Meat science /
Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding,...
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| Format: | eBook |
| Language: | English |
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Oxford [Oxfordshire] ; New York :
Pergamon Press,
1985.
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| Edition: | Fourth edition. |
| Series: | Pergamon international library of science, technology, engineering, and social studies.
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| Online Access: | Connect to the full text of this electronic book |
| Summary: | Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand and to undergo conditioning changes on the other. 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 meat. |
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| Physical Description: | 1 online resource (xviii, 267 pages, 1 unnumbered pages leaf of plates) : illustrations |
| Format: | Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |
| Bibliography: | Includes bibliographical references (pages 224-246) and index. |
| ISBN: | 9781483279565 1483279561 |