Meat ScienceElsevier, 22 ott 2013 - 285 pagine 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 and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book. This publication is beneficial to students and individuals researching on the food science of meat. |
Sommario
| 1 | |
| 10 | |
CHAPTER 3 THE STRUCTURE AND GROWTH OF MUSCLE | 25 |
CHAPTER 4 CHEMICAL AND BIOCHEMICAL CONSTITUTION OF MUSCLE | 43 |
CHAPTER 5 THE CONVERSION OF MUSCLE TO MEAT | 74 |
CHAPTER 6 THE SPOILAGE OF MEAT BY INFECTING ORGANISMS | 92 |
CHAPTER 7 THE STORAGE AND PRESERVATION OF MEAT I TEMPERATURE CONTROL | 112 |
CHAPTER 8 THE STORAGE AND PRESERVATION OF MEAT II MOISTURE CONTROL | 138 |
CHAPTER 9 THE STORAGE AND PRESERVATION OF MEAT III DIRECT MICROBIAL INHIBITION | 159 |
CHAPTER 10 THE EATING QUALITY OF MEAT | 169 |
CHAPTER 11 MEAT AND HUMAN NUTRITION | 208 |
CHAPTER 12 PREFABRICATED MEAT | 217 |
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| 247 | |