Lawrie's meat science

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Bibliographic Details
Other Authors Toldrá, Fidel (Editor)
Format Electronic eBook
LanguageEnglish
Published Duxford, United Kingdom : Woodhead Publishing is an imprint of Elsevier, 2017.
EditionEighth edition.
SeriesWoodhead Publishing in food science, technology, and nutrition.
Subjects
Meat.
elektronické knihy
electronic books
Online AccessFull text
ISBN9780081006979
0081006977
9780081006948
0081006942
Physical Description1 online resource (xvi, 713 pages) : illustrations

Cover

Table of Contents:
  • Introduction / Jeffrey W. Savell
  • Factors influencing the growth of meat animals / Aidan P. Moloney, Mark McGee
  • The structure and growth of muscle / Peter P. Purslow
  • Chemical and biochemical constitution of muscle / Clemente López-Bote
  • The conversion of muscle to meat / Sulaiman K. Materneh, Eric M. England, Tracy L. Scheffler, David E. Gerrard
  • Meat microbiology and spoilage / Monique Zagorec, Marie-Christine Champomier-Vergès
  • The storage and preservation of meat: I-thermal technologies / Youling L. Xiong
  • The storage and preservation of meat: II-non-thermal technologies / Dong U. Ahn, Aubrey F. Mendonça, Xi Feng
  • The storage and preservation of meat: III-meat processing / Fidel Toldrá
  • Storage and preservation of raw meat and muscle-based food products: IV storage and packaging / Joe P. Kerry, Andrey A. Tyuftin
  • The eating quality of meat: I-color / Cameron Faustman, Surendranath P. Suman
  • The eating quality of meat: II-tenderness / David L. Hopkins
  • The eating quality of meat: III-flavor / Mónica Flores
  • The eating quality of meat: IV water-holding capacity and juiciness / Robyn D. Warner
  • The eating quality of meat: V-sensory evaluation of meat / Rhonda K. Miller
  • Phenotyping of animals and their meat: applications of low-power ultrasounds, near-infrared spectroscopy, raman spectroscopy, and hyperspectral imaging / Donato Andueza, Benoit-Pierre Mourot, Jean-François Hocquette, Jacques Mourot
  • Meat safety: I foodborne pathogens and other biological issues / Alexandra Lianou, Efstathios Z. Panagou, George-John E. Nychas
  • Meat safety: II residues and contaminants / Marilena E. Dasenaki, Nikolaos S. Thomaidis
  • Meat authenticity and traceability / Luca Fontanesi
  • Meat composition and nutritional value / Jeffrey D. Wood
  • Meat and health / Kerri B. Gehring
  • Edible by-products / Herbert W. Ockerman, Lopa Basu, Fidel Toldrá.

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