
Category : Health & Fitness
ISBN : 9781789842333

Get Book

Meat Science and Nutrition by Muhammad Sajid Arshad Pdf

Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source are a constant matter of concern. Though currently meat utilization is linked with an array of maladies, including atherosclerosis, leukemia, and diabetes, meat has a noteworthy role not only for safeguarding proper development and health, but also in human wellbeing. Enormous scientific investigations have proved that consuming meat has had a beneficial role in cranial/dental and gastrointestinal tract morphologic changes, human upright stance, reproductive attributes, extended lifespan, and maybe most prominently, in brain and cognitive development.

Lawrie’s Meat Science

R. A. Lawrie,David Ledward
Lawrie s Meat Science Book PDF

Author : R. A. Lawrie,David Ledward
Publisher : Woodhead Publishing
Page : 461 pages
File Size : 42,6 Mb
Release : 2014-01-23
Category : Technology & Engineering
ISBN : 9781845691615

Get Book

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

Meat Science

R. A. Lawrie
Meat Science Book PDF

Author : R. A. Lawrie
Publisher : Elsevier
Page : 288 pages
File Size : 40,8 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483279565

Get Book

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.

Meat Science

P. D. Warriss
Meat Science Book PDF

Author : P. D. Warriss
Publisher : CABI
Page : 242 pages
File Size : 42,7 Mb
Release : 2010
Category : Technology & Engineering
ISBN : 9781845935931

Get Book

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

Improving the Sensory and Nutritional Quality of Fresh Meat

Joseph Kerry
Improving the Sensory and Nutritional Quality of Fresh Meat Book PDF

Author : Joseph Kerry
Publisher : Elsevier
Page : 687 pages
File Size : 45,9 Mb
Release : 2009-01-22
Category : Technology & Engineering
ISBN : 9781845695439

Get Book

Improving the Sensory and Nutritional Quality of Fresh Meat by Joseph Kerry Pdf

Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Part one analyses the scientific basis of meat quality attributes, such as texture and tenderness, colour, water-holding capacity and flavour development. Chapters on the nutritional quality of meat and meat sensory evaluation complete the section. Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included. With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality. Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity Examines production and processing strategies to optimise meat quality, including the current state of development and future potential

Processed Meats

Joseph P. Kerry,John F. Kerry
Processed Meats Book PDF

Author : Joseph P. Kerry,John F. Kerry
Publisher : Elsevier
Page : 753 pages
File Size : 42,6 Mb
Release : 2011-07-14
Category : Technology & Engineering
ISBN : 9780857092946

Get Book

Processed Meats by Joseph P. Kerry,John F. Kerry Pdf

In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment Outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat Discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability

Meat and Nutrition

Chhabi Lal Ranabhat
Meat and Nutrition Book PDF

Author : Chhabi Lal Ranabhat
Publisher : BoD – Books on Demand
Page : 232 pages
File Size : 40,6 Mb
Release : 2021-07-28
Category : Health & Fitness
ISBN : 9781839687020

Get Book

Meat and Nutrition by Chhabi Lal Ranabhat Pdf

This book provides new insights into the production of meat, the burden of diseases associated with excessive meat consumption, undernutrition associated with insufficiency of meat products, and different health-related indicators related to meat and nutrition. This book is useful for researchers, policy makers, and students in medical science, food science, nursing, and public health.

Meat Processing

Joseph P. Kerry,John F. Kerry,David Ledward
Meat Processing Book PDF

Author : Joseph P. Kerry,John F. Kerry,David Ledward
Publisher : Elsevier
Page : 481 pages
File Size : 54,6 Mb
Release : 2002-09-06
Category : Technology & Engineering
ISBN : 9781855736665

Get Book

Meat Processing by Joseph P. Kerry,John F. Kerry,David Ledward Pdf

Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research. Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processing Examines the range of processing techniques that have been deployed at various stages in the supply chain Comprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing

Lawrie's Meat Science, Sixth Edition

Ralston Andrew Lawrie
Lawrie s Meat Science Sixth Edition Book PDF

Author : Ralston Andrew Lawrie
Publisher : Woodhead Publishing
Page : 356 pages
File Size : 50,5 Mb
Release : 1998-07
Category : Business & Economics
ISBN : 1855733951

Get Book

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.

Meat Products Handbook

G Feiner
Meat Products Handbook Book PDF

Author : G Feiner
Publisher : Elsevier
Page : 672 pages
File Size : 52,5 Mb
Release : 2006-09-29
Category : Technology & Engineering
ISBN : 9781845691721

Get Book

Meat Products Handbook by G Feiner Pdf

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology. Meat products handbook is a standard reference for R&D, quality and production managers in meat processing. A one volume reference on processed meat products Combines detailed practical knowledge of processing and ingredients with scientific understanding A standard reference for research & development, quality and production managers in the meat industry

Applied Muscle Biology and Meat Science

Ph.D., Min Du,Richard J. McCormick
Applied Muscle Biology and Meat Science Book PDF

Author : Ph.D., Min Du,Richard J. McCormick
Publisher : CRC Press
Page : 362 pages
File Size : 47,5 Mb
Release : 2009-05-26
Category : Science
ISBN : 9781439882030

Get Book

Applied Muscle Biology and Meat Science by Ph.D., Min Du,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

Red Meat Science and Production

Joseph William Holloway,Jianping Wu
Red Meat Science and Production Book PDF

Author : Joseph William Holloway,Jianping Wu
Publisher : Springer
Page : 246 pages
File Size : 48,5 Mb
Release : 2019-08-06
Category : Technology & Engineering
ISBN : 9789811378560

Get Book

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.

The Carnivore Diet

Shawn Baker
The Carnivore Diet Book PDF

Author : Shawn Baker
Publisher : Victory Belt Publishing
Page : 224 pages
File Size : 52,8 Mb
Release : 2019-11-19
Category : Health & Fitness
ISBN : 9781628603507

Get Book

The Carnivore Diet by Shawn Baker Pdf

Shawn Baker’s Carnivore Diet is a revolutionary, paradigm-breaking nutritional strategy that takes contemporary dietary theory and dumps it on its head. It breaks just about all the “rules” and delivers outstanding results. At its heart is a focus on simplicity rather than complexity, subtraction rather than addition, making this an incredibly effective diet that is also easy to follow. The Carnivore Diet reviews some of the supporting evolutionary, historical, and nutritional science that gives us clues as to why so many people are having great success with this meat-focused way of eating. It highlights dramatic real-world transformations experienced by people of all types. Common disease conditions that are often thought to be lifelong and progressive are often reversed on this diet, and in this book, Baker discusses some of the theory behind that phenomenon as well. It outlines a comprehensive strategy for incorporating the Carnivore Diet as a tool or a lifelong eating style, and Baker offers a thorough discussion of the most common misconceptions about this diet and the problems people have when transitioning to it.

The Science of Animal Growth and Meat Technology

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

Author : Steven M. Lonergan,David G. Topel,Dennis N. Marple
Publisher : Academic Press
Page : 300 pages
File Size : 55,9 Mb
Release : 2018-10-27
Category : Medical
ISBN : 9780128152782

Get Book

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