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Titre :	Lawrie's meat science Ajouter au panier
Auteur(s) :	Fidel Toldrá, Éditeur scientifique
Type de document :	Livre
Sujets :	AGENT DE CONSERVATION ; AGENT DE CONTAMINATION ; VALEUR NUTRITIVE ; CUISSON ; FUMAGE ; ABATTAGE Abattoirs -- Sous-produits ; Aliments -- Analyse sensorielle ; Aliments -- Couleur ; Aliments -- Emballage ; Aliments -- Entreposage ; Aliments -- Irradiation ; Aliments -- Odeur ; Aliments -- Réfrigération ; Aliments -- Séchage ; Aliments -- Stérilisation ; Aliments -- Texture ; Aliments d'origine animale -- Microbiologie ; Aliments surgelés ; Élevage ; Élevage -- Sous-produits ; Fermentation ; Goût ; Hautes pressions ; Lyophilisation ; Métabolisme ; Minéraux dans l'alimentation ; Muscles ; Nutrition ; Pasteurisation ; Santé ; Toxines ; Traçabilité ; Traitement thermique ; Viande ; Viande -- Conservation
Résumé :	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[...] 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.
Editeur(s) :	Cambridge : Woodhead Publishing
Date de publication :	2017
Mention d'édition :	8th ed.
Collection :	Woodhead Publishing Series in Food Science, Technology and Nutrition
Format :	1 vol. (XVI-713 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	Chapter 1 - Introduction Jeffrey W. Savell Chapter 2 - Factors Influencing the Growth of Meat Animals Aidan P. Moloney, Mark McGee Chapter 3 - The Structure and Growth of Muscle Peter P. Purslow Chapter 4 - Chemical and Biochemical Constitution of Muscle Clemente López-Bote Chapter 5 - The Conversion of Muscle to Meat Sulaiman K. Matarneh, Eric M. England, Tracy L. Scheffler, David E. Gerrard Chapter 6 - Meat Microbiology[...] Chapter 1 - Introduction Jeffrey W. Savell Chapter 2 - Factors Influencing the Growth of Meat Animals Aidan P. Moloney, Mark McGee Chapter 3 - The Structure and Growth of Muscle Peter P. Purslow Chapter 4 - Chemical and Biochemical Constitution of Muscle Clemente López-Bote Chapter 5 - The Conversion of Muscle to Meat Sulaiman K. Matarneh, Eric M. England, Tracy L. Scheffler, David E. Gerrard Chapter 6 - Meat Microbiology and Spoilage Monique Zagorec, Marie-Christine Champomier-Vergès Chapter 7 - The Storage and Preservation of Meat: I—Thermal Technologies Youling L. Xiong Chapter 8 - The Storage and Preservation of Meat: II—Nonthermal Technologies Dong U. Ahn, Aubrey F. Mendonça, Xi Feng Chapter 9 - The Storage and Preservation of Meat: III—Meat Processing Chapter 10 - Storage and Preservation of Raw Meat and Muscle-Based Food Products: IV Storage and Packaging Joe P. Kerry, Andrey A. Tyuftin Chapter 11 - The Eating Quality of Meat: I—Color Cameron Faustman, Surendranath P. Suman Chapter 12 - The Eating Quality of Meat: II—Tenderness David L. Hopkins Chapter 13 - The Eating Quality of Meat: III—Flavor Mónica Flores Chapter 14 - The Eating Quality of Meat—IV Water-Holding Capacity and Juiciness Robyn D. Warner Chapter 15 - The Eating Quality of Meat: V—Sensory Evaluation of Meat Rhonda K. Miller Chapter 16 - Phenotyping of Animals and Their Meat: Applications of Low-Power Ultrasounds, Near-Infrared Spectroscopy, Raman Spectroscopy, and Hyperspectral Imaging Donato Andueza, Benoît-Pierre Mourot, Jean-François Hocquette, Jacques Mourot Chapter 17 - Meat Safety—I Foodborne Pathogens and Other Biological Issues Alexandra Lianou, Efstathios Z. Panagou, George-John E. Nychas Chapter 18 - Meat Safety: II Residues and Contaminants Marilena E. Dasenaki, Nikolaos S. Thomaidis Chapter 19 - Meat Authenticity and Traceability Luca Fontanesi Chapter 20 - Meat Composition and Nutritional Value Jeffrey D. Wood Chapter 21 - Meat and Health Kerri B. Gehring Chapter 22 - Edible By-products Herbert W. Ockerman, Lopa Basu, Fidel Toldrá
Langue(s) :	Anglais
Identifiant :	978-0-08-100694-8
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192709

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