Duyệt theo Chủ đề "Meat"
Đang hiển thị mục 1-8 trong tổng 8
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Advanced technologies for meat processing
(CRC/Taylor & Francis, 2006)The book begins by exploring various production systems that include the use of modern biotechnology, automation in slaughterhouses, and rapid non-destructive on-line detection systems. It proceeds to describe different ... -
Handbook of meat and meat processing
(CRC Press, 2012)"Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different ... -
Handbook of meat processing
(Wiley-Blackwell, 2010)This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have ... -
Meat processing : improving quality
(Woodhead Publishing, 2002)Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes ... -
Poultry meat processing and quality
(CRC Press, 2000)The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and ... -
Processed meats : improving safety, nutrition and quality
(Woodhead Publishing, 2011)Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including ... -
Safety of meat and processed meat
(Springer, 2009)The first part deals with the main biological contaminants like pathogen microorganisms, specially E. coli and L. monocytogenes, toxins and biogenic amines that can be present either in meat or its derived products. The ... -
The science of meat quality
(Wiley-Blackwell, 2013)This book 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 book opens with a look at cellular muscle ...
