Encyclopedia Of Meat Sciences
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Encyclopedia of Meat Sciences
Author | : Carrick Devine,M. Dikeman |
Publsiher | : Elsevier |
Total Pages | : 1697 |
Release | : 2014-07-22 |
Genre | : Technology & Engineering |
ISBN | : 9780123847348 |
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The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout
Encyclopedia of Meat Sciences
Author | : Michael Dikeman,Carrick Devine |
Publsiher | : Academic Press |
Total Pages | : 553 |
Release | : 2014 |
Genre | : Meat |
ISBN | : 0128014032 |
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Lawrie s Meat Science
Author | : Fidel Toldra |
Publsiher | : Woodhead Publishing |
Total Pages | : 730 |
Release | : 2017-04-29 |
Genre | : Technology & Engineering |
ISBN | : 9780081006979 |
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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 Applications
Author | : Y. H. Hui,Wai-Kit Nip,Robert Rogers |
Publsiher | : CRC Press |
Total Pages | : 732 |
Release | : 2001-07-27 |
Genre | : Technology & Engineering |
ISBN | : 0203908082 |
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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
Meat Science
Author | : P. D. Warriss |
Publsiher | : CABI |
Total Pages | : 242 |
Release | : 2010 |
Genre | : Technology & Engineering |
ISBN | : 9781845935931 |
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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
Principles of Meat Science
Author | : Elton D Aberle,John C Forrest,David E Gerrard,Edward W Mills |
Publsiher | : Unknown |
Total Pages | : 135 |
Release | : 2020-08-19 |
Genre | : Electronic Book |
ISBN | : 1792440065 |
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Ensuring Safety and Quality in the Production of Beef Volume 2
Author | : Michael E. Dikeman,Gary Royce Acuff,James S. Dickson |
Publsiher | : Burleigh Dodds Series in Agricultural Science |
Total Pages | : 0 |
Release | : 2017 |
Genre | : Technology & Engineering |
ISBN | : 1786760606 |
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Volume 2 reviews developments related to quality, starting with the way breeding and growth affect meat quality. The book then discusses cattle nutrition and management before concluding with an assessment of factors determining individual quality traits such as colour and flavour.
Encyclopedia of Animal Science Two Volume Set
Author | : Wilson G. Pond,Duane E. Ullrey,Charlotte Kirk Baer |
Publsiher | : CRC Press |
Total Pages | : 1990 |
Release | : 2018-10-08 |
Genre | : Nature |
ISBN | : 9781000034264 |
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PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT [email protected] Containing case studies that complement material presented in the text, the vast range of this definitive Encyclopediaencompasses animal physiology, animal growth and development, animal behavior, animal reproduction and breeding, alternative approaches to animal maintenance, meat science and muscle biology, farmed animal welfare and bioethics, and food safety. With contributions from top researchers in their discipline, the book addresses new research and advancements in this burgeoning field and provides quick and reader-friendly descriptions of technologies critical to professionals in animal and food science, food production and processing, livestock management, and nutrition.