سبد خرید  cart.gif |  حساب من |  تماس با ما |  راهنما     Search
موضوعات مرتبط
Cover image for product 0813815436
Kerth
ISBN: 978-0-8138-1543-5
Hardcover
312 pages
May 2013, Wiley-Blackwell
List Price: 221.50 USD
22,150,000 IRR / 8,860,000 IRR افزودن به سبد
  • Description
  • Table of Contents
  • Author Information

Meat has been a long sought-after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins, and minerals makes it an integral part of healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis.

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 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.

عناوین مرتبط