Meat Quality Analysis

• Author : Ashim Kumar Biswas,Prabhat Kumar Mandal
• Publisher : Academic Press
• Release Date : 2020
• Total pages : 212
• ISBN : 0987654321

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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 : C. Lazzaroni,S. Gigli,D. Gabina
• Publisher : Wageningen Academic Publishers
• Release Date : 2007-08-10
• Total pages : 228
• ISBN : 0987654321

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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 : Chris R. Kerth
• Publisher : John Wiley & Sons
• Release Date : 2013-04-03
• Total pages : 312
• ISBN : 0987654321

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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 : Leo M.L. Nollet,Fidel Toldra
• Publisher : CRC Press
• Release Date : 2008-11-12
• Total pages : 760
• ISBN : 0987654321

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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 : Leo M. L. Nollet
• Publisher : CRC Press
• Release Date : 2004
• Total pages : 2226
• ISBN : 0987654321

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Summary : Presents contemporary methods of measuring optical properties, moisture, ash content, and other physical characteristics of food and evaluates techniques used to trace nutrient analytes ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch....

• Author : Leo M. L. Nollet
• Publisher : John Wiley & Sons
• Release Date : 2012-05-29
• Total pages : 576
• ISBN : 0987654321

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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 : Isam T. Kadim
• Publisher : CABI
• Release Date : 2013-01-01
• Total pages : 248
• ISBN : 0987654321

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Summary : Camel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, ...

• Author : Gordon Gerard Birch,Kenneth John Parker
• Publisher : Elsevier Science & Technology
• Release Date : 1984
• Total pages : 332
• ISBN : 0987654321

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Summary : Control of food quality and food analysis or the pursuit of excellence. The nutritional quality of food. Food composition and analytical accuracy. Research on analysis of food quality. A scientist looks at future prospects for legislation. Market research as a support for quality control. Advances in the light microscopy of ...

• Author : Paulo E S Munekata,Mirian Paterio,Daniel Franco,José M Lorenzo
• Publisher : CRC Press
• Release Date : 2021-08-31
• Total pages : 480
• ISBN : 0987654321

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Summary : The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to its accessible price and versatility, the manufacture of pork products is an important strategy to offer different options of pork to consumers by meat industries in this ...

• Author : Anonim
• Publisher : Unknown
• Release Date : 1954
• Total pages : 212
• ISBN : 0987654321

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Summary : Download or read online Survey of Food and Nutrition Research in the United States written by , published by which was released on 1954. Get Survey of Food and Nutrition Research in the United States Books now! Available in PDF, ePub and Kindle....

• Author : Library of Congress
• Publisher : Unknown
• Release Date : 2009
• Total pages : 212
• ISBN : 0987654321

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Summary : Download or read online Library of Congress Subject Headings written by Library of Congress, published by which was released on 2009. Get Library of Congress Subject Headings Books now! Available in PDF, ePub and Kindle....

• Author : Anonim
• Publisher : Unknown
• Release Date : 1985
• Total pages : 514
• ISBN : 0987654321

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Summary : Download or read online Perspectives on Nonpoint Source Pollution written by , published by which was released on 1985. Get Perspectives on Nonpoint Source Pollution Books now! Available in PDF, ePub and Kindle....

• Author : Da-Wen Sun
• Publisher : Elsevier
• Release Date : 2010-06-29
• Total pages : 496
• ISBN : 0987654321

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Summary : Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spectral information on a product. Used for nearly 20 years in the aerospace and military industries, more recently hyperspectral imaging has emerged and matured into one of the most powerful ...

• Author : P.V. Tarrant,G. Eikelenboom,G. Monin
• Publisher : Springer Science & Business Media
• Release Date : 1987-02-28
• Total pages : 498
• ISBN : 0987654321

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Summary : 'This book is well organized and extremely informative ' The Cornell Veterinarian, Oct. 1987...

• Author : Y. H. Hui
• Publisher : CRC Press
• Release Date : 2012-01-11
• Total pages : 1000
• ISBN : 0987654321

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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 ...