The Science of Animal Growth and Meat Technology
Autor Steven M. Lonergan, David G. Topel, Dennis N. Marpleen Limba Engleză Paperback – 28 oct 2018
- Describes principles in muscle metabolism, meat quality and meat safety using case studies
- Discusses the microbial safety of meat products, primary pathogens of concern, and pathogen detection
- Offers solutions on how to control bacterial growth to improve the safety and quality of meat
- Presents a new chapter on packaging for meat and meat products that focuses on flexible film technology, packaging materials and equipment technology
- Includes new information on inspection systems prior to slaughter, during slaughter, and the inspection of meat processing systems
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Specificații
ISBN-13: 9780128152775
ISBN-10: 012815277X
Pagini: 300
Dimensiuni: 191 x 235 x 18 mm
Greutate: 0.52 kg
Ediția:2
Editura: ELSEVIER SCIENCE
ISBN-10: 012815277X
Pagini: 300
Dimensiuni: 191 x 235 x 18 mm
Greutate: 0.52 kg
Ediția:2
Editura: ELSEVIER SCIENCE
Cuprins
1. Historical Perspectives of the Meat and Animal Industry and their Relationship to Animal Growth, body Composition, and Meat Technology
2. Prenatal Growth and its Relationship to Carcass and Meat Quality Traits
3. Bone Growth and Development with Relationships to Live Animal and Carcass Evaluation
4. Muscle Growth and Development and Relationships to Meat Quality and Composition
5. Fat Cells in Domestic Animals
6. Growth Curves and Growth Patterns
7. Harvest Processes for Meat
8. Methods to Measure Body Composition of Domestic Animals
9. Intrinsic Cues of Fresh Meat Quality
10. Conversion of Muscle to Meat
11. Muscle Structure and Function
12. Meat Microbiology and Safety
13. Fresh and Cured Meat Processing and Preservation
14. Sausage Processing and Production
15. Packaging for Meat and Meat Products
2. Prenatal Growth and its Relationship to Carcass and Meat Quality Traits
3. Bone Growth and Development with Relationships to Live Animal and Carcass Evaluation
4. Muscle Growth and Development and Relationships to Meat Quality and Composition
5. Fat Cells in Domestic Animals
6. Growth Curves and Growth Patterns
7. Harvest Processes for Meat
8. Methods to Measure Body Composition of Domestic Animals
9. Intrinsic Cues of Fresh Meat Quality
10. Conversion of Muscle to Meat
11. Muscle Structure and Function
12. Meat Microbiology and Safety
13. Fresh and Cured Meat Processing and Preservation
14. Sausage Processing and Production
15. Packaging for Meat and Meat Products