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Fidel Toldra Lawrie's Meat Science (Hardback)
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Ostatnia aktualizacja: 06-09-2024 21:05:01 CEST Wyświetl wszystkie poprawkiWyświetl wszystkie poprawki
Parametry przedmiotu
- Stan
- Book Title
- Lawrie's Meat Science
- Publication Name
- Lawrie's Meat Science
- Title
- Lawrie's Meat Science
- EAN
- 9780323854085
- ISBN
- 9780323854085
- Publisher
- Elsevier Science & Technology
- Format
- Hardcover
- Release Year
- 2022
- Release Date
- 25/08/2022
- Language
- English
- Country/Region of Manufacture
- US
- Item Height
- 229mm
- Item Length
- 9 in
- Item Weight
- 1000g
- Contributor
- Fidel Toldra (Edited by)
- Genre
- Technology & Engineering
- Series
- Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.
- Subject
- Food Science, Microbiology, Industries / Food Industry
- Subject Area
- Technology & Engineering, Business & Economics, Medical
- Publication Year
- 2022
- Type
- Textbook
- Item Width
- 6 in
- Number of Pages
- 850 Pages
O tym produkcie
Product Identifiers
Publisher
Elsevier Science & Technology
ISBN-10
0323854087
ISBN-13
9780323854085
eBay Product ID (ePID)
13057232985
Product Key Features
Number of Pages
850 Pages
Language
English
Publication Name
Lawrie's Meat Science
Subject
Food Science, Microbiology, Industries / Food Industry
Publication Year
2022
Type
Textbook
Subject Area
Technology & Engineering, Business & Economics, Medical
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.
Format
Hardcover
Dimensions
Item Length
9 in
Item Width
6 in
Additional Product Features
Edition Number
9
Intended Audience
Scholarly & Professional
LCCN
2022-438192
Dewey Edition
23
Illustrated
Yes
Dewey Decimal
641.36
Table Of Content
1. Introduction 2. Factors influencing the growth of meat animals 3. The structure and growth of muscle 4. Chemical and biochemical constitution of muscle 5. The conversion of muscle to meat 6. Meat microbiology and spoilage 7. The storage and preservation of meat: I Thermal technologies 8. The storage and preservation of meat: II Non-thermal technologies 9. The storage and preservation of meat: III Meat processing 10. The storage and preservation of meat: IV Packaging and storage 11. The eating quality of meat: I Colour 12. The eating quality of meat: II Tenderness 13. The eating quality of meat: III Flavour 14. The eating quality of meat: IV Water holding capacity and juiciness 15. The eating quality of meat: V Sensory evaluation of meat 16. Phenotyping of animals and their meat: Applications of low power ultrasounds, near infrared spectroscopy, Raman spectroscopy and hyperspectral imaging 17. Meat safety: I Foodborne pathogens and other biological issues 18. Meat safety: II Residues and contaminants 19. Meat authenticity and traceability 20. Meat composition and nutritional value 21. Meat and health 22. Edible by-products
Synopsis
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.
LC Classification Number
TX373.L3 2022
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