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Lawrie's meat science

Author: R A Lawrie; David Ledward
Publisher: Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Publishing, [2006] ©2006
Series: Woodhead Publishing series in food science and technology.
Edition/Format:   eBook : Document : English : Seventh editionView all editions and formats
Summary:
"Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward,  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Lawrie, R.A. (Ralston Andrew).
Lawrie's meat science.
Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub., ©2006
(OCoLC)72777694
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: R A Lawrie; David Ledward
ISBN: 9781615831128 1615831126 184569161X 9781845691615 1845691598 9781845691592
OCLC Number: 488600342
Notes: Previous edition: published as Meat science. Oxford : Pergamon, 1991.
Description: 1 online resource (xviii, 442 pages) : illustrations.
Contents: INTRODUCTIONMeat and muscle. Origin of animal meats.FACTORS INFLUENCING GROWTH AND DEVELOPMENT OF MEAT ANIMALSGeneral. Genetic aspects. Environmental physiology. Nutritional aspects. Exogenous manipulation.STRUCTURE AND GROWTH OF MUSCLEProportion of muscular tissue in sheep, cattle and pigs. Structure. Growth of normal muscle. Abnormal growth and development in muscle.CHEMICAL AND BIOCHEMICAL CONSTITUTION OF MUSCLEGeneral chemical aspects. Biochemical aspects. Factors reflected in specialized muscle function and constitution.CONVERSION OF MUSCLE TO MEATPre-slaughter handling. Death of the animal. General consequences of circulatory failure.SPOILAGE OF MEAT BY INFECTING ORGANISMSInfection. Symptoms of spoilage. Factors affecting the growth of meat-spoilage organisms. Prophylaxis.STORAGE AND PRESERVATION OF MEAT: TEMPERATURE CONTROLRefrigeration. Thermal processing.STORAGE AND PRESERVATION OF MEAT: MOISTURE CONTROLDehydration. Freeze drying. Curing.STORAGE AND PRESERVATION OF MEAT: DIRECT MICROBIAL INHIBITIONIonizing radiation. Antibiotics. Chemical preservatives.EATING QUALITY OF MEATColour. Water-holding capacity and juiciness. Texture and tenderness. Odour and taste.MEAT AND HUMAN NUTRITIONEssential nutrients. Toxins and residues. Meat-eating and health.PREFABRICATED MEATManipulation of conventional meat. Non-meat sources. Upgrading abattoir waste.
Series Title: Woodhead Publishing series in food science and technology.
Other Titles: Meat science
Responsibility: R.A. Lawrie in collaboration with D.A. Ledward.

Abstract:

Suitable for students and professionals in the meat industry, this book discusses the importance of biochemistry in understanding the production, storage, processing and eating quality of meat. It  Read more...

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"...it is a must read for university undergraduate and post-graduate meat/food science students and for meat and food scientists."- Science Direct"A tremendous bibliography (approx. 2,500 Read more...

 
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