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[null,"1.","Record Nr.",null,"UNINA9910451988603321"]
[null,null,"Titolo",null,"Assessing evidence to improve population health and wellbeing [[electronic resource] /] / editor, Carmen Aceijas"]
[null,null,"Pubbl/distr/stampa",null,"Exeter, : Learning Matters, 2011"]
[null,null,"ISBN",null,"1-280-38234-1"]
[{"$nulls":4},"9786613560254"]
[{"$nulls":4},"0-85725-391-3"]
[null,null,"Descrizione fisica",null,"viii, 158 p. : ill"]
[null,null,"Collana",null,"Transforming public health practice"]
[null,null,"Disciplina",null,"362.1072"]
[null,null,"Soggetti",null,"Public health - Evaluation"]
[{"$nulls":4},"Public health - Research - Methodology"]
[{"$nulls":4},"Evidence-based medicine - Methodology"]
[{"$nulls":4},"Evidence-based medicine"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Bibliographic Level Mode of Issuance: Monograph"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,"2.","Record Nr.",null,"UNINA9910139020903321"]
[null,null,"Titolo",null,"The science of meat quality [[electronic resource] /] / edited by Chris R. Kerth"]
[null,null,"Pubbl/distr/stampa",null,"Ames, Iowa, : Wiley-Blackwell, 2013"]
[null,null,"ISBN",null,"1-118-53072-1"]
[{"$nulls":4},"1-118-53073-X"]
[{"$nulls":4},"1-299-46454-8"]
[{"$nulls":4},"1-118-53069-1"]
[null,null,"Descrizione fisica",null,"1 online resource (315 p.)"]
[null,null,"Classificazione",null,"SCI070000"]
[null,null,"Disciplina",null,"641.3/6"]
[null,null,"Soggetti",null,"Meat - Quality"]
[{"$nulls":4},"Meat industry and trade - Quality control"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"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"]
[{"$nulls":4},"Culture of Established Muscle Cell Lines-Murine C2C12 MyoblastsPropagation; Subculturing; Cell Quantification; Induction of Differentiation and Fusion; Cryopreservation; Thawing Cryopreserved Stocks; References; Chapter 2 Animal Growth and Empty Body Composition; Composition of the Empty Body from Birth to Harvest; Chemical Composition; Physical Separation; Magnetic Resonance Imaging; X-Ray Computed Tomography Scanning; Near-Infrared Reflectance; Total Body Electromagnetic Conductivity (TOBEC); Dual-Energy X-Ray Absorptiometry; Video Image Analysis; 40K Liquid Scintillation Counter"]
[{"$nulls":4},"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; "]
[{"$nulls":4},"Muscle Cell Structure; Proteins of the Muscle; Contractile Proteins; Z-disk Protein; Gap Filaments; Intermediate Filaments; Costameric Proteins; Isolating Myofibrillar Proteins; Purifying Myofibrils; Procedure; Result; References; Chapter 4 Muscle Metabolism and Contraction; Introduction; Metabolism; Glycolysis"]
[{"$nulls":4},"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"]
[{"$nulls":4},"Protein ProteolysisCalpains; Cathepsins; Muscle Ultrastructure; Temperature and Chilling; Electrical Stimulation; Analysis of Muscle pH; Taking the Measurement; Analysis of Sarcomere Length; Solutions; 0.1 M NaHPO4 Buffer at pH 7.2; 0.2 M Sucrose in 0.1 M NaHPO4 Buffer at pH 7.2; Preparation of Muscle for Laser Diffraction; Sarcomere Length Determination; References; Chapter 6 Meat Tenderness; Introduction; What is Tenderness?; Factors that Affect Tenderness; Sarcomere Contractile State; Myofibrillar Protein Degradation; Connective Tissue; Background Effect; Measuring Tenderness; Shear Force"]
[{"$nulls":4},"Sarcomere Length"]
[null,null,null,"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"]