| |
|
|
|
|
|
|
|
|
1. |
Record Nr. |
UNINA9910139020903321 |
|
|
Titolo |
The science of meat quality [[electronic resource] /] / edited by Chris R. Kerth |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
Ames, Iowa, : Wiley-Blackwell, 2013 |
|
|
|
|
|
|
|
ISBN |
|
1-118-53072-1 |
1-118-53073-X |
1-299-46454-8 |
1-118-53069-1 |
|
|
|
|
|
|
|
|
Descrizione fisica |
|
1 online resource (315 p.) |
|
|
|
|
|
|
Classificazione |
|
|
|
|
|
|
Altri autori (Persone) |
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
Meat - Quality |
Meat industry and trade - Quality control |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
|
Note generali |
|
Description based upon print version of record. |
|
|
|
|
|
|
Nota di bibliografia |
|
Includes bibliographical references and index. |
|
|
|
|
|
|
Nota di contenuto |
|
The Science of Meat Quality; Contents; Contributors; Chapter 1 Growth of Muscle from the Myoblast to Whole Muscle; Introduction; Overview of Skeletal Muscle Development; Types of Muscle; Structure of Muscle; Organization of Whole Muscle; Fiber-Type Development; Hyperplasia (Prenatal Muscle Development); Overview; Embryogenesis of Muscle; Myogenesis; Biphasic Fiber Formation; Hypertrophy (Postnatal Muscle Development); Satellite Cells; Protein Turnover; Protein Synthesis; Protein Degradation; Muscle Cell Culture; Basic Concepts of Cell Culture |
Culture of Established Muscle Cell Lines-Murine C2C12 MyoblastsPropagation; Subculturing; Cell Quantification; Induction of Differentiation and Fusion; Cryopreservation; Thawing Cryopreserved Stocks; References; Chapter 2 Animal Growth and Empty Body Composition; Composition of the Empty Body from Birth to Harvest; Chemical Composition; Physical Separation; Magnetic Resonance Imaging; X-Ray Computed Tomography Scanning; Near-Infrared Reflectance; Total Body Electromagnetic Conductivity (TOBEC); Dual-Energy X-Ray Absorptiometry; Video Image Analysis; 40K Liquid Scintillation Counter |
Dilution TechniquesUltrasound Technology; Specific Gravity; Carcass |
|
|
|
|
|
|
|
|
|
|
|
Yields of Closely Trimmed Retail Product or Fat-Free Lean; Summary; References; Chapter 3 Muscle Structure and Cytoskeletal Proteins; Introduction; Connective Tissue; Organizational Structure of Muscle; Muscle Cell Structure; Proteins of the Muscle; Contractile Proteins; Z-disk Protein; Gap Filaments; Intermediate Filaments; Costameric Proteins; Isolating Myofibrillar Proteins; Purifying Myofibrils; Procedure; Result; References; Chapter 4 Muscle Metabolism and Contraction; Introduction; Metabolism; Glycolysis |
Oxidative PhosphorylationMuscle Contraction; Nerve Impulse; Relaxation; Muscle Fiber Types; Fiber Typing Procedure-Combined Stain for Identifying Muscle Fiber Types; Principle; Solutions; Staining Sequence for Bovine; Staining Sequence for Ovine; Staining Sequence for Porcine; Chemicals Needed for Staining Procedures; References; Chapter 5 Converting Muscle to Meat: The Physiology of Rigor; Introduction; Muscle Metabolism upon Exsanguination; Development of Meat Quality; Water-Holding Capacity; Meat Color; Aging and Tenderness; Antemortem Factors; Genetics; Stress and Diet; Postmortem Factors |
Protein ProteolysisCalpains; Cathepsins; Muscle Ultrastructure; Temperature and Chilling; Electrical Stimulation; Analysis of Muscle pH; Taking the Measurement; Analysis of Sarcomere Length; Solutions; 0.1 M NaHPO4 Buffer at pH 7.2; 0.2 M Sucrose in 0.1 M NaHPO4 Buffer at pH 7.2; Preparation of Muscle for Laser Diffraction; Sarcomere Length Determination; References; Chapter 6 Meat Tenderness; Introduction; What is Tenderness?; Factors that Affect Tenderness; Sarcomere Contractile State; Myofibrillar Protein Degradation; Connective Tissue; Background Effect; Measuring Tenderness; Shear Force |
Sarcomere Length |
|
|
|
|
|
|
Sommario/riassunto |
|
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 to 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 developmen |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
2. |
Record Nr. |
UNIORUON00246716 |
|
|
Autore |
HAN, Henry |
|
|
Titolo |
Ancient Herbs, Modern Medicine : Improving Your Health by Combining Chinese Herbal Medicine and Western Medicine / Henry Han, Glenn E. Miller, and Nancy Deville |
|
|
|
|
|
|
|
Pubbl/distr/stampa |
|
|
New York, : Bantam Books, 2003 |
|
|
|
|
|
|
|
ISBN |
|
|
|
|
|
|
Descrizione fisica |
|
|
|
|
|
|
Altri autori (Persone) |
|
DEVILLE, Nancy |
MILLER, Glenn E. |
|
|
|
|
|
|
|
|
Disciplina |
|
|
|
|
|
|
Soggetti |
|
ERBE - Uso terapeutico |
Medicina cinese |
|
|
|
|
|
|
|
|
Lingua di pubblicazione |
|
|
|
|
|
|
Formato |
Materiale a stampa |
|
|
|
|
|
Livello bibliografico |
Monografia |
|
|
|
|
| |