Lawrie’s Meat Science – Ebook PDF Instant Delivery – ISBN(s): 9780323854085,0323854087
Product details:
- ISBN-10 : 0323854087
- ISBN-13 : 978-0323854085
- Author: Fidel Toldra
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.
Table contents:
Chapter 1: Introduction
Chapter 2: Factors influencing the growth of meat animals
Chapter 3: The structure and growth of muscle
Chapter 4: Chemical and biochemical constitution of muscle
Chapter 5: The conversion of muscle to meat
Chapter 6: Meat microbiology and spoilage
Chapter 7: The storage and preservation of meat: I—Thermal technologies
Chapter 8: The storage and preservation of meat: II—Nonthermal technologies
Chapter 9: The storage and preservation of meat. III—Meat processing
Chapter 10: The storage and preservation of meat: Storage and packaging
Chapter 11: The eating quality of meat: I Color
Chapter 12: The eating quality of meat: II—Tenderness
Chapter 13: The eating quality of meat: III—Flavor
Chapter 14: The eating quality of meat: IV—Water holding capacity and juiciness
Chapter 15: The eating quality of meat: V Sensory evaluation of meat
Chapter 16: Meat safety—I Foodborne pathogens and other biological issues
Chapter 17: Meat safety: II Residues and contaminants
Chapter 18: Meat authenticity and traceability
Chapter 19: Meat composition and nutritional value
Chapter 20: Meat and health
Chapter 21: Sustainability I: Edible by-products
Chapter 22: Sustainability II: Sustainable animal production and meat processing
Chapter 23: Future meat market
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