rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Meat processing
    sub title: improving quality
  name:
    name part: Kerry, Joseph
    name part: (Microbiologist)
  name:
    name part: Kerry, John.
  name:
    name part: Ledward, David.
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: flu
    place:
      place term: Boca Raton, Fla
    place:
      place term: Cambridge, England
    publisher: CRC Press
    publisher: Woodhead Pub.
    date issued: 2002
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xv, 464 pages) : illustrations
  abstract: Annotation CONTENTS Defining meat quality. Part 1 Analysing meat quality: Factors affecting the quality of raw meat; Nutritional quality of meat; Lipid-derived flavours in meat products; Modelling colour stability in meat; Fat content of meat and meat products. Part 2 Measuring quality: Quality indicators for raw meat; Sensory analysis of meat; On-line monitoring of meat quality; Microbiological hazard identification in the meat industry. Part 3 New techniques for improving quality: Modelling beef cattle production to improve quality; New developments in decontaminating raw meat; Automated meat processing; New developments in the chilling and freezing of meat; High pressure processing of meat; Processing and quality control of restructured meat; Quality control of fermented meat products; Quality control of low-fat meat products; New techniques for analysing raw meat; Meat packaging.
  table of contents: Front Cover; Meat Processing: Improving Quality; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; Chapter 2. Defining meat quality; 2.1 Introduction: what is quality?; 2.2 Consumer perceptions of quality; 2.3 Supplier perceptions of quality; 2.4 Combining consumer and supplier perceptions: the quality circle; 2.5 Regulatory definitions of quality; 2.6 Improving meat and meat product quality; 2.7 References; Part I: Analysing meat quality; Chapter 3. Factors affecting the quality of raw meat; 3.1 Introduction; 3.2 Quality, meat composition and structure.
  table of contents: 3.3 Breed and genetic effects on meat quality3.4 Dietary influences on meat quality; 3.5 Rearing and meat quality; 3.6 Slaughtering and meat quality; 3.7 Other influences on meat quality; 3.8 Summary: ensuring consistency in raw meat quality; 3.9 Future trends; 3.10 References; Chapter 4. The nutritional quality of meat; 4.1 Introduction; 4.2 Meat and cancer; 4.3 Meat, fat content and disease; 4.4 Fatty acids in meat; 4.5 Protein in meat; 4.6 Meat as a 'functional' food; 4.7 Meat and micronutrients; 4.8 Future trends; 4.9 Conclusion; 4.10 References.
  table of contents: Chapter 5. Lipid-derived flavors in meat products5.1 Introduction; 5.2 The role of lipids in generation of meaty flavors; 5.3 Lipid autoxidation and meat flavor deterioration; 5.4 The effect of ingredients on flavor quality of meat; 5.5 The evaluation of aroma compounds and flavor quality; 5.6 Summary; 5.7 References; Chapter 6. Modelling colour stability in meat; 6.1 Introduction; 6.2 External factors affecting colour stability during packaging and storage; 6.3 Modelling dynamic changes in headspace composition; 6.4 Modelling in practice: fresh beef; 6.5 Modelling in practice: cured ham.
  table of contents: 6.6 Internal factors affecting colour stability6.7 Validation of models; 6.8 Future trends; 6.9 References; Chapter 7. The fat content of meat and meat products; 7.1 Introduction; 7.2 Fat and the consumer; 7.3 The fat content of meat; 7.4 Animal effects on the fat content and composition of meat; 7.5 Dietary effects on the fat content and composition of meat; 7.6 Future trends; 7.7 Sources of further information and advice; 7.8 References; Part II: Measuring quality; Chapter 8. Quality indicators for raw meat; 8.1 Introduction; 8.2 Technological quality; 8.3 Eating quality.
  table of contents: 8.4 Determining eating quality8.5 Sampling procedure; 8.6 Future trends; 8.7 References; 8.8 Acknowledgemnts; Chapter 9. Sensory analysis of meat; 9.1 Introduction; 9.2 The sensory panel; 9.3 Sensory tests; 9.4 Category scales; 9.5 Sensory profile methods and comparisons with instrumental measurements; 9.6 Comparisons between countries; 9.7 Conclusions; 9.8 References; Chapter 10. On-line monitoring of meat quality; 10.1 Introduction; 10.2 Measuring electrical impedance; 10.3 Measuring pH; 10.4 Analysing meat properties using NIR spectrophotometry.
  note: edited by Joseph Kerry, John Kerry and David Ledward.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references and index.
  subject:
    topic: Meat
    topic: Quality
  subject:
    topic: Meat industry and trade
    topic: Quality control
  related item:
    title info:
      title: Meat processing
    origin info:
      publisher: Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2002
    identifier: (DLC) 2002073360
  related item:
    title info:
      title: Woodhead Publishing in food science and technology
  identifier: 1855736667
  identifier: 9781855736665
  identifier: 1855735830
  identifier: 9781855735835
  identifier: 0849315395
  identifier: 9780849315398
  identifier: 0849315387
  identifier: 9780849315381
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: KNOVL
    record creation date: 030123
    record change date: 20240717213016.0
    record identifier: kn-ocm51621363
    language of cataloging:
      language term: eng