Author: Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 282
Book Description
Annual Reciprocal Meat Conference, Proceedings
Author: Proceedings of the Annual Reciprocal Meat Conference of the American Meat Science Association in Cooperation with the National Live Stock and Meat Board
Author: Index of Conference Proceedings
Author: British Library. Document Supply CentrePublisher:
ISBN:
Category : Conference proceedings
Languages : en
Pages : 836
Book Description
Serials Currently Received by the National Agricultural Library, a Keyword Index
Author: National Agricultural Library (U.S.)Publisher:
ISBN:
Category :
Languages : en
Pages : 1338
Book Description
Meat Refrigeration
Author: S J JamesPublisher: Elsevier
ISBN: 1855736535
Category : Technology & Engineering
Languages : en
Pages : 360
Book Description
The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Centre (FRPERC), Meat refrigeration provides an authoritative guide both to the impact of refrigeration on meat and best practice in using it to maximise meat quality for the consumer.Part one considers the impact of refrigeration on meat quality. There are chapters on the microbiology of refrigerated meat and its influence on shelf-life, drip production, weight loss and the effect of refrigeration on colour and texture. Part two looks at best practice in managing the cold chain from carcass to consumer. The authors discuss primary chilling, freezing, thawing and tempering, transport, storage, retail display and consumer handing. Part three of the book looks at aspects of process control, including chapters on such issues as temperature measurement, the design and optimal use of refrigeration systems.Both authoritative and practical, Meat refrigeration is a standard work for all those wishing to maximise the quality of refrigerated meat. - The standard work on meat refrigeration - Covers both individual quality issues and the management of the cold chain from carcass to consumer
Handbook of Animal Science
Author: Paul A. PutnamPublisher: Elsevier
ISBN: 0080925324
Category : Technology & Engineering
Languages : en
Pages : 414
Book Description
This comprehensive handbook provides information on history, breeds and genetics, statistics, animal health, production, product utilization, and future projections.The focus is on large, domestic animals, but small animals are also covered. References are provided which will lead the reader to specialized subject areas. Each broad cross-section is written by respected authorities in the field.This is a handy and convenient animal reference source for teachers, graduate students, and researchers in the fields of animal science, agricultural science, and food science and technology.
Sensory Analysis of Foods of Animal Origin
Author: Leo M.L. NolletPublisher: CRC Press
ISBN: 1439847967
Category : Technology & Engineering
Languages : en
Pages : 450
Book Description
When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and text
Encyclopedia of Meat Sciences
Author: Carrick DevinePublisher: Academic Press
ISBN: 0080924441
Category : Technology & Engineering
Languages : en
Pages : 2714
Book Description
The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand Over 200 articles covering all aspects of meat science Reading lists at the end of each article provide further information into primary literature Various figures and tables illustrating the text and a color plate section in each volume Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management Extensive cross-referencing
Escherichia Coli 0157
Author: Ellen Kay MillerPublisher:
ISBN:
Category : Escherichia coli
Languages : en
Pages : 112
Book Description
PST, Porcine Growth Hormone
Author: Jean A. LarsonPublisher:
ISBN:
Category : Porcine somatotropin
Languages : en
Pages : 30
Book Description