Lawrie's meat science, Seventh Edition
Crc Press Inc (Verlag)
978-0-8493-8726-5 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing, and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, the seventh edition provides a clear guide that takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science that have taken place in the past eight years, especially in areas of eating quality of meat and meat biochemistry.
INTRODUCTION
Meat and muscle. Origin of animal meats.
FACTORS INFLUENCING GROWTH AND DEVELOPMENT OF MEAT ANIMALS
General. Genetic aspects. Environmental physiology. Nutritional aspects. Exogenous manipulation.
STRUCTURE AND GROWTH OF MUSCLE
Proportion of muscular tissue in sheep, cattle and pigs. Structure. Growth of normal muscle. Abnormal growth and development in muscle.
CHEMICAL AND BIOCHEMICAL CONSTITUTION OF MUSCLE
General chemical aspects. Biochemical aspects. Factors reflected in specialized muscle function and constitution.
CONVERSION OF MUSCLE TO MEAT
Pre-slaughter handling. Death of the animal. General consequences of circulatory failure.
SPOILAGE OF MEAT BY INFECTING ORGANISMS
Infection. Symptoms of spoilage. Factors affecting the growth of meat-spoilage organisms. Prophylaxis.
STORAGE AND PRESERVATION OF MEAT: TEMPERATURE CONTROL
Refrigeration. Thermal processing.
STORAGE AND PRESERVATION OF MEAT: MOISTURE CONTROL
Dehydration. Freeze drying. Curing.
STORAGE AND PRESERVATION OF MEAT: DIRECT MICROBIAL INHIBITION
Ionizing radiation. Antibiotics. Chemical preservatives.
EATING QUALITY OF MEAT
Colour. Water-holding capacity and juiciness. Texture and tenderness. Odour and taste.
MEAT AND HUMAN NUTRITION
Essential nutrients. Toxins and residues. Meat-eating and health.
PREFABRICATED MEAT
Manipulation of conventional meat. Non-meat sources. Upgrading abattoir waste.
| Erscheint lt. Verlag | 5.12.2006 |
|---|---|
| Verlagsort | Bosa Roca |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 816 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-8493-8726-4 / 0849387264 |
| ISBN-13 | 978-0-8493-8726-5 / 9780849387265 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
