Handbook of meat and meat processing / editor Hui, Y. H.; editores asociados J. L. Aalhus, L. Cocolin, I. Guerrero-Legarreta, L. M. Nollet, R. W. Purchas, M. W. Schiling, P. Stanfield, Y. L. Xiong

Material type:

texto

Media type:

sin medio

Carrier type:

volumen

ISBN:

978-1-4398-3683-5

DDC classification:

Contents:

1. Meat Industries: Characteristics and Manufacturing Processes / Y. H. Hui --

2. Muscle Biology / Amanda D. Weaver -- 3. Meat Composition / Robert G. Kauffman -- 4. Postmortem Muscle Chemistry / Marion L. Greaser and Wei Guo --

5. Meat Color / Lorenzo Castigliego, Andrea Armani, and Alessandra Guidi -- 6. Flavors and Flavor Generation of Meat Products / Tzou-Chi Huang and Chi-Tang Ho -- 7. Analytical Methods for Meat and Meat Products / O. A. Young, D. A. Frost, and M. Agnew -- 8. Recent Advances in Meat Quality Assessment / Jean-Louis Damez and Sylvie Clerjon -- 9. Beef Texture and Juiciness / M. Juárez, N. Aldai, Ó. López-Campos, M. E. R. Dugan, B. Uttaro, and J. L. Aalhus 10. Sensory Evaluation of Muscle Foods / M. Wes Schilling and Alessandra J. Pham --

Summary: Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life. Topics discussed include: An overview of the meat-processing industry The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination The primary processing of meat, including slaughter, carcass evaluation, and kosher laws Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating The manufacture of processed meat products such as sausage and ham.

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Part I. Meat Industries -- 1. Meat Industries: Characteristics and Manufacturing Processes /
Y. H. Hui --

Part II. Meat Science -- 2. Muscle Biology / Amanda D. Weaver -- 3. Meat Composition / Robert G. Kauffman -- 4. Postmortem Muscle Chemistry / Marion L. Greaser and Wei Guo --

Part III. Quality and Other Attributes -- 5. Meat Color / Lorenzo Castigliego, Andrea Armani, and Alessandra Guidi -- 6. Flavors and Flavor Generation of Meat Products / Tzou-Chi Huang and Chi-Tang Ho --
7. Analytical Methods for Meat and Meat Products / O. A. Young, D. A. Frost, and M. Agnew -- 8. Recent Advances in Meat Quality Assessment / Jean-Louis Damez and Sylvie Clerjon -- 9. Beef Texture and Juiciness / M. Juárez, N. Aldai, Ó. López-Campos, M. E. R. Dugan, B. Uttaro, and J. L. Aalhus 10. Sensory Evaluation of Muscle Foods / M. Wes Schilling and Alessandra J. Pham --

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from nutrients to techniques for preservation and extending shelf life.

Topics discussed include:

An overview of the meat-processing industry
The basic science of meat, with chapters on muscle biology, meat consumption, and chemistry
Meat attributes and characteristics, including color, flavor, quality assessment, analysis, texture, and control of microbial contamination
The primary processing of meat, including slaughter, carcass evaluation, and kosher laws
Principles and applications in the secondary processing of meat, including breading, curing, fermenting, smoking, and marinating
The manufacture of processed meat products such as sausage and ham.

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