Author: O. G. HankinsPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 20
Book Description
Estimation of the Composition of Beef Carcasses and Cuts
Author: O. G. HankinsPublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 20
Book Description
Estimation of the Composition of Beef Carcasses and Cuts
Author: O. G. HankinsPublisher:
ISBN:
Category : Beef cattle
Languages : en
Pages : 1266
Book Description
Designing Foods
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384
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.
Technical Bulletin
Author: Bibliography on the Marketing of Livestock, Meat, and Meat Products
Author: Publisher:
ISBN:
Category : Cold-storage lockers
Languages : en
Pages : 220
Book Description
Bibliographical Bulletin
Author: Bibliographical Bulletin
Author: United States. Dept. of AgriculturePublisher:
ISBN:
Category :
Languages : en
Pages : 950
Book Description
The Science of Meat Quality
Author: Chris R. KerthPublisher: John Wiley & Sons
ISBN: 111853073X
Category : Science
Languages : en
Pages : 333
Book Description
Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel. Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.
Harvesting, Handling, and Transportation of Citrus Fruits
Author: Dean Humboldt RosePublisher:
ISBN:
Category : Citrus fruit industry
Languages : en
Pages : 756
Book Description
List of Serials Currently Received in the Library of the United States Department of Agriculture
Author: Dean Humboldt RosePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 880
Book Description