LEADER 05192nam 2200649Ia 450 001 9910139020903321 005 20230803020521.0 010 $a1-118-53072-1 010 $a1-118-53073-X 010 $a1-299-46454-8 010 $a1-118-53069-1 035 $a(CKB)2550000001019339 035 $a(EBL)1166768 035 $a(OCoLC)843193399 035 $a(SSID)ssj0000856720 035 $a(PQKBManifestationID)11529709 035 $a(PQKBTitleCode)TC0000856720 035 $a(PQKBWorkID)10818644 035 $a(PQKB)10887156 035 $a(MiAaPQ)EBC1166768 035 $a(Au-PeEL)EBL1166768 035 $a(CaPaEBR)ebr10687860 035 $a(CaONFJC)MIL477704 035 $a(EXLCZ)992550000001019339 100 $a20121101d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 04$aThe science of meat quality$b[electronic resource] /$fedited by Chris R. Kerth 210 $aAmes, Iowa $cWiley-Blackwell$d2013 215 $a1 online resource (315 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-1543-6 320 $aIncludes bibliographical references and index. 327 $aThe 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 327 $aCulture 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 327 $aDilution 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 327 $aOxidative 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 327 $aProtein 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 327 $aSarcomere Length 330 $aMeat 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 606 $aMeat$xQuality 606 $aMeat industry and trade$xQuality control 615 0$aMeat$xQuality. 615 0$aMeat industry and trade$xQuality control. 676 $a641.3/6 686 $aSCI070000$2bisacsh 701 $aKerth$b Chris R$0865316 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910139020903321 996 $aThe science of meat quality$91931408 997 $aUNINA