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Computational modeling of quality changes in meats during hydrodynamic and hydrostatic pressure processing ... annual report
| Computational modeling of quality changes in meats during hydrodynamic and hydrostatic pressure processing ... annual report |
| Pubbl/distr/stampa | [Washington, D.C.], : U.S. Dept. of Agriculture, Agricultural Research Service |
| Descrizione fisica | : HTML files |
| Disciplina | 338.1 |
| Soggetto topico |
Meat - Quality - United States
Meat - Preservation - Technological innovations - United States Dynamics - Computer simulation High pressure (Technology) - Computer simulation Meat - Quality |
| Soggetto genere / forma | Periodicals. |
| ISSN | 1947-3338 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910698666203321 |
| [Washington, D.C.], : U.S. Dept. of Agriculture, Agricultural Research Service | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Emerging technologies in meat processing : production, processing and technology / / editd by Enda J. Cummins, James G. Lyng
| Emerging technologies in meat processing : production, processing and technology / / editd by Enda J. Cummins, James G. Lyng |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (496 pages) : illustrations (some color), tables |
| Disciplina | 664/.9 |
| Collana | IFST Advances in Food Science |
| Soggetto topico |
Meat industry and trade - Technological innovations
Meat - Quality Food - Risk assessment |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-118-35077-4
1-118-35076-6 1-118-35067-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910151711903321 |
| Chichester, England : , : Wiley-Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Emerging technologies in meat processing : production, processing and technology / / editd by Enda J. Cummins, James G. Lyng
| Emerging technologies in meat processing : production, processing and technology / / editd by Enda J. Cummins, James G. Lyng |
| Pubbl/distr/stampa | Chichester, England : , : Wiley-Blackwell, , 2017 |
| Descrizione fisica | 1 online resource (496 pages) : illustrations (some color), tables |
| Disciplina | 664/.9 |
| Collana | IFST Advances in Food Science |
| Soggetto topico |
Meat industry and trade - Technological innovations
Meat - Quality Food - Risk assessment |
| ISBN |
1-118-35077-4
1-118-35076-6 1-118-35067-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910830074603321 |
| Chichester, England : , : Wiley-Blackwell, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Handbook of meat, poultry and seafood quality / / edited by Leo M. L. Nollet
| Handbook of meat, poultry and seafood quality / / edited by Leo M. L. Nollet |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Ames, Iowa : , : Wiley-Blackwell, , 2012 |
| Descrizione fisica | 1 online resource (578 p.) |
| Disciplina |
363.19/29
363.1929 |
| Soggetto topico |
Meat - Quality
Poultry - Quality Seafood - Quality |
| ISBN |
1-5231-1076-7
1-118-35245-9 1-78539-366-9 1-280-67846-1 9786613655394 1-118-35243-2 1-118-35244-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Quality aspects of products of animal origin -- pt. 2. Flavor -- pt. 3. Beef quality -- pt. 4. Pork quality -- pt. 5. Poultry quality -- pt. 6. Seafood quality. |
| Record Nr. | UNINA-9910139748003321 |
| Ames, Iowa : , : Wiley-Blackwell, , 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Handbook of meat, poultry and seafood quality / / editor, Leo M.L. Nollet ; associate editors, Terri Boylston ... [et al.]
| Handbook of meat, poultry and seafood quality / / editor, Leo M.L. Nollet ; associate editors, Terri Boylston ... [et al.] |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2007 |
| Descrizione fisica | 1 online resource (739 p.) |
| Disciplina | 363.19/29 |
| Altri autori (Persone) |
NolletLeo M. L. <1948->
BoylstonTerri |
| Soggetto topico |
Meat - Quality
Poultry - Quality Seafood - Quality |
| ISBN |
1-282-36556-8
9786612365560 0-470-27782-3 0-470-27654-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook of Meat, Poultry and Seafood Quality; Contents; List of Contributors; Preface; Part I. General Food Quality Factors; 1. Factors Affecting Food Quality: A Primer; 2. Hazard Analysis and Critical Control Points and Muscle Food Safety in the United States; Part II. Sensory Attributes of Muscle Foods; 3. History, Background, and Objectives of Sensory Evaluation in Muscle Foods; 4. Chemical and Biochemical Aspects of Color in Muscle Foods; 5. Sensory: Human Biology and Physiology; 6. Sensory Methodology of Muscle Foods; 7. Objective Methods of Sensory Analysis
8. Attributes of Muscle Foods: Color, Texture, FlavorPart III. Flavors; 9. Sensory Characterization; 10. Chemical Characterization; 11. Chemistry, Technology, and Safety of Synthetic Flavors; 12. Process Flavors; 13. Savory Flavors; 14. Natural Flavors; 15. Wood Smoke Flavor; 16. Blended Flavors; 17. Off Flavors and Rancidity in Foods; 18. Land Animal Products; 19. Marine Animal and Plant Products; 20. Maillard Reaction in Flavor Generation; 21. Traditional Laboratory Methods; 22. Recent Developments in Flavor Measurements; Part IV. Beef Quality; 23. Sensory Evaluation of Beef Flavor 24. Beef Quality and Tainting25. Microbiological and Sensory Properties of Beef; 26. Quality Measurements in Beef; 27. Shelf Life of Meats; 28. Packaging and Freezing of Beef as Related to Sensory Properties; Part V. Pork Quality; 29. Fresh and Frozen Pork Color; 30. Microbiological and Sensory Properties of Fresh and Frozen Pork Products; 31. Pork Taint; 32. Shelf Life of Fresh and Frozen Pork; Part VI. Poultry Quality; 33. General Attributes of Fresh and Frozen Poultry Meat; 34. Poultry Meat Flavor; 35. Color of Fresh and Frozen Poultry; 36. Shelf Life of Fresh and Frozen Poultry 37. Packaging of Fresh and Frozen Poultry38. Microbiological and Sensory Properties of Fresh and Frozen Poultry; Part VII. Seafood Quality; 39. Fish and Sensory Analysis in the Fish Chain; 40. Sensory Profiling of Fish, Fish Product, and Shellfish; 41. Quality Index Methods; 42. Texture of Fish, Fish Products, and Shellfish; 43. Perception of Sensory Quality of Wild and Farmed Fish by Experts, Consumers, and Chefs or Cooks in the Restaurant Sector; 44. Quality of Frozen Fish; Appendix Standards for Meat, Poultry, and Seafood in the United States; Index |
| Record Nr. | UNISA-996197330403316 |
| Ames, Iowa, : Blackwell Pub., 2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Impact of Pre-Mortem Factors on Meat Quality / / Gen Kaneko
| Impact of Pre-Mortem Factors on Meat Quality / / Gen Kaneko |
| Autore | Kaneko Gen |
| Pubbl/distr/stampa | Basel, Switzerland : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2022 |
| Descrizione fisica | 1 online resource (172 pages) |
| Disciplina | 664.907 |
| Soggetto topico |
Meat - Quality
Impact |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910674045203321 |
Kaneko Gen
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| Basel, Switzerland : , : MDPI - Multidisciplinary Digital Publishing Institute, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Methods to assess the quality of meat products / / edited by José Manuel Lorenzo [and three others]
| Methods to assess the quality of meat products / / edited by José Manuel Lorenzo [and three others] |
| Pubbl/distr/stampa | New York, New York : , : Humana Press, , [2022] |
| Descrizione fisica | 1 online resource (179 pages) |
| Disciplina | 664.907 |
| Collana | Methods and Protocols in Food Science |
| Soggetto topico |
Quality control - Optical methods
Meat - Quality |
| ISBN | 1-0716-2002-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910548167603321 |
| New York, New York : , : Humana Press, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Muscle development of livestock animals [[electronic resource] ] : physiology, genetics, and meat quality / / edited by M.F.W. te Pas, M.E. Everts, and H.P. Haagsman
| Muscle development of livestock animals [[electronic resource] ] : physiology, genetics, and meat quality / / edited by M.F.W. te Pas, M.E. Everts, and H.P. Haagsman |
| Pubbl/distr/stampa | Cambridge, Mass., USA ; ; Wallingfrod, Oxon, UK, : CABI Pub., c2004 |
| Descrizione fisica | 1 online resource (428 p.) |
| Disciplina | 636.089274 |
| Altri autori (Persone) |
PasM. F. W. te
EvertsM. E HaagsmanH. P |
| Soggetto topico |
Veterinary physiology
Muscles - Physiology Livestock - Genetics Meat - Quality |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-86635-7
9786610866359 0-85199-041-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contributors; Preface; 1 Number and Size of Muscle Fibres in Relation to Meat Production; 2 Fibre Type Identification and Functional Characterization in Adult Livestock Animals; 3 Manipulation of Muscle Fibre Number During Prenatal Development; 4 The Effect of Growth and Exercise on Muscle Characteristics in Relation to Meat Quality; 5 Nutrition, Hormone Receptor Expression and Gene Interactions: Implications for Development and Disease; 6 The Impact of Minerals and Micronutrients on Growth Control
7 Na+,K+-ATPase in Skeletal Muscle: Significance of Exercise and Thyroid Hormones for Development and Performance8 Local and Systemic Regulation of Muscle Growth; 9 Proteolytic Systems and the Regulation of Muscle Remodelling and Breakdown; 10 The Muscle Regulatory Factors Gene Family in Relation to Meat Production; 11 The Muscle Transcriptome; 12 Genome Analysis of QTL for Muscle Tissue Development and Meat Quality; 13 Functional Genomics and Proteomics in Relation to Muscle Tissue; 14 Role of Myostatin in Muscle Growth 15 The Callipyge Mutation for Sheep Muscular Hypertrophy - Genetics, Physiology and Meat Quality16 Genetic Control of Intramuscular Fat Accretion; 17 Post-mortem Muscle Proteolysis and Meat Tenderness; 18 Water-holding Capacity of Meat; Perspectives; Index |
| Record Nr. | UNINA-9910450745203321 |
| Cambridge, Mass., USA ; ; Wallingfrod, Oxon, UK, : CABI Pub., c2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Muscle development of livestock animals : physiology, genetics, and meat quality / / edited by M.F.W. te Pas, M.E. Everts, and H.P. Haagsman
| Muscle development of livestock animals : physiology, genetics, and meat quality / / edited by M.F.W. te Pas, M.E. Everts, and H.P. Haagsman |
| Pubbl/distr/stampa | Cambridge, Mass. ; ; Wallingfrod, Oxon, UK : , : CABI Pub., , 2004 |
| Descrizione fisica | 1 online resource (428 pages) |
| Disciplina | 636.089274 |
| Altri autori (Persone) |
PasM. F. W. te
EvertsM. E HaagsmanH. P |
| Soggetto topico |
Veterinary physiology
Muscles - Physiology Livestock - Genetics Meat - Quality |
| ISBN |
1-280-86635-7
9786610866359 0-85199-041-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contributors; Preface; 1 Number and Size of Muscle Fibres in Relation to Meat Production; 2 Fibre Type Identification and Functional Characterization in Adult Livestock Animals; 3 Manipulation of Muscle Fibre Number During Prenatal Development; 4 The Effect of Growth and Exercise on Muscle Characteristics in Relation to Meat Quality; 5 Nutrition, Hormone Receptor Expression and Gene Interactions: Implications for Development and Disease; 6 The Impact of Minerals and Micronutrients on Growth Control
7 Na+,K+-ATPase in Skeletal Muscle: Significance of Exercise and Thyroid Hormones for Development and Performance; 8 Local and Systemic Regulation of Muscle Growth; 9 Proteolytic Systems and the Regulation of Muscle Remodelling and Breakdown; 10 The Muscle Regulatory Factors Gene Family in Relation to Meat Production; 11 The Muscle Transcriptome; 12 Genome Analysis of QTL for Muscle Tissue Development and Meat Quality; 13 Functional Genomics and Proteomics in Relation to Muscle Tissue; 14 Role of Myostatin in Muscle Growth 15 The Callipyge Mutation for Sheep Muscular Hypertrophy - Genetics, Physiology and Meat Quality; 16 Genetic Control of Intramuscular Fat Accretion; 17 Post-mortem Muscle Proteolysis and Meat Tenderness; 18 Water-holding Capacity of Meat; Perspectives; Index |
| Record Nr. | UNINA-9910784124203321 |
| Cambridge, Mass. ; ; Wallingfrod, Oxon, UK : , : CABI Pub., , 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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New aspects of meat quality : from genes to ethics / / edited by Peter P. Purslow
| New aspects of meat quality : from genes to ethics / / edited by Peter P. Purslow |
| Pubbl/distr/stampa | London, [England] : , : Woodhead Publishing, , 2017 |
| Descrizione fisica | 1 online resource (746 pages) : illustrations, tables |
| Disciplina | 664.907 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico | Meat - Quality |
| ISBN | 0-08-100600-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583327303321 |
| London, [England] : , : Woodhead Publishing, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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