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- Meat Quality Analysis
- Author : Ashim Kumar Biswas
- Publsiher : Academic Press
- Release : 21 August 2019
- ISBN : 0128192348
- Pages : 458 pages
- Rating : 4/5 from 21 reviews
GET THIS BOOKMeat Quality Analysis
Read or download book entitled Meat Quality Analysis written by Ashim Kumar Biswas which was release on 21 August 2019, this book published by Academic Press. Available in PDF, EPUB and Kindle Format. Book excerpt: Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety. Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods
- Author : Ashim Kumar Biswas,Prabhat Mandal
- Publisher : Academic Press
- Release Date : 2019-08-21
- Total pages : 458
- ISBN : 0128192348
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Summary : Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques ...
- Author : Da-Wen Sun
- Publisher : Academic Press
- Release Date : 2009-03-05
- Total pages : 448
- ISBN : 0128192348
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Summary : Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential ...
- Author : Leo M. L. Nollet
- Publisher : John Wiley & Sons
- Release Date : 2012-05-29
- Total pages : 576
- ISBN : 0128192348
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Summary : A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of ...
- Author : Joseph Kerry
- Publisher : Wageningen Academic Publishers
- Release Date : 2006-08-03
- Total pages : 756
- ISBN : 0128192348
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Summary : 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 ...
- Author : Leo M.L. Nollet,Fidel Toldra
- Publisher : CRC Press
- Release Date : 2008-11-12
- Total pages : 760
- ISBN : 0128192348
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Summary : Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the ...
- Author : C. Lazzaroni,S. Gigli,D. Gabina
- Publisher : Wageningen Academic Publishers
- Release Date : 2007-08-10
- Total pages : 228
- ISBN : 0128192348
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Summary : Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcasses, meat and meat products is of predominant importance in a competitive market where consumers tend to have a preconceived idea about the criteria that ...
- Author : Joseph P. Kerry,John F. Kerry,David Ledward
- Publisher : Elsevier
- Release Date : 2002-09-06
- Total pages : 480
- ISBN : 0128192348
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Summary : Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing. Part ...
- Author : Wageningen Academic Publishers
- Publisher : Wageningen Academic Pub
- Release Date : 2010-08
- Total pages : 478
- ISBN : 0128192348
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Summary : This Book of Abstracts is the main publication of the 61st Annual Meeting of the European Association for Animal Production (EAAP) held in Heraklion, Crete Island, Greece, on August 23-27 2010. It contains abstracts of the invited papers and contributed presentations. The meeting addressed subjects relating to science and innovation.Also, ...
- Author : Shyam S. Sablani,Ashim K. Datta,M. Shafiur Rahman,Arun S. Mujumdar
- Publisher : CRC Press
- Release Date : 2006-12-19
- Total pages : 624
- ISBN : 0128192348
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Summary : With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of techniques that scientists and researchers ...
- Author : Joseph Kerry
- Publisher : Elsevier
- Release Date : 2009-01-22
- Total pages : 680
- ISBN : 0128192348
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Summary : Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Part one ...
- Author : Joseph Kerry
- Publisher : Woodhead Publishing
- Release Date : 2009-02-05
- Total pages : 680
- ISBN : 0128192348
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Summary : Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Part one ...
- Author : Leo M.L. Nollet,Fidel Toldra
- Publisher : CRC Press
- Release Date : 2016-04-19
- Total pages : 1002
- ISBN : 0128192348
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Summary : We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it ...
- Author : Karim Ennouri
- Publisher : Bentham Science Publishers
- Release Date : 2020-10-29
- Total pages : 157
- ISBN : 0128192348
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Summary : Cultivators and livestock farmers are increasingly arranging innovative technical and scientific estimations with the aim to enhance agricultural sustainability, effectiveness, and plant health. Innovative farming technologies incorporate biology with smart technology (computers and sensor devices) exchanging information with one another autonomously in a structured farm management system. This book presents ...
- Author : Chris R. Kerth
- Publisher : John Wiley & Sons
- Release Date : 2013-04-03
- Total pages : 312
- ISBN : 0128192348
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Summary : Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is ...
- Author : Y. H. Hui
- Publisher : CRC Press
- Release Date : 2012-01-11
- Total pages : 1000
- ISBN : 0128192348
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Summary : Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat processing, from ...
