Название: Meat Quality ISBN: 1138894079 ISBN-13(EAN): 9781138894075 Издательство: Taylor&Francis Рейтинг: Цена: 13779.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book covers factors affecting meat quality from the growth of animals to the final product. This comprehensive book covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality.
Автор: Marcela Paola Castro Название: Meat Products: Chemistry, Consumption and Health Aspects ISBN: 1536189782 ISBN-13(EAN): 9781536189780 Издательство: Nova Science Рейтинг: Цена: 27402.00 р. Наличие на складе: Невозможна поставка.
Описание: Meat and meat products have been consumed by humankind throughout time, and the rise of industrialization and mass production in the past century has made them more affordable and available. At the same time, meat and meat products have been blamed for causing cancer and degenerative diseases. Information regarding this has been often blatantly controversial, leading to misinterpretation, uncertainty, and fake news. Rethinking the role of meat in human nutrition is a present challenge for the food industry. To address this, we must look towards green and clean technologies that adhere to the fundamental principles of environmental care. This book includes comprehensive reviews of hot topics relating to meat products. The reader will find current information and scientific evidence about emerging technologies, modern trends and future perspectives on the subject, with emphasis placed on chemical and health aspects. The COVID-19 pandemic has proved that we cannot continue with business as usual. The inevitable consequences of "the old normal" (zoonotic disease, antimicrobial resistance, climate change and food insecurity) will not revert. As we move into the next decade and beyond, we need a more healthy, sustainable and fair food system. This book aims to contribute to build a better scenario for subsequent consumer generations. Today more than ever, food scientists are leading actors in the international scene.
Автор: Zhang Dequan, Li Xin, Chen Li Название: Protein Phosphorylation and Meat Quality ISBN: 9811594406 ISBN-13(EAN): 9789811594403 Издательство: Springer Цена: 19564.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation.
Автор: Nollet Название: Handbook of Meat, Poultry and Seafood Quality ISBN: 0470958324 ISBN-13(EAN): 9780470958322 Издательство: Wiley Рейтинг: Цена: 30246.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A great need exists for valuable information on factors affecting the quality of animal related products.
Название: Meat Quality Genetic And Environmen ISBN: 1482220318 ISBN-13(EAN): 9781482220315 Издательство: Taylor&Francis Рейтинг: Цена: 38280.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of producing high-quality meat, from the growth of the animals to the final product. It discusses specific aspects of meat quality for beef, pork, and sheep.
Meat Quality: Genetic and Environmental Factors covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the influence of common genetic factors on meat quality. It also discusses the latest meat production systems designed to ensure high-quality meat and the role of transgenic animal technology in meat quality. The book devotes separate chapters to beef, pork, and sheep quality, looking at the effects of breed, genetic type, gender, and age on meat quality.
The chapters are written by contributors from universities, research institutes, and breeding companies from different countries and continents. The chapters are based on the research and teaching experience of the contributors as well as on a critical evaluation of the current literature.
No other book available today covers the key issues regarding meat quality in such a comprehensive way. This book should be of keen interest to students of food technology, nutrition, commodities sciences, and animal sciences, as well as to food scientists and engineers who want to update their knowledge about the determinants of meat quality.
Автор: P.V. Tarrant; G. Eikelenboom; G. Monin Название: Evaluation and Control of Meat Quality in Pigs ISBN: 940107982X ISBN-13(EAN): 9789401079822 Издательство: Springer Рейтинг: Цена: 15672.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: A Seminar in the CEC Agricultural Research Programme, held in Dublin, Ireland, November 21-22, 1985. Sponsored by the Commission of the European Communities, Directorate-General for Agriculture, Division for the Coordination of Agricultural Research
Описание: Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8.
Автор: Biswas, Ashim Kumar Название: Meat Quality Analysis ISBN: 012819233X ISBN-13(EAN): 9780128192337 Издательство: Elsevier Science Рейтинг: Цена: 26107.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques. This practical reference will be extremely useful to researchers and scientists working in the meat industry, but will also be valuable to students entering fields of meat science, quality and safety.
Автор: Munekata Paulo E. S., Pateiro Mirian, Franco Daniel Название: Pork: Meat Quality and Processed Meat Products ISBN: 0367341239 ISBN-13(EAN): 9780367341237 Издательство: Taylor&Francis Рейтинг: Цена: 27562.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: From widely consumed to traditional/regional pork meat products, this book covers the processing details, quality characteristics, function of ingredients, scientific advances, and health aspects of a variety of elaborated pork products. It covers such pork products as fresh meat, fermented sausages, dry-cured products, blood sausages and cooked.
Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. It presents the background and historical aspects of sensory evaluation on the characterization and development of meat products. Divided into two sections, the book discusses fundamental concepts, methodological approaches, statistical analysis, innovative methods, and presents case studies using these approaches. Chapter include definitions, applications, literature reviews, recent developments, methods and end of chapter glossaries. Researchers in sensory analysis and meat processing, as well as new product developers, will benefit from this comprehensive resource on the topics discussed.
Автор: Zhang Dequan, Li Xin, Chen Li Название: Protein Phosphorylation and Meat Quality ISBN: 9811594430 ISBN-13(EAN): 9789811594434 Издательство: Springer Рейтинг: Цена: 19564.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation.
Автор: Lorenzo Josй Manuel Название: Methods to Assess the Quality of Meat Products ISBN: 1071620010 ISBN-13(EAN): 9781071620014 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
1. Chemical Composition
Roberto Bermъdez, Noemн Echegaray, Maria Joгo Fraqueza, Mirian Pateiro, Rubйn Domнnguez, Paulo E. S. Munekata, Josй M. Lorenzo, and Eva Marнa Santos
2. pH and Color
Alfredo Teixeira, Rubйn Domнnguez, Javier F. Rey, Gonzalo Aleu, Mirian Pateiro, and Josй M. Lorenzo
3. Texture Analysis
Noemн Echegaray, Marcelo Rosmini, Mirian Pateiro, Rubйn Domнnguez, Paulo E. S. Munekata, Josй M. Lorenzo, Eva Marнa Santos, and Roberto Bermъdez
4. Fatty Acids
Rubйn Domнnguez, Laura Purriсos, Mirian Pateiro, Paulo C. B. Campagnol, Jorge Felipe Reyes, Paulo E. S. Munekata, and Josй M. Lorenzo
5. Amino Acids (Free and Hydrolyzed)
Olalla Lуpez-Fernбndez, Rubйn Domнnguez, Mirian Pateiro, Silvina C. Andrйs, Paulo E. S. Munekata, Laura Purriсos, Josй M. Lorenzo, and Marco Antonio Trindade
6. Cholesterol
Olalla Lуpez-Fernбndez, Rubйn Domнnguez, Claudia Ruiz-Capillas, Mirian Pateiro, Marнa Elena Sosa-Morales, Paulo E. S. Munekata, Anderson S. Sant Ana, Josй M. Lorenzo, and Ana M. Herrero
7. Mineral profile
Laura Cutillas, Olalla Lуpez-Fernбndez, Rubйn Domнnguez, Mirian Pateiro, Adriana Pazos, Paulo E. S. Munekata, Laura Purriсos, Josй M. Lorenzo, Andrea Carla da Silva Barretto, and Josй Angel Pйrez-Бlvarez
8. Nitrate and Nitrite
Elisa Rafaela Bonadio Bellucci, Camila Vespъcio Bis Souza, Josй M. Lorenzo, Gonzalo Aleu, Alfredo Teixeira, Rubйn Domнnguez, and Andrea Carla da Silva Barretto
9. Biogenic Amines
Claudia Ruiz-Capillas, Mehdi Triki, Rubйn Domнnguez, Josй M. Lorenzo, and Ana M. Herrero
10. Spectrophotometric Analysis of Protein Carbonyls
Francesca Soglia, Giulia Baldi, Alberto Gonzбlez-Mohino, Silvia Dнaz-Velasco, Massimiliano Petracci, and Mario Estйvez
11. Lipid Oxidation (Primary and Secondary Products)
Yasmim S. V. Leгes, Josй M. Lorenzo, Alexandre J. Cichoski, Roger Wagner, Eva Marнa Santos, Jorge F. Reyes, and Paulo C. B. Campagnol
12. Volatile Organic Compound Profile
Olalla Lуpez-Fernбndez, Rubйn Domнnguez, Laura Cutillas, Paulo E. S. Munekata, Laura Purriсos, Josй M. Lorenzo, Nestor Sepъlveda, Alfredo Teixeira, and Mirian Pateiro
13. Proteomics
Marнa Lуpez-Pedrouso, Josй M. Lorenzo, and Daniel Franco
14. Antioxidant Capacity
Noemн Echegaray, Roberto Bermъdez, Gema Nieto, Rubйn Domнnguez, Mirian Pateiro, Nйstor Sepъlveda, Marco Antonio Trindade, and Josй M. Lorenzo
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