Buch, Englisch, 312 Seiten, Format (B × H): 170 mm x 244 mm, Gewicht: 748 g
ISBN: 978-0-8138-1543-5
Verlag: Wiley
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.
Autoren/Hrsg.
Fachgebiete
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Medizin | Veterinärmedizin Veterinärmedizin Veterinärmedizin: Hygiene, Fleischhygiene
Weitere Infos & Material
Contributors xv
Chapter 1 Growth of Muscle from the Myoblast toWhole Muscle 1
Terry Brandebourg
Chapter 2 Animal Growth and Empty Body Composition 29
Michael Dikeman
Chapter 3 Muscle Structure and Cytoskeletal Proteins 49
Chris R. Kerth
Chapter 4 Muscle Metabolism and Contraction 65
Chris R. Kerth
Chapter 5 Converting Muscle to Meat: The Physiology of Rigor 79
Kirk W. Braden
Chapter 6 Meat Tenderness 99
Chris R. Kerth
Chapter 7 Water-Holding Capacity of Meat 119
Jason K. Apple and Janeal W.S. Yancey
Chapter 8 Lipids and Lipid Oxidation 147
Kyle Willian
Chapter 9 Meat Color 177
Richard Mancini
Chapter 10 Meat Cookery 199
Clinton Rowe and Chris R. Kerth
Chapter 12 Untrained Sensory Panels 215
Patricia C. Curtis
Chapter 13 Consumer Sensory Panels 233
Ryan Cox
Chapter 14 Preventing Foodborne Illness 249
Michael A. Davis
Index 283
A color plate section is located between pages 192 and 193.
