The Science of Meat Quality:
explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color i...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Somerset
John Wiley & Sons, Incorporated
2013
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| Ausgabe: | 1st ed |
| Schlagworte: | |
| Zusammenfassung: | explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel |
| Beschreibung: | Description based on publisher supplied metadata and other sources |
| Beschreibung: | 1 online resource (363 pages) |
| ISBN: | 9781118530733 9780813815435 |
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Datensatz im Suchindex
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| author | Kerth, Chris R. |
| author_facet | Kerth, Chris R. |
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| dewey-full | 669.407 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
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| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 1st ed |
| format | Electronic eBook |
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| language | English |
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| spelling | Kerth, Chris R. Verfasser aut The Science of Meat Quality 1st ed Somerset John Wiley & Sons, Incorporated 2013 © 2013 1 online resource (363 pages) txt rdacontent c rdamedia cr rdacarrier Description based on publisher supplied metadata and other sources explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel Sustainable agriculture Fleischqualität (DE-588)4136636-0 gnd rswk-swf Fleischqualität (DE-588)4136636-0 s 1\p DE-604 Kerth, Chris R. Sonstige oth Erscheint auch als Druck-Ausgabe Kerth, Chris R . The Science of Meat Quality 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Kerth, Chris R. The Science of Meat Quality Sustainable agriculture Fleischqualität (DE-588)4136636-0 gnd |
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| title | The Science of Meat Quality |
| title_auth | The Science of Meat Quality |
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| title_fullStr | The Science of Meat Quality |
| title_full_unstemmed | The Science of Meat Quality |
| title_short | The Science of Meat Quality |
| title_sort | the science of meat quality |
| topic | Sustainable agriculture Fleischqualität (DE-588)4136636-0 gnd |
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