Meat Quality Analysis

Written By Ashim Kumar Biswas
Meat Quality Analysis
  • Publsiher : Academic Press
  • Release : 21 August 2019
  • ISBN : 0128192348
  • Pages : 458 pages
  • Rating : /5 from reviews
GET THIS BOOKMeat Quality Analysis


Download or read book entitled Meat Quality Analysis by author: Ashim Kumar Biswas which was release on 21 August 2019 and published by Academic Press with total page 458 pages . This book available in PDF, EPUB and Kindle Format. 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. Presents focused detection techniques for reducing or eliminating foodborne pathogens from meat Includes strategies and methods on how to better understand meat authenticity and traceability, including meat speciation Provides tables, figures and illustrations to facilitate a better understanding of techniques and methods

Meat Quality Analysis

Meat Quality Analysis
  • Author : Ashim Kumar Biswas,Prabhat Mandal
  • Publisher : Academic Press
  • Release Date : 2019-08-21
  • Total pages : 458
  • ISBN : 0128192348
GET BOOK

Summary : 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 ...

Evaluation of carcass and meat quality in ruminants

Evaluation of carcass and meat quality in ruminants
  • Author : C. Lazzaroni,S. Gigli,D. Gabina
  • Publisher : Wageningen Academic Publishers
  • Release Date : 2007-08-10
  • Total pages : 228
  • ISBN : 0128192348
GET BOOK

Summary : Livestock production systems will only be sustained in the long term if their products continue to meet the demand of consumers. The quality of ruminant carcasses, meat and meat products is of predominant importance in a competitive market where consumers tend to have a preconceived idea about the criteria that ...

Improving the Sensory and Nutritional Quality of Fresh Meat

Improving the Sensory and Nutritional Quality of Fresh Meat
  • Author : Joseph Kerry
  • Publisher : Elsevier
  • Release Date : 2009-01-22
  • Total pages : 680
  • ISBN : 0128192348
GET BOOK

Summary : Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality. This important collection reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Part one ...

Meat Processing

Meat Processing
  • Author : Joseph P. Kerry,John F. Kerry,David Ledward
  • Publisher : Elsevier
  • Release Date : 2002-09-06
  • Total pages : 480
  • ISBN : 0128192348
GET BOOK

Summary : Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing. Part ...

The Science of Meat Quality

The Science of Meat Quality
  • Author : Chris R. Kerth
  • Publisher : John Wiley & Sons
  • Release Date : 2013-04-03
  • Total pages : 312
  • ISBN : 0128192348
GET BOOK

Summary : 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 ...

Food Quality from the Consumer s Perspective

Food Quality from the Consumer s Perspective
  • Author : Carola Grebitus
  • Publisher : Cuvillier Verlag
  • Release Date : 2008
  • Total pages : 263
  • ISBN : 0128192348
GET BOOK

Summary : Read online Food Quality from the Consumer s Perspective written by Carola Grebitus, published by Cuvillier Verlag which was released on 2008. Download full Food Quality from the Consumer s Perspective Books now! Available in PDF, ePub and Kindle....

Advanced Technologies For Meat Processing

Advanced Technologies For Meat Processing
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release Date : 2006-03-21
  • Total pages : 483
  • ISBN : 0128192348
GET BOOK

Summary : In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products. Co-Edited by Fidel Toldra - Recipient ...

Meat Processing

Meat Processing
  • Author : Joseph Kerry,J. Kerry,David Ledward
  • Publisher : Woodhead Publishing
  • Release Date : 2002-10-07
  • Total pages : 464
  • ISBN : 0128192348
GET BOOK

Summary : This major collection summarises key developments in research, from improving raw meat quality and safety issues to developments in meat processing and specific aspects of meat product quality such as colour, flavour and texture. Meat is both a major food in its own right and a staple ingredient in many ...

Handbook of Meat Poultry and Seafood Quality

Handbook of Meat  Poultry and Seafood Quality
  • Author : Leo M. L. Nollet
  • Publisher : John Wiley & Sons
  • Release Date : 2012-05-29
  • Total pages : 576
  • ISBN : 0128192348
GET BOOK

Summary : A great need exists for valuable information on factors affectingthe quality of animal related products. The second edition ofHandbook of Meat, Poultry and Seafood Quality, focusesexclusively on quality aspects of products of animal origin, indepth discussions and recent developments in beef, pork, poultry,and seafood quality, updated sensory evaluation of ...

Handbook of Food Analysis Methods and instruments in applied food analysis

Handbook of Food Analysis  Methods and instruments in applied food analysis
  • Author : Leo M. L. Nollet
  • Publisher : CRC Press
  • Release Date : 2004
  • Total pages : 2226
  • ISBN : 0128192348
GET BOOK

Summary : Presents contemporary methods of measuring optical properties, moisture, ash content, and other physical characteristics of food and evaluates techniques used to trace nutrient analytes ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch....

Handbook of Processed Meats and Poultry Analysis

Handbook of Processed Meats and Poultry Analysis
  • Author : Leo M.L. Nollet,Fidel Toldra
  • Publisher : CRC Press
  • Release Date : 2008-11-12
  • Total pages : 760
  • ISBN : 0128192348
GET BOOK

Summary : Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the ...

Infrared Spectroscopy for Food Quality Analysis and Control

Infrared Spectroscopy for Food Quality Analysis and Control
  • Author : Da-Wen Sun
  • Publisher : Academic Press
  • Release Date : 2009-03-05
  • Total pages : 448
  • ISBN : 0128192348
GET BOOK

Summary : Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential ...

Camel Meat and Meat Products

Camel Meat and Meat Products
  • Author : Isam T. Kadim
  • Publisher : CABI
  • Release Date : 2013-01-01
  • Total pages : 248
  • ISBN : 0128192348
GET BOOK

Summary : Camel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, ...

Pork

Pork
  • Author : Paulo E S Munekata,Mirian Paterio,Daniel Franco,José M Lorenzo
  • Publisher : CRC Press
  • Release Date : 2021-08-31
  • Total pages : 480
  • ISBN : 0128192348
GET BOOK

Summary : The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to its accessible price and versatility, the manufacture of pork products is an important strategy to offer different options of pork to consumers by meat industries in this ...

Control of Food Quality and Food Analysis

Control of Food Quality and Food Analysis
  • Author : Gordon Gerard Birch,Kenneth John Parker
  • Publisher : Elsevier Science & Technology
  • Release Date : 1984
  • Total pages : 332
  • ISBN : 0128192348
GET BOOK

Summary : Control of food quality and food analysis or the pursuit of excellence. The nutritional quality of food. Food composition and analytical accuracy. Research on analysis of food quality. A scientist looks at future prospects for legislation. Market research as a support for quality control. Advances in the light microscopy of ...