Author: Burdette C. Breidenstein
Publisher: Springer Science & Business Media
ISBN: 1475759339
Category : Technology & Engineering
Languages : en
Pages : 585

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Book Description
Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.

Author: Peter J. Bechtel
Publisher:
ISBN: 9780120841905
Category : Health & Fitness
Languages : en
Pages : 459

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Book Description
Emphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books dealing with this subject, Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are: properties of the contractile proteins biochemical and physical changes during the conversion process changes occuring during storage and preservation functional properties of the myofibrillar system sensory and nutritional composition. This volume is a valuable teaching tool and reference source for students and researchers in the food, meat, and animal sciences.

Author: Youling L. Xiong
Publisher: Springer Science & Business Media
ISBN: 1461547318
Category : Technology & Engineering
Languages : en
Pages : 426

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Book Description
A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.

Author: Leo M.L. Nollet
Publisher: CRC Press
ISBN: 142004530X
Category : Technology & Engineering
Languages : en
Pages : 990

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Book Description
In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for t

Author: Lou Schuler
Publisher: Rodale
ISBN: 1623364183
Category : Health & Fitness
Languages : en
Pages : 322

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Book Description
Research shows that although people can lose 5 to 10 percent of their body weight on any given diet, dieting itself is a consistent predictor of future weight gain. Why? At some point, everyone stops dieting. The Lean Muscle Diet solves the sustainability problem while offering immediate results. It’s simple: act as if you already have the body you want. If a reader is, say, a 220-pound man who wants to become a muscular 180-pounder, he then uses The Lean Muscle Diet's formula to eat and train to sustain a 180-pound body. The transformation begins immediately, and the results last for life. Lou Schuler, who has sold more than one million copies of his fitness books worldwide, and Alan Aragon, nutrition advisor to Men's Health, have created an eating and "metabolically expensive" exercise plan designed to melt fat while building muscle. The best part? The plan allows readers to eat their favorite foods, no matter how decadent. With full support from Men's Health, The Lean Muscle Diet delivers a simple--and simply sustainable--body transformation plan anyone can use.

Author: Stéphane Walrand
Publisher: Academic Press
ISBN: 0128104104
Category : Medical
Languages : en
Pages : 590

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Book Description
Nutrition and Skeletal Muscle provides coverage of the evidence of dietary components that have proven beneficial for bettering adverse changes in skeletal muscle from disuse and aging. Skeletal muscle is the largest tissue in the body, providing elements of contraction and locomotion and acting as an important contributor to whole body protein and amino metabolism, glucose disposal and lipid metabolism. However, muscle loss, atrophy or weakness can occur when there are metabolic imbalances, disuse or aging. This book addresses the topic by providing insight and research from international leaders, making it the go-to reference for those in skeletal muscle physiology. - Provides an understanding of the crucial role of skeletal muscle in global metabolic homeostasis regulation - Delivers the information needed to understand the utilization of crucial supplements for the preservation of skeletal muscle - Presents insights on research from international leaders in the field

Author: A.M. Pearson
Publisher: Elsevier
ISBN: 0323149294
Category : Science
Languages : en
Pages : 468

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Book Description
Muscle and Meat Biochemistry teaches the different concepts and topics under the eponymous subject. The book covers the gross and detailed composition and structure of muscles and the relationship of the nervous system with the muscular system; muscle cell differentiation and growth; proteins of the thick filament; and the molecular structure and enzymatic activity of myosin. The text also discusses the proteins found in the thin filament - actin, troponin, and myosin; skeletal muscle growth; protein metabolism; and fiber types. The book also encompasses cardiac and smooth muscle; sarcoplasmic proteins; the connective tissues - collagen, elastin, and ground substance; and the postmortem changes during conversion of muscle to meat. The text is recommended for advanced undergraduate and graduate students, as well as for scientists who would like to know more about muscle biology, muscle physiology, and meat science.

Author: Debasis Bagchi
Publisher: Academic Press
ISBN: 0128139234
Category : Technology & Engineering
Languages : en
Pages : 820

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Book Description
Nutrition and Enhanced Sports Performance: Muscle Building, Endurance and Strength, Second Edition, includes comprehensive sections on the role of nutrition in human health, various types of physical exercises, including cardiovascular training, resistance training, aerobic and anaerobic exercises, bioenergetics and energy balance, and the nutritional requirements associated with each. Other sections cover sports and nutritional requirements, the molecular mechanisms involved in muscle building, an exhaustive review of various foods, minerals, supplements, phytochemicals, amino acids, transition metals, competition training, healthy cooking, physical training, and lifestyle and dietary recommendations for sports performance. This updated edition includes new chapters on mood, alertness, calmness and psychomotor performance in sports, extreme sports, natural myostatin inhibitor and lean body mass, the benefits of caffeine in sport nutrition formulations, the role of vitamin D in athletic performance, probiotics and muscle mass. - Provides a comprehensive appraisal of the nutritional benefits of exercise in human health - Compiles chapters reviewing the nutritional prophylaxis in human health - Addresses performance enhancement drugs and sports supplements - Presents various types of physical exercises and addresses exercise and nutritional requirements in special populations - Discusses sports nutrition and the molecular mechanisms involved in muscle building - Contains an exhaustive review of various food, minerals, supplements, phytochemicals, amino acids, transition metals, small molecules and other ergogenic agents - Highlights the aspects of healthy cooking, physical training, lifestyle and dietary recommendations for sports performance

Author: Tom Venuto
Publisher: Random House Canada
ISBN: 0345813715
Category : Health & Fitness
Languages : en
Pages : 389

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Book Description
A smart, energizing program to help you shed fat, build muscle, and achieve your ideal body in just 30 days! A huge success as a self-published ebook, Burn the Fat, Feed the Muscle is the bible of fat loss that will allow any reader to get his or her dream body. Tom Venuto has created a program using the secrets of the world's leanest people,although it's not about getting ripped; it is about maximizing your fat loss through nutrient timing and strategic exercise. This totally revised and 25% new book includes a never-before-shared plan that will make it even easier for readers to achieve amazing results.

Author: National Research Council
Publisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384

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Book Description
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.