| Edition |
Eighth edition. |
| Description |
1 online resource (xvi, 713 pages) : illustrations. |
| Physical Medium |
polychrome |
| Description |
text file |
| Series |
Woodhead Publishing series in food science, technology and nutrition
|
|
Woodhead Publishing in food science, technology, and nutrition.
|
| Bibliography |
Includes bibliographical references and index. |
| 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. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Meat.
|
|
Meat. |
|
COOKING -- General. |
| Genre/Form |
Electronic book.
|
|
Electronic books.
|
| Added Author |
Toldrá, Fidel, editor.
|
| Added Title |
Meat science |
| Other Form: |
Print version: Lawrie, R.A. (Ralston Andrew). Lawrie's meat science. Eighth edition. Duxford, United Kingdom : Woodhead Publishing is an imprint of Elsevier, [2017] 9780081006948 (DLC) 2017936519 (OCoLC)960845171 |
| ISBN |
9780081006979 (electronic book) |
|
0081006977 (electronic book) |
|
9780081006948 (print) |
|
0081006942 (print) |
|
