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Muscle as Food
About this book
Emphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books dealing with this subject, _p_Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are:properties of the contractile proteinsbiochemical and physical changes during the conversion processchanges occuring during storage and preservationfunctional properties of the myofibrillar systemsensory and nutritional composition.This volume is a valuable teaching tool and reference source for students and researchers in the food, meat, and animal sciences.
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Yes, you can access Muscle as Food by Bozzano G Luisa in PDF and/or ePUB format, as well as other popular books in Art & Microeconomics. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front Cover
- Muscle as Food
- Copyright Page
- Table of Contents
- Contributors
- Preface
- Chapter 1. Muscle Development and Contractile Proteins
- Chapter 2. Conversion of Muscle to Meat
- Chapter 3. Physical and Biochemical Changes Occurring in Muscle during Storage and Preservation
- Chapter 4. Functional Properties of the Myofibrillar System and Their Measurements
- Chapter 5. Processing and Fabrication
- Chapter 6. Meat Microbiology
- Chapter 7. Sensory Qualities of Meat
- Chapter 8. Nutritional Composition and Value of Meat and Meat Products
- Chapter 9. Poultry Muscle as Food
- Chapter 10. Fish Muscle as Food
- Index