000			02868nam a2200313 a 4500
003			CHAP
005			20240530145329.0
007			ta
008			240530t212 fluad||fr|||| 001 0 eng d
020			_a978-1-4398-3683-5
040			_aZ _cCHAP _erda
041	0		_bInglés _fInglés
082	0	0	_220
245	0	0	_aHandbook 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
250			_aSegunda edición
264		1	_aBoca Raton, Florida : _bCRC Press, _c©2012
300			_axviii, 982 páginas: _bilustraciones, gráficas, tablas, esquemas
336			_2rdacontent _atexto _btxt
337			_2rdamedia _asin medio _bn
338			_2rdacarrier _avolumen _bnc
500			_aeje.1: 273836
504			_aIncluye bibliografía
505	0	0	_aPart I. Meat Industries -- _g1. _tMeat Industries: Characteristics and Manufacturing Processes / _rY. H. Hui --
505	0	0	_aPart 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 --
505	0	0	_aPart 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. Aalhus _g10. _tSensory Evaluation of Muscle Foods / _rM. Wes Schilling and Alessandra J. Pham --
520			_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.
534			_pTítulo original:
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999			_c219963 _d219963