Lawrie's Meat Science 8e provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry including storage and preservation of meat, the eating quality of meat and meat safety. To take into account the increase in complexity of the meat sciences, for the first time the book will be an edited volume, fully revised throughout by leading experts, whilst still retaining the coverage and tone which made the book a classic. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. The volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products. The third section explores the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity and the effect of meat on health. This eighth edition of Lawrie's Meat Science brings this established standard reference work for students, academics and professionals in the meat industry up-to-date for the twenty-first century. The recognized gold- standard reference for the meat industryNow an edited volume - brings together leading experts in each area to provide a complete overview of the meat sciencesFirst new edition in 10 years, includes all the latest advances bringing this new edition completely up-to-date including developments in meat quality, safety and storage INDICE: 1. Introduction2. Factors influencing the growth of meat animals3. The structure and growth of muscle4. Chemical and biochemical constitution of muscle5. The conversion of muscle to meat6. Meat microbiology and spoilage7. The storage and preservation of meat: I Thermal technologies8. The storage and preservation of meat: II Non-thermal technologies 9. The storage and preservation of meat: III Meat processing10. The storage and preservation of meat: IV Packaging and storage11. The eating quality of meat: I Colour12. The eating quality of meat: II Tenderness13. The eating quality of meat: III Flavour14. The eating quality of meat: IV Water holding capacity and juiciness15. The eating quality of meat: V Sensory evaluation of meat16. Phenotyping of animals and their meat: Applications of low power ultrasounds, near infrared spectroscopy, Raman spectroscopy and hyperspectral imaging17. Meat safety: I Foodborne pathogens and other biological issues18. Meat safety: II Residues and contaminants19. Meat authenticity and traceability20. Meat composition and nutritional value21. Meat and health22. Edible by-products
- ISBN: 978-0-08-100694-8
- Editorial: Woodhead Publishing
- Encuadernacion: Cartoné
- Páginas: 270
- Fecha Publicación: 01/05/2017
- Nº Volúmenes: 1
- Idioma: Inglés