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Lawrie's Meat Science, Sixth Edition

Lawrie's Meat Science, Sixth Edition PDF Author: R. A. Lawrie
Publisher: Woodhead Publishing
ISBN: 9781855733954
Category : Science
Languages : en
Pages : 336

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Book Description
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.

Lawrie's Meat Science, Sixth Edition

Lawrie's Meat Science, Sixth Edition PDF Author: R. A. Lawrie
Publisher: Woodhead Publishing
ISBN: 9781855733954
Category : Science
Languages : en
Pages : 336

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Book Description
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.

Lawrie's Meat Science

Lawrie's Meat Science PDF Author: Ralston Andrew Lawrie
Publisher: Woodhead Pub Limited
ISBN: 9781845691592
Category : Technology & Engineering
Languages : en
Pages : 442

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Book Description
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 of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. A standard reference for the meat industry Discusses the importance of biochemistry in production, storage and processing of meat Includes significant advances in meat and meat biochemistry

Lawrie's Meat Science

Lawrie's Meat Science PDF Author: Fidel Toldra
Publisher: Woodhead Publishing
ISBN: 0323984533
Category : Technology & Engineering
Languages : en
Pages : 892

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Book Description
Lawries’ Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal’s growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered. Includes new information on improved added value of meat by-products for increased sustainability Presents best practices sustainable animal production and meat processing Provides the latest developments in organic meat and meat products and on cell-cultured meat and future market opportunities

Lawrie’s Meat Science

Lawrie’s Meat Science PDF Author: R. A. Lawrie
Publisher: Woodhead Publishing
ISBN: 184569161X
Category : Technology & Engineering
Languages : en
Pages : 464

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Book Description
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 of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. A standard reference for the meat industry Discusses the importance of biochemistry in production, storage and processing of meat Includes significant advances in meat and meat biochemistry

Lawrie's Meat Science

Lawrie's Meat Science PDF Author: Ralston Andrew Lawrie
Publisher:
ISBN: 9789351072157
Category :
Languages : en
Pages : 442

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Book Description


Lawrie's Meat Science

Lawrie's Meat Science PDF Author: Fidel Toldra
Publisher: Woodhead Publishing
ISBN: 0081006977
Category : Technology & Engineering
Languages : en
Pages : 730

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Book Description
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

Lawrie's meat science, Seventh Edition

Lawrie's meat science, Seventh Edition PDF Author: R. A. Lawrie
Publisher: CRC Press
ISBN: 9780849387265
Category : Technology & Engineering
Languages : en
Pages : 442

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Book Description
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, the seventh edition provides a clear guide that takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption. The seventh edition includes details of significant advances in meat science that have taken place in the past eight years, especially in areas of eating quality of meat and meat biochemistry.

Lawrie's Meat Science

Lawrie's Meat Science PDF Author: Stephen Lawrie
Publisher:
ISBN: 9781855736498
Category :
Languages : en
Pages :

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Book Description


Lawries's Meat Science

Lawries's Meat Science PDF Author: R.A. Lawrie
Publisher:
ISBN:
Category :
Languages : en
Pages : 441

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Book Description


Meat Science

Meat Science PDF Author: R. A. Lawrie
Publisher: Elsevier
ISBN: 1483279561
Category : Technology & Engineering
Languages : en
Pages : 285

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Book Description
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 and to undergo conditioning changes on the other. The developments, such as the mechanical recovery of meat, its modification by high pressure, its reformation after controlled comminution, and incorporation with it of proteins from abattoir waste or non-meat sources are also elaborated in this book. This publication is beneficial to students and individuals researching on the food science of meat.