Lawrie's Meat Science

• Autore: Lawrie R. A
• Pubblicazione: Burlington, : Elsevier Science, 2014
• Edizione: 7th ed.
• Descrizione fisica: 1 online resource (461 p.)
• Soggetto topico: Business & Economics; Industries
• Altri autori: LedwardDavid
• Note generali: Description based upon print version of record.
• Nota di contenuto: Cover; Lawrie's meat science; Copyright; Dedication; Contents; Preface to seventh edition; Preface to first edition; Acknowledgements; Chapter 1 Introduction; 1.1 Meat and muscle; 1.2 The origin of meat animals; 1.3 Current trends and developments; Chapter 2 Factors influencing the growth and development of meat animals; 2.1 General; 2.2 Genetic aspects; 2.3 Environmental physiology; 2.4 Nutritional aspects; 2.5 Exogenous manipulation; Chapter 3 The structure and growth of muscle; 3.1 The proportion of muscular tissue in sheep, cattle and pigs; 3.2 Structure; 3.3 The growth of normal muscle ; 3.4 Abnormal growth and development in muscleChapter 4 Chemical and biochemical constitution of muscle; 4.1 General chemical aspects; 4.2 Biochemical aspects; 4.3 Factors reflected in specialized muscle function and constitution; Chapter 5 The conversion of muscle to meat; 5.1 Preslaughter handling; 5.2 Death of the animal; 5.3 General consequences of circulatory failure; 5.4 Conditioning (ageing); Chapter 6 The spoilage of meat by infecting organisms; 6.1 Infection; 6.2 Symptoms of spoilage; 6.3 Factors affecting the growth of meat-spoilage micro-organisms; 6.4 Prophylaxis ; Chapter 7 The storage and preservation of meat: I Temperature control7.1 Refrigeration; 7.2 Thermal processing; Chapter 8 The storage and preservation of meat: II Moisture control; 8.1 Dehydration; 8.2 Freeze dehydration; 8.3 Curing; Chapter 9 The storage and preservation of meat: III Direct microbial inhibition; 9.1 Ionizing radiation; 9.2 Antibiotics; 9.3 Chemical preservatives; Chapter 10 The eating quality of meat; 10.1 Colour; 10.2 Water-holding capacity and juiciness; 10.3 Texture and tenderness; 10.4 Odour and taste; Chapter 11 Meat and human nutrition; 11.1 Essential nutrients ; 11.2 Toxins and residues11.3 Meat-eating and health; Chapter 12 Prefabricated meat; 12.1 Manipulation of conventional meat; 12.2 Non-meat sources; 12.3 Upgrading abattoir waste; Bibliography; Index
• Sommario/riassunto: Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh e
• Titolo autorizzato: Lawrie's meat science
• ISBN: 9781615831128; 1615831126; 9781845691615; 184569161X
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9911007083803321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing Series in Food Science, Technology and Nutrition