Lawrie’s Meat Science, 8th ed 8th Edition Fidel Toldra – eBook PDF

Lawrie’s Meat Science, 8th ed – Ebook PDF Instant Delivery – ISBN(s): 9780081006979,0081006977

Product details:

• ISBN-10 ‏ : ‎ 0081006942
• ISBN-13 ‏ : ‎ 978-0081006948
• Author: Fidel Toldra PhD

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.

Table of contents:

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

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