Developments in Meat Science (Developments Series) by Ralston Lawrie

Cover of: Developments in Meat Science (Developments Series) | Ralston Lawrie

Published by Elsevier Applied Science .

Written in English

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Subjects:

  • Food & beverage technology,
  • Meat Products,
  • Science/Mathematics

Book details

The Physical Object
FormatHardcover
Number of Pages256
ID Numbers
Open LibraryOL11950952M
ISBN 10185166534X
ISBN 109781851665341

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Flavour Science Published: 10th May Editors: Wender Bredie Mikael Petersen The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts.

This major collection summarises key developments in research, from improving raw meat quality and safety issues to developments in meat processing and specific aspects of meat product quality such as colour, flavour and texture.

HACCP in the meat industry. Developments in meat science. London: Applied Science Publishers, ©(OCoLC) Document Type: Book: All Authors / Contributors: R A Lawrie.

Find more information about: ISBN: ISSN: # Developments. Developments in Food Science. Explore book series content Latest volume All volumes. Latest volumes. Volume pp. 3– () Volume pp. 3– () Volume pp. 1– () Volume pp. 1– () View all volumes.

Find out more. About the book series. Search in this book series. Looking for an author or a specific. Developments in Meat Science (DEVELOPMENTS SERIES) by Ralston Lawrie (Editor) ISBN ISBN X.

Why is ISBN important. ISBN. This bar-code number lets you verify that you're getting exactly the right version or edition of a book. Author: Ralston Lawrie. 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, Developments in Meat Science book meat safety.

Meat Science has been the leading journal in its field now for more than 40 years. The qualities of meat – its composition, nutritional value, wholesomeness and consumer acceptability – are largely determined by the events and conditions encountered by the embryo, the live animal and the. 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 Book Edition: 4.

The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality. explores the basis of meat quality long before it hits grocery store shelves.

The book opens with a look at cellular muscle Format: Hardcover. Here are some of the textbooks and reference books written by Meat Science faculty. Handbook of Meat, Poultry and Seafood Quality, Leo M.L. Nollet, Editor, Terri Boylston, Feng Chen, Patti C. Coggins, Grethe Hyldig, Lisa McKee, and Chris R.

Kerth The Science of Meat Quality, Edited by Chris R. Kerth Meat Science Laboratory Manual, by Jeff Savell and Gary Smith. Meat and meat products are crucial foods in western countries. However, meat biotechnology is not as comprehensively covered as other areas of food biotechnology.

The goal of this book is to provide the reader with recent developments in meat biotechnology. About The Book. Developments in poultry science continue at an ever-increasing rate. In parallel, poultry production has, from comparatively humble beginnings little more than Developments in Meat Science book years ago, emerged to become one of the World's major livestock enterprises with consumption of poultry meat and eggs increasing in virtually every country.

Book: Developments in meat science - 2. + pp. Abstract: The chapters in this book comprise reviews of eight topics within the field of.

The original interest and the background of students enrolling for courses on meat science are widely varied. This book was designed to give an introduction to the subject that would serve those students, and as such it does not give extensive detail of any one aspect, for which there are more advanced texts, and a bibliography ends each by: Recent scientific journal articles from the Meat Science Section, Department of Animal Science, Texas A&M University.

Click for a hub of Extension resources related to. Red Meat Science and Production. Volume 1, The Consumer and Extrinsic Meat Character. This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.

Meat Science - Science topic Recent developments in meat science, protein composition, histology structure, collagen contents, new procesing technologies and meat products. Summary. As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain.

This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of. The most downloaded articles from Meat Science in the last 90 days. The role of red and processed meat in colorectal cancer development: a perspective - Open access August decision that an updated manual on meat processing technology should be prepared, which should take into account the above mentioned publications.

It should also represent not only the latest developments of meat processing technology but also use modern publication techniques such as digital photography and computer-created charts and graphs in. A great need exists for valuable information on factors affecting the quality of animal related products.

The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products.

Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing.

This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat by: 1. This important book summarizes research on ways of analysing and measuring aspects of meat quality such as flavour, quality and nutritional content, together with developments which improve quality in such areas as high pressure processing, automation, chilling and freezing.

Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based.

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 : $ Book Description.

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain.

This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied. As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain.

This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of. Introduction. Meat science and the research and studies conducted both independently and in conjunction with many industry stakeholders over the last 40 years have provided a greater understanding of the relationship between animal-handling techniques prior to harvesting (slaughter) and the quality of the meat produced.

The book is divided into three main sections, with the first section covering the developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights recently developed techniques for measuring, predicting, and producing meat quality, and how these new techniques help us minimize.

In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products.

Co-Edited by Fidel Toldra - Recipient of the 5/5(1). Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature.

While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the. Author: Min Du, Ph.D.,Richard J.

McCormick; Publisher: CRC Press ISBN: Category: Technology & Engineering Page: View: DOWNLOAD NOW» Many of the difficulties that meat and animal scientists face when attempting to address specific problems—such as stress susceptibility and poor meat quality in swine—stem from a lack of understanding of the underlying biological.

And so the science of meat hygiene was born. The health of slaughter animals has long been associated with meat safety. The first meat inspection law in North America was enacted in New France (Canada) in (Brandly, et al., ).

It required butchers to notify authorities when animals were to be slaughtered so that meat could be inspected. 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. 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 Pages: The aim of this book is to provide important details of meat composition and its various categories, basics of animal cells and tissues, muscle structure, bio-chemical reactions in pre- and post-mortem muscles and their effect on meat properties, slaughtering of large animals and birds, technology of sausages, egg formation and its quality parameters and various thermal and non-thermal.

The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency.

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. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety.

The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The Science of Poultry and Meat Processing is a free textbook by Dr. Shai Barbut, a faculty member in the Food Science Department at the University of Guelph, Canada.

The book is available for download here. This book covers various areas related to the meat processing industry, and includes topics such as automation, primary and further. From assessment of meat quality, through to a study of beer components and the effect of microwaves on potato texture, Magnetic Resonance in Food Science: Latest Developments provides an account of the state of the art in this lively area.The scientific meat of the book is neatly divided into two halves: pre-DNA and post-DNA.

Behavior genetics in its conception goes back to the 19th century, specifically to Francis Galton.In this way changing attitudes to meat, as revealed by changing habits, may also be eloquent commentary on fundamental developments in society.

Meats signification, I suggest, principally relates to environmental control, and it has long held an unrivalled status amongst major foods on /5.

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