05192nam 2200649Ia 450 991013902090332120230803020521.01-118-53072-11-118-53073-X1-299-46454-81-118-53069-1(CKB)2550000001019339(EBL)1166768(OCoLC)843193399(SSID)ssj0000856720(PQKBManifestationID)11529709(PQKBTitleCode)TC0000856720(PQKBWorkID)10818644(PQKB)10887156(MiAaPQ)EBC1166768(Au-PeEL)EBL1166768(CaPaEBR)ebr10687860(CaONFJC)MIL477704(EXLCZ)99255000000101933920121101d2013 uy 0engur|n|---|||||txtccrThe science of meat quality[electronic resource] /edited by Chris R. KerthAmes, Iowa Wiley-Blackwell20131 online resource (315 p.)Description based upon print version of record.0-8138-1543-6 Includes bibliographical references and index.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 CultureCulture 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 CounterDilution 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; GlycolysisOxidative 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 FactorsProtein 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 ForceSarcomere LengthMeat 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 developmenMeatQualityMeat industry and tradeQuality controlMeatQuality.Meat industry and tradeQuality control.641.3/6SCI070000bisacshKerth Chris R865316MiAaPQMiAaPQMiAaPQBOOK9910139020903321The science of meat quality1931408UNINA