Titre : | Lawrie's meat science | Type de document : | texte imprimé | Auteurs : | Fidel Toldrá, Editeur scientifique | Mention d'édition : | 8th ed. | Editeur : | Cambridge : Woodhead Publishing | Année de publication : | 2017 | Collection : | Woodhead Publishing Series in Food Science, Technology and Nutrition | Importance : | 1 vol. (XVI-713 p.) | Présentation : | ill., couv. ill. en coul. | Format : | 24 cm | ISBN/ISSN/EAN : | 978-0-08-100694-8 | Note générale : | Bibliogr. Index | Langues : | Anglais (eng) | Catégories : | Thésaurus Agro-alimentaire AGENT DE CONSERVATION ; AGENT DE CONTAMINATION ; VALEUR NUTRITIVE ; CUISSON ; FUMAGE ; ABATTAGE Liste Plan de classement 18.10 (VIANDE-CHARCUTERIE SALAISON) [Classement Massy] RAMEAU 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 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. | Type de document : | Livre | 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 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 | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192709 |
Lawrie's meat science [texte imprimé] / Fidel Toldrá, Editeur scientifique . - 8th ed. . - Cambridge : Woodhead Publishing, 2017 . - 1 vol. (XVI-713 p.) : ill., couv. ill. en coul. ; 24 cm. - ( Woodhead Publishing Series in Food Science, Technology and Nutrition) . ISBN : 978-0-08-100694-8 Bibliogr. Index Langues : Anglais ( eng) Catégories : | Thésaurus Agro-alimentaire AGENT DE CONSERVATION ; AGENT DE CONTAMINATION ; VALEUR NUTRITIVE ; CUISSON ; FUMAGE ; ABATTAGE Liste Plan de classement 18.10 (VIANDE-CHARCUTERIE SALAISON) [Classement Massy] RAMEAU 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 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. | Type de document : | Livre | 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 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 | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192709 |
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