Muscle And Meat Biochemistry
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Author |
: A.M. Pearson |
Publisher |
: Elsevier |
Total Pages |
: 468 |
Release |
: 2012-12-02 |
ISBN-10 |
: 9780323149297 |
ISBN-13 |
: 0323149294 |
Rating |
: 4/5 (97 Downloads) |
Synopsis Muscle and Meat Biochemistry by : A.M. Pearson
Muscle and Meat Biochemistry teaches the different concepts and topics under the eponymous subject. The book covers the gross and detailed composition and structure of muscles and the relationship of the nervous system with the muscular system; muscle cell differentiation and growth; proteins of the thick filament; and the molecular structure and enzymatic activity of myosin. The text also discusses the proteins found in the thin filament - actin, troponin, and myosin; skeletal muscle growth; protein metabolism; and fiber types. The book also encompasses cardiac and smooth muscle; sarcoplasmic proteins; the connective tissues - collagen, elastin, and ground substance; and the postmortem changes during conversion of muscle to meat. The text is recommended for advanced undergraduate and graduate students, as well as for scientists who would like to know more about muscle biology, muscle physiology, and meat science.
Author |
: Ph.D., Min Du |
Publisher |
: CRC Press |
Total Pages |
: 362 |
Release |
: 2009-05-26 |
ISBN-10 |
: 9781439882030 |
ISBN-13 |
: 1439882037 |
Rating |
: 4/5 (30 Downloads) |
Synopsis Applied Muscle Biology and Meat Science by : Ph.D., Min Du
Many of the difficulties that meat and animal scientists face when attempting to address specific problems-such as stress susceptibility and poor meat quality in swine-stem from a lack of understanding of the underlying biological mechanisms that drive muscle growth, metabolism, and its conversion to meat. This book provides current knowledge about
Author |
: Fidel Toldrá |
Publisher |
: John Wiley & Sons |
Total Pages |
: 575 |
Release |
: 2008-04-15 |
ISBN-10 |
: 9780470376348 |
ISBN-13 |
: 0470376341 |
Rating |
: 4/5 (48 Downloads) |
Synopsis Handbook of Fermented Meat and Poultry by : Fidel Toldrá
An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.
Author |
: R. A. Lawrie |
Publisher |
: Woodhead Publishing |
Total Pages |
: 461 |
Release |
: 2014-01-23 |
ISBN-10 |
: 9781845691615 |
ISBN-13 |
: 184569161X |
Rating |
: 4/5 (15 Downloads) |
Synopsis Lawrie's Meat Science by : R. A. Lawrie
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, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which 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 which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. - A standard reference for the meat industry - Discusses the importance of biochemistry in production, storage and processing of meat - Includes significant advances in meat and meat biochemistry
Author |
: R. A. Lawrie |
Publisher |
: Elsevier |
Total Pages |
: 288 |
Release |
: 2013-10-22 |
ISBN-10 |
: 9781483279565 |
ISBN-13 |
: 1483279561 |
Rating |
: 4/5 (65 Downloads) |
Synopsis Meat Science by : R. A. Lawrie
Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book. This publication is beneficial to students and individuals researching on the food science of meat.
Author |
: Ernest J. Briskey |
Publisher |
: |
Total Pages |
: 437 |
Release |
: 1966 |
ISBN-10 |
: OCLC:610613915 |
ISBN-13 |
: |
Rating |
: 4/5 (15 Downloads) |
Synopsis The Physiology and Biochemistry of Muscle as a Food by : Ernest J. Briskey
Author |
: Ernest Joseph Briskey |
Publisher |
: |
Total Pages |
: 464 |
Release |
: 1966 |
ISBN-10 |
: UOM:39015072148607 |
ISBN-13 |
: |
Rating |
: 4/5 (07 Downloads) |
Synopsis The Physiology and Biochemistry of Muscle as a Food by : Ernest Joseph Briskey
Author |
: Youling L. Xiong |
Publisher |
: Springer Science & Business Media |
Total Pages |
: 426 |
Release |
: 2012-12-06 |
ISBN-10 |
: 9781461547310 |
ISBN-13 |
: 1461547318 |
Rating |
: 4/5 (10 Downloads) |
Synopsis Quality Attributes of Muscle Foods by : Youling L. Xiong
A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.
Author |
: |
Publisher |
: |
Total Pages |
: 0 |
Release |
: 1966 |
ISBN-10 |
: OCLC:257833561 |
ISBN-13 |
: |
Rating |
: 4/5 (61 Downloads) |
Synopsis The Physiology and Biochemistry of Muscle as a Food, [1] by :
Author |
: Ralston Andrew Lawrie |
Publisher |
: Woodhead Publishing |
Total Pages |
: 356 |
Release |
: 1998-07 |
ISBN-10 |
: 1855733951 |
ISBN-13 |
: 9781855733954 |
Rating |
: 4/5 (51 Downloads) |
Synopsis Lawrie's Meat Science, Sixth Edition by : Ralston Andrew Lawrie
Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.