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Lawrie's Meat Science, Sixth Edition

Lawrie's Meat Science, Sixth Edition
A Book

by R. A. Lawrie,Ralston Andrew Lawrie

  • Publisher : Woodhead Publishing
  • Release : 1998-07
  • Pages : 336
  • ISBN : 9781855733954
  • Language : En, Es, Fr & De
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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.

Lawrie’s Meat Science

Lawrie’s Meat Science
A Book

by R. A. Lawrie,David Ledward

  • Publisher : Woodhead Publishing
  • Release : 2014-01-23
  • Pages : 464
  • ISBN : 184569161X
  • Language : En, Es, Fr & De
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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 the conversion of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. A standard reference for the meat industry Discusses the importance of biochemistry in production, storage and processing of meat Includes significant advances in meat and meat biochemistry

Lawrie's Meat Science

Lawrie's Meat Science
A Book

by Fidel Toldra

  • Publisher : Woodhead Publishing
  • Release : 2017-04-29
  • Pages : 730
  • ISBN : 0081006977
  • Language : En, Es, Fr & De
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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

Meat Science, Fifth Edition

Meat Science, Fifth Edition
A Book

by Ralston Andrew Lawrie

  • Publisher : CRC Press
  • Release : 1991
  • Pages : 293
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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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, OR

Book Review Lawrie's Meat Science, 8th Edition, Edited by Fidel Toldrá

Book Review Lawrie's Meat Science, 8th Edition, Edited by Fidel Toldrá
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2018
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Lawrie's Meat Science, Sixth Edition

Lawrie's Meat Science, Sixth Edition
A Book

by R. A. Lawrie,Ralston Andrew Lawrie

  • Publisher : Woodhead Publishing
  • Release : 1998-07
  • Pages : 336
  • ISBN : 9781855733954
  • Language : En, Es, Fr & De
GET BOOK

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.

Lawrie's Meat Science

Lawrie's Meat Science
A Book

by Stephen Lawrie

  • Publisher : Unknown Publisher
  • Release : 1998
  • Pages : 329
  • ISBN : 9781855736498
  • Language : En, Es, Fr & De
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52nd International Congress of Meat Science and Technology

52nd International Congress of Meat Science and Technology
Harnessing and exploiting global opportunities

by Joseph Kerry

  • Publisher : Wageningen Academic Publishers
  • Release : 2006-08-03
  • Pages : 756
  • ISBN : 9086865798
  • Language : En, Es, Fr & De
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This book contains over 300 offered papers in addition to 4 papers from invited speakers presented at the 52nd International Congress of Meat Science and Technology, held in Dublin, Ireland, from 13-18 August 2006. Under the theme of harnessing and exploiting global opportunities, areas covered in the congress included meat quality encompassing genomics and biotechnology, animal production and production systems, muscle biology and biochemistry; meat safety, meat processing and packaging technology, consumer topics and meat and health. A new approach this year was to address specific hot topics important to the industry and meat scientists, in particular, electrical stimulation and new instrumental methods for evaluation of meat quality characteristics. These proceedings reflect the truly global nature of meat research and give an insight into the current research issues for the industry.

Encyclopedia of Meat Sciences

Encyclopedia of Meat Sciences
A Book

by Anonim

  • Publisher : Elsevier
  • Release : 2014-07-22
  • Pages : 1712
  • ISBN : 0123847346
  • Language : En, Es, Fr & De
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The Encyclopedia of Meat Sciences, Second Edition, prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout

Meat Science

Meat Science
An Introductory Text

by P. D. Warriss

  • Publisher : CABI
  • Release : 2010
  • Pages : 234
  • ISBN : 1845935934
  • Language : En, Es, Fr & De
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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 in food science and technology, those working in the meat industry, meat inspectors, and vets. * New larger format in two colors throughout * Fully revised and updated including new coverage of genomics * Carefully selected references and titles for further reading

Game Meat Hygiene in Focus

Game Meat Hygiene in Focus
Microbiology, Epidemiology, Risk Analysis and Quality Assurance

by P. Paulsen,A. Bauer,M. Vodnasnky,R. Winkelmayer,F.J.M. Smulders

  • Publisher : Springer Science & Business Media
  • Release : 2011-09-15
  • Pages : 351
  • ISBN : 9086867235
  • Language : En, Es, Fr & De
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Game meat is consumed world-wide. In most regions, it contributes only a small part to the overall meat and food supply, but for reasons of animal welfare and sustainability it is sometimes considered an alternative to meat from farmed animals. Despite differences in game species, ante mortem conditions (free-range or fenced; wild or semi-domesticated), hunting or harvesting procedures and further handling of the carcass, there are common requirements as regards meat safety and quality. Whereas meat hygiene and safety have been an issue in game meat for export/import for a long time, primary production, domestic supply and direct supply to the consumer have recently been addressed by legislation and these sectors still present unresolved questions and challenges. This book combines 24 contributions presenting the view of experts in game meat hygiene and quality. They address four main topics: i.e. 'hygiene and microbiology', 'epidemiology', 'risk assessment and management' and 'muscle biology and meat quality'. In addition to contributions on this topic by authors from eight European countries, a South African perspective is provided, thus representing the standpoint of a major game meat exporter. This volume is the first in a series on safety and quality assurance along the game meat chain, following a 'from forest to fork' approach and is targeted at scientists in academia and industry, graduate students as well as at governmental officials in veterinary public health and food safety.

Meat Inspection and Control in the Slaughterhouse

Meat Inspection and Control in the Slaughterhouse
A Book

by Thimjos Ninios,Janne Lundén,Hannu Korkeala,Maria Fredriksson-Ahomaa

  • Publisher : John Wiley & Sons
  • Release : 2014-06-11
  • Pages : 728
  • ISBN : 1118525841
  • Language : En, Es, Fr & De
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Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, and are intimately related with animal diseases and animal welfare. The history of meat inspection has largely been a success story. Huge steps have been taken over more than a century to prevent the transmission of pathogenic organisms and contagious diseases from animals to humans. Various factors influence the quality and safety of meat including public health hazards (zoonotic pathogens, chemical substances and veterinary drugs), animal health and welfare issues during transport and slaughter. Meat inspection is one of the most important programs in improving food safety, and its scope has enlarged considerably over the last decades. Globalization has affected the complexity of the modern meat chain and has provided possibilities for food fraud and unfair competition. During the last two decades many food fraud cases have been reported, which have caused concern among consumers and the industry. Subsequently meat inspection is faced with new challenges. Meat Inspection and Control in the Slaughterhouse is an up-to-date reference book that responds to these changes and reflects the continued importance of meat inspection for the food industry. The contributors to this book are all international experts in the areas of meat inspection and the official controls limited to slaughterhouses, providing a rare insight into the international meat trade. This book will be of importance to students, professionals and members of the research community worldwide who aim to improve standards of meat inspection procedures and food safety.

Breadmaking

Breadmaking
Improving Quality

by S P Cauvain

  • Publisher : Elsevier
  • Release : 2012-04-25
  • Pages : 832
  • ISBN : 0857095692
  • Language : En, Es, Fr & De
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The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and revised coverage, including six new chapters, the second edition helps readers to understand the latest developments in bread making science and practice. The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fibre breads, those made from partially baked and frozen dough and those made from non-wheat flours. With its distinguished editor and international team of contributors, the second edition of Breadmaking: Improving quality is a standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice. With comprehensively updated and revised coverage, this second edition outlines the latest developments in breadmaking science and practice Covers topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding Discusses dough development and bread ingredients, with chapters on dough aeration and rheology

Canadian Journal of Animal Science

Canadian Journal of Animal Science
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2004
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Characterization of Callipyge Phenotype Effects on Lamb Skeletal Muscle and Meat Tenderization of Longissimus Dorsi Muscle by High Ultimate PH

Characterization of Callipyge Phenotype Effects on Lamb Skeletal Muscle and Meat Tenderization of Longissimus Dorsi Muscle by High Ultimate PH
A Book

by Shenglan Zhang

  • Publisher : Unknown Publisher
  • Release : 1999
  • Pages : 374
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food

Food
The Chemistry of Its Components

by Tom P. Coultate

  • Publisher : Royal Society of Chemistry
  • Release : 2002
  • Pages : 432
  • ISBN : 9780854046157
  • Language : En, Es, Fr & De
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As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives). The fourth edition has been extensively rewritten to bring it right up to date, with many of the figures also having been redrawn. A number of new topics, many of which will be of particular interest to nutritionists, have been introduced, including modified starches, naturally occurring antioxidants, the health benefits of broccoli, and the production of glucose syrup. Topics of special interest to more advanced students are presented separately, and the structural formulae of around 600 food components are given. This book will be of particular interest to students and teachers of food science and nutrition courses in universities, colleges of further education and schools. Its accessible style also ensures that anyone with an interest in food issues will find it invaluable. Extracts from reviews of 3rd Edition: "_ filled me with delight, curiosity and wonder. All of the chemistry is very clear and thorough. I heartily recommend it." The Chemical Educator, October 1997 "Chemistry comes alive when an expert like Tom Coultate links it to food science..." Education in Chemistry, November 1997

SISVet Annual Meeting Selected Abstracts

SISVet Annual Meeting Selected Abstracts
A Book

by Società italiana delle scienze veterinarie. Convegno

  • Publisher : Unknown Publisher
  • Release : 2000
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Iranian Journal of Veterinary Research

Iranian Journal of Veterinary Research
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2007
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Bibliography of Agriculture with Subject Index

Bibliography of Agriculture with Subject Index
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2000
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Heat trasfer coefficient in contact cooking of hamburger patties

Heat trasfer coefficient in contact cooking of hamburger patties
A Book

by Sukanya Wichchukit

  • Publisher : Unknown Publisher
  • Release : 2000
  • Pages : 370
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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