The Science of meat and meat products. 3rd. ed.
1987
Price James F. | Schweigert B.S.
A reference text for meat scientists and technologists presents 17 authoritative reviews prepared by experts in their respective fields, organized into 2 principal sections, viz.: the basic science of meat; and the science of meat processing. The former section covers: the composition of animal tissues; the structure, function, and postmortem changes of muscle tissue; meat pigments; microbiological and parasitological aspects of meat; the nutritional content and value of meat and meat products; and the sensory evaluation and flavor chemistry of meat. The latter section covers: meat food quality characteristics; meat preservation; the functional behavior of meat components during processing; the processing of cured meat and its products; sausage products's development; protective packagings; the characteristics and utilization of meat animal by-products; sanitation and cleaning in meat processing; and quality control concepts and systems. Tabular data and illustrations are presented throughout the text, and literature citations are appended to each chapter.
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