Lawrie s Meat Science

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  • Publisher : Woodhead Publishing
  • Release : 29 April 2017
  • ISBN : 9780081006979
  • Page : 730 pages
  • Rating : 4.5/5 from 103 voters

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Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. Encompasses the recognized gold- standard reference for the meat industry Brings together leading experts in each area, providing a complete overview of the meat sciences Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage

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Lawrie's Meat Science

Lawrie's Meat Science
  • Author : Fidel Toldra
  • Publisher : Woodhead Publishing
  • Release Date : 2017-04-29
  • ISBN : 9780081006979
GET THIS BOOKLawrie's Meat Science

Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat

Lawrie’s Meat Science

Lawrie’s Meat Science
  • Author : R. A. Lawrie,David Ledward
  • Publisher : Woodhead Publishing
  • Release Date : 2014-01-23
  • ISBN : 9781845691615
GET THIS BOOKLawrie’s Meat Science

Lawrie’s Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie’s meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through

Meat Science

Meat Science
  • Author : R. A. Lawrie
  • Publisher : Elsevier
  • Release Date : 2013-10-22
  • ISBN : 9781483279565
GET THIS BOOKMeat Science

Meat Science, Fourth Edition focuses on the science of meat, from the initiation of life in the meat animal to the absorption of its nutrients by the human consumer. This edition updates the topics on hormonal control of reproduction and growth, pre-slaughter stress, modes of stunning and bleeding, refrigeration, eating quality, and consumer health. A section has been added on the electrical stimulation of carcasses post-mortem, emphasizing the differing susceptibility of individual muscles to cold shock on the one hand

Meat Science

Meat Science
  • Author : P. D. Warriss
  • Publisher : CABI
  • Release Date : 2010
  • ISBN : 9781845935931
GET THIS BOOKMeat Science

Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality. It is an essential text for students and professionals

Lawrie's Meat Science, Sixth Edition

Lawrie's Meat Science, Sixth Edition
  • Author : R. A. Lawrie,Ralston Andrew Lawrie
  • Publisher : Woodhead Publishing
  • Release Date : 1998-07
  • ISBN : 1855733951
GET THIS BOOKLawrie's Meat Science, Sixth Edition

Contents: Factors affecting the growth and development of meat animals (cattle, sheep and pigs); The structure and growth of muscle; Chemical and biochemical constitution of muscle; The conversion of muscle to meat; The spoilage of meat by infecting organisms; The storage and preservation of meat (temperature and moisture control, and direct microbial inhibition); The eating quality of meat; meat and human nutrition; prefabricated meat.

Haccp in the Meat Industry

Haccp in the Meat Industry
  • Author : M. Brown
  • Publisher : Woodhead Publishing
  • Release Date : 2000-10-06
  • ISBN : 1855734486
GET THIS BOOKHaccp in the Meat Industry

HACCP is a systematic approach to the identification, evaluation, and control of food safety hazards. It is being applied across the world, with countries such as the US, Australia, New Zealand, and the UK leading the way. However, effective implementation in the meat industry remains difficult and controversial. HACCP in the meat industry provides a survey of principles and practices, providing a guide to making HACCP systems work in the meat industry.

Lawries Meat Science

Lawries Meat Science
  • Author : Fidel Toldr
  • Publisher : Woodhead Publishing Limited
  • Release Date : 2017-05-01
  • ISBN : 0081006942
GET THIS BOOKLawries Meat Science

Lawrie's Meat Science 8e provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry including storage and preservation of meat, the eating quality of meat and meat safety. To take into account the increase in complexity of the meat sciences, for the first time the book will be an edited volume, fully revised throughout by leading experts, whilst still retaining the coverage and tone which made the book a classic. The book

Lawrie's Meat Science

Lawrie's Meat Science
  • Author : Ralston Andrew Lawrie,David Ledward
  • Publisher : Woodhead Pub Limited
  • Release Date : 2006
  • ISBN : 1845691598
GET THIS BOOKLawrie's Meat Science

Lawrie's meat science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion

Handbook of Meat Processing

Handbook of Meat Processing
  • Author : Fidel Toldrá
  • Publisher : John Wiley & Sons
  • Release Date : 2010-04-20
  • ISBN : 9780813821825
GET THIS BOOKHandbook of Meat Processing

This handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing.

Fermented Meats

Fermented Meats
  • Author : Geoffrey Campbell-Platt
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-04-17
  • ISBN : 9781461521631
GET THIS BOOKFermented Meats

Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. These processes can be relatively simple, with minimal microbial involvement, or more complex, involving defined ingredients and starter cultures with controlled environmental conditions. Most meat fermentations rely on the use of salt as an ingredient, sometimes with the addition of nitrate, nitrite and spices. In some cases the meat may be smoked

Principles of Meat Science

Principles of Meat Science
  • Author : Harold B. Hedrick
  • Publisher : Kendall/Hunt Publishing Company
  • Release Date : 1994
  • ISBN : CORNELL:31924090242177
GET THIS BOOKPrinciples of Meat Science

Food Processing Technology

Food Processing Technology
  • Author : P.J. Fellows
  • Publisher : CRC Press
  • Release Date : 2009-07-28
  • ISBN : 143980821X
GET THIS BOOKFood Processing Technology

Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum

Animal Welfare and Meat Production

Animal Welfare and Meat Production
  • Author : Neville G. Gregory,Temple Grandin
  • Publisher : CABI
  • Release Date : 2007-01-01
  • ISBN : 9781845932152
GET THIS BOOKAnimal Welfare and Meat Production

"It is essential reading for students and practitioners in animal welfare and animal science, and will also be of interest to readers in meat, veterinary and food sciences, and applied ethology."--BOOK JACKET.

Gracey's Meat Hygiene

Gracey's Meat Hygiene
  • Author : David S. Collins,Robert J. Huey
  • Publisher : John Wiley & Sons
  • Release Date : 2015-01-20
  • ISBN : 9781118650028
GET THIS BOOKGracey's Meat Hygiene

Gracey’s Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address

Quality Attributes and their Measurement in Meat, Poultry and Fish Products

Quality Attributes and their Measurement in Meat, Poultry and Fish Products
  • Author : A. M. Pearson
  • Publisher : Springer
  • Release Date : 2013-11-09
  • ISBN : 9781461521679
GET THIS BOOKQuality Attributes and their Measurement in Meat, Poultry and Fish Products

The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains