Lawrie s Meat Science

Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. Encompasses the recognized gold- standard reference for the meat industry Brings together leading experts in each area, providing a complete overview of the meat sciences Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage

Produk Detail:

  • Author : Fidel Toldra
  • Publisher : Woodhead Publishing
  • Pages : 730 pages
  • ISBN : 0081006977
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKLawrie s Meat Science

Lawrie's Meat Science

Lawrie's Meat Science
  • Author : Fidel Toldra
  • Publisher : Woodhead Publishing
  • Release : 29 April 2017
GET THIS BOOKLawrie's Meat Science

Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat

Lawrie’s Meat Science

Lawrie’s Meat Science
  • Author : R. A. Lawrie,David Ledward
  • Publisher : Woodhead Publishing
  • Release : 23 January 2014
GET THIS BOOKLawrie’s Meat Science

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

Lawrie's Meat Science, Sixth Edition

Lawrie's Meat Science, Sixth Edition
  • Author : R. A. Lawrie,Ralston Andrew Lawrie
  • Publisher : Woodhead Publishing
  • Release : 01 July 1998
GET THIS BOOKLawrie's Meat Science, Sixth Edition

Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.

Meat Science

Meat Science
  • Author : R. A. Lawrie
  • Publisher : Elsevier
  • Release : 22 October 2013
GET THIS BOOKMeat Science

Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand

Meat Science, Fifth Edition

Meat Science, Fifth Edition
  • Author : Ralston Andrew Lawrie
  • Publisher : CRC Press
  • Release : 12 April 1991
GET THIS BOOKMeat Science, Fifth Edition

A textbook for students of food science and technology and nutrition, or people in those fields just beginning to deal with meat. Among the topics are the growth of muscle by animals and its conversion to meat by people, spoilage, storage and preservation, quality, and nutrition. The fifth edition (first in 1966, latest in 1985) discusses new information from biochemistry and biophysics, new sources of meat, and increasing muscle growth without the use of hormones. Annotation copyrighted by Book News, Inc., Portland,

Meat Science

Meat Science
  • Author : P. D. Warriss
  • Publisher : CABI
  • Release : 12 April 2021
GET THIS BOOKMeat Science

Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals

Lawrie's Meat Science, Sixth Edition

Lawrie's Meat Science, Sixth Edition
  • Author : R. A. Lawrie,Ralston Andrew Lawrie
  • Publisher : Woodhead Publishing
  • Release : 01 July 1998
GET THIS BOOKLawrie's Meat Science, Sixth Edition

Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.

Haccp in the Meat Industry

Haccp in the Meat Industry
  • Author : M. Brown
  • Publisher : Woodhead Publishing
  • Release : 06 October 2000
GET THIS BOOKHaccp in the Meat Industry

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is being applied across the world, with countries such as the US, Australia, New Zealand, and the UK leading the way. However, effective implementation in the meat industry remains difficult and controversial. HACCP in the meat industry provides a survey of principles and practices, providing a guide to making HACCP systems work in the meat industry.

Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher : CRC Press
  • Release : 28 July 2009
GET THIS BOOKFood Processing Technology

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum

Critical Appraisal for Psychiatry

Critical Appraisal for Psychiatry
  • Author : Stephen M. Lawrie,Andrew M. McIntosh,Sanjay Rao
  • Publisher : Unknown Publisher
  • Release : 12 April 2021
GET THIS BOOKCritical Appraisal for Psychiatry

Aimed primarily at psychiatric trainees sitting the MRCPsych part II, this text should also appeal to more senior and junior psyhiatrists, other mental health professionals and managers who need a brief but comprehensive introduction to the underlying concepts and practice of evidence-based mental health (EBMH). It covers the principal components of research methods, relevant statistics and critical appraisal processes for doctors and particularly psychiatrists. An everyday clinical relevance is maintained throughout with examples from psychiatric literature where possible.

Meat Products Handbook

Meat Products Handbook
  • Author : G Feiner
  • Publisher : Elsevier
  • Release : 29 September 2006
GET THIS BOOKMeat Products Handbook

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years’ experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality. The first part of the book reviews meat composition

Food Processing: Strategies for Quality Assessment

Food Processing: Strategies for Quality Assessment
  • Author : Abdul Malik,Zerrin Erginkaya,Saghir Ahmad,Hüseyin Erten
  • Publisher : Springer
  • Release : 05 November 2014
GET THIS BOOKFood Processing: Strategies for Quality Assessment

The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art