Lawrie's Meat Science
eBook - ePub

Lawrie's Meat Science

  1. 890 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Lawrie's Meat Science

About this book

Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal's growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered. - Includes new information on improved added value of meat by-products for increased sustainability - Presents best practices sustainable animal production and meat processing - Provides the latest developments in organic meat and meat products and on cell-cultured meat and future market opportunities

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Yes, you can access Lawrie's Meat Science by Fidel Toldra in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Industry. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Title of Book
  2. Cover image
  3. Title page
  4. Table of Contents
  5. Copyright
  6. Contributors
  7. Preface
  8. Chapter 1 Introduction
  9. Chapter 2 Factors influencing the growth of meat animals
  10. Chapter 3 The structure and growth of muscle
  11. Chapter 4 Chemical and biochemical constitution of muscle
  12. Chapter 5 The conversion of muscle to meat
  13. Chapter 6 Meat microbiology and spoilage
  14. Chapter 7 The storage and preservation of meat: Iā€”Thermal technologies
  15. Chapter 8 The storage and preservation of meat: IIā€”Nonthermal technologies
  16. Chapter 9 The storage and preservation of meat. IIIā€”Meat processing
  17. Chapter 10 The storage and preservation of meat: Storage and packaging
  18. Chapter 11 The eating quality of meat: I Color
  19. Chapter 12 The eating quality of meat: IIā€”Tenderness
  20. Chapter 13 The eating quality of meat: IIIā€”Flavor
  21. Chapter 14 The eating quality of meat: IVā€”Water holding capacity and juiciness
  22. Chapter 15 The eating quality of meat: V Sensory evaluation of meat
  23. Chapter 16 Meat safetyā€”I Foodborne pathogens and other biological issues
  24. Chapter 17 Meat safety: II Residues and contaminants
  25. Chapter 18 Meat authenticity and traceability
  26. Chapter 19 Meat composition and nutritional value
  27. Chapter 20 Meat and health
  28. Chapter 21 Sustainability I: Edible by-products
  29. Chapter 22 Sustainability II: Sustainable animal production and meat processing
  30. Chapter 23 Future meat market
  31. Index