Lawrie’s Meat Science 9th Edition – Ebook Instant Download/Delivery ISBN(s): 9780323854085,0323854087,9780323984539, 0323984533
Product details:
- ISBN-10 : 0323984533
- ISBN-13 : 9780323984539
- Author: Fidel Toldra
Table contents:
Chapter 1: Introduction
Chapter 2: Factors influencing the growth of meat animals
Chapter 3: The structure and growth of muscle
Chapter 4: Chemical and biochemical constitution of muscle
Chapter 5: The conversion of muscle to meat
Chapter 6: Meat microbiology and spoilage
Chapter 7: The storage and preservation of meat: I—Thermal technologies
Chapter 8: The storage and preservation of meat: II—Nonthermal technologies
Chapter 9: The storage and preservation of meat. III—Meat processing
Chapter 10: The storage and preservation of meat: Storage and packaging
Chapter 11: The eating quality of meat: I Color
Chapter 12: The eating quality of meat: II—Tenderness
Chapter 13: The eating quality of meat: III—Flavor
Chapter 14: The eating quality of meat: IV—Water holding capacity and juiciness
Chapter 15: The eating quality of meat: V Sensory evaluation of meat
Chapter 16: Meat safety—I Foodborne pathogens and other biological issues
Chapter 17: Meat safety: II Residues and contaminants
Chapter 18: Meat authenticity and traceability
Chapter 19: Meat composition and nutritional value
Chapter 20: Meat and health
Chapter 21: Sustainability I: Edible by-products
Chapter 22: Sustainability II: Sustainable animal production and meat processing
Chapter 23: Future meat market
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