Encyclopedia of Meat Sciences

כריכה קדמית
Carrick Devine, M. Dikeman
Elsevier, 22 ביולי 2014 - 1712 עמודים

The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management.

Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences.

  • More than 200 articles covering all areas of meat sciences
  • Substantially revised and updated since the previous edition was published in 2004
  • Full color throughout
 

עמודים נבחרים

מהדורות אחרות - הצג הכל

Encyclopedia of Meat Sciences
<span dir=ltr>Carrick Devine</span>‏,<span dir=ltr>Michael Dikeman</span>‏
אין תצוגה מקדימה זמינה - 2014

מונחים וביטויים נפוצים

2014 Elsevier Ltd activity addition adipose tissue amino acids analysis analyte androstenone animals AOAC approximately aroma automation bacon bacteria bacteriocins beef biofilm breeds brine calpain carcass cattle cells chemical chilling cloned collagen color components composition compounds concentration connective tissue cooked meat cured meat cuts denaturation drying effect electrical stimulation emulsion Encyclopedia of Meat enzymes extraction fatty acids Figure gene genetic glycogen glycolysis heat hides hot boning increase industry ingredients lamb levels lipid longissimus Maillard reaction measurement Meat and Meat meat flavor meat products meat quality Meat Science metabolism method moisture molecules muscle fibers myofibrillar proteins myofibrils myoglobin myosin myostatin nitrite oxidation perimysium phosphate pigs pork postmortem poultry processed meat reduce result rigor mortis salt sample sarcomere sausage sensory sheep skatole slaughter smoked sodium solubility specific spices structure surface Technology temperature tenderness texture thermal

מידע על המחבר (2014)

Carrick Devine, born in Blenheim, New Zealand, studied at Canterbury University in New Zealnd where he obtained an MSc in Marine Biology and then a PhD at the University of Otago Medical School in 1969, studying physiology/pharmacology of smooth muscle and its innervation. Following a post doctoral period at Presbyterian University of Pennsylvania Medical Center working on smooth muscle, he returned to New Zealand and worked with striated muscle – i.e. meat - at the Meat Industry Research Institute of New Zealand, becoming sector leader. He has been involved in the development of electrical stimulation for meat tenderness, quality assurance procedures to ensure that appropriate levels of tenderness are attained, establishing neurological indices of humaneness of slaughter procedures using microdialysis probes, to harmonise western and halal slaughter methods and developing protocols to reduce preslaughter stress of cattle and sheep. He now works on biosensors at the bioengineering sector of Hortresearch and is presently engaged on a collaborative project with the MIRINZ Centre of Agresearch to measure meat tenderness on-line using near infrared spectroscopy. He obtained a DSc in 1991 and is a Fellow of the Royal Society of New Zealand and the New Zealand Institute of Chemistry.

Michael E. Dikeman; Born in the state of Kansas, USA. Received B.S. and Ph.D. degrees from Kansas State University and M.S.degree from Michigan State University. Professor at Kansas State University from 1970 to present. He teaches courses ranging from beginning animal/meat science to graduate level. His research interests include effects of genetics and management systems for livestock production on carcass composition and meat quality. He has particular interests in postmortem technology to enhance meat quality, and in effects of meat cookery on tenderness. He received the Meats Research Award from the American Society of Animal Science. He served as President of the American Meat Science Association, and the Federation of American Societies of Food Animal Sciences.

מידע ביבליוגרפי

כותרתEncyclopedia of Meat Sciences
עורכיםCarrick Devine, M. Dikeman
מהדורה2
הוצאהElsevier, 2014
ISBN0123847346, 9780123847348
אורך1712 עמודים
  
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