Meat SciencePergamon Press, 1979 - 451 pagine The essential basis of meat is outlined in a sequence of phases. The origin and development of meat animals; the structural and chemical elaboration of muscle tissue; the process of muscle conversion to meat; the adverse changes to which meat is susceptible before consumption; means of discouraging spoilage; eating quality; and nutritive values are discussed. Central to the approach is that all meat cannot be alike due to muscle diversification. Meat is, therefore, variable in its keeping and eating quality. Prepackaging methods of display and sale make quality variability apparent to the consumer. The variability is increasingly predictable and controllable. Meat consumption patterns will continue despite criticism of protein producing efficiency. The need to ensure maximum satisfaction in eating and in nutritional benefit from meat requires continuing scientific study. |
Sommario
Introduction | 1 |
Factors influencing the Growth and Development | 16 |
The Structure and Growth of Muscle | 39 |
Copyright | |
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actin activity actomyosin Agric amino acids animals antibiotics bacon bacteria Bendall Biochem Bouton breeds brine Callow carcase cattle cause cent Chem chemical chilled cold-shortening collagen colour concentration connective tissue cooking cured meats Davey dehydrated denaturation differences dorsi muscle effect elastin enzymes European Meat Res factors fatty acids flavour Food Tech freeze drying freezing fresh meat frozen glycogen glycolysis Hamm Hammond heat high ultimate pH Howard and Lawrie hydroxyproline increase Ingram intramuscular fat irradiation latter Lond Meeting European Meat metmyoglobin micro-organisms moisture molecules muscle fibres myofibrillar proteins myofibrils myoglobin myosin nitrite nitrogen odour onset of rigor organisms oxidation oxygen pigment pigs pork post-mortem glycolysis pre-rigor pre-slaughter prepackaged Proc proteins proteolysis psoas relatively Rept rigor mortis salt sarcomeres sarcoplasmic proteins sarcoplasmic reticulum sheep shortening soluble species spoilage storage surface Table temperature tenderness thawing tropomyosin troponin vitamin water-holding capacity Wismer-Pedersen