02867nam a2200313 a 4500003000500000005001700005007000300022008004100025020002200066040001700088041002300105082000700128245020300135250002200338264004600360300007100406336002700477337002700504338002800531500001800559504002700577505011400604505018800718505061700906520097301523534002302496942001502519999001902534CHAP20240530145329.0ta240530t212     fluad||fr|||| 001 0 eng d  a978-1-4398-3683-5  aZcCHAPerda0 bInglésfInglés0022000aHandbook of meat and meat processing / ceditor 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  aSegunda edición 1aBoca Raton, Florida :bCRC Press,c©2012  axviii, 982 páginas:bilustraciones, gráficas, tablas, esquemas  2rdacontentatextobtxt  2rdamediaasin mediobn  2rdacarrieravolumenbnc  aeje.1: 273836  aIncluye bibliografía00aPart I. Meat Industries --g1.tMeat Industries: Characteristics and Manufacturing Processes /
rY. H. Hui --00aPart II. Meat Science --g2.tMuscle Biology /rAmanda D. Weaver --g3.tMeat Composition /rRobert G. Kauffman --g4.tPostmortem Muscle Chemistry /rMarion L. Greaser and Wei Guo --00aPart III. Quality and Other Attributes --g5. tMeat Color /rLorenzo Castigliego, Andrea Armani, and Alessandra Guidi --g6. tFlavors and Flavor Generation of Meat Products / rTzou-Chi Huang and Chi-Tang Ho --
g7.tAnalytical Methods for Meat and Meat Products / rO. A. Young, D. A. Frost, and M. Agnew --g8. tRecent Advances in Meat Quality Assessment /rJean-Louis Damez and Sylvie Clerjon --g9.tBeef Texture and Juiciness /rM. Juárez, N. Aldai, Ó. López-Campos, M. E. R. Dugan, B. Uttaro, and J. L. Aalhusg10. tSensory Evaluation of Muscle Foods /rM. Wes Schilling and Alessandra J. Pham --  aRetitled 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.  pTítulo original:  2ddccLIBRO  c219963d219963