The Chemistry of Muscle-based Foods
Author | : D. E. Johnston |
Publisher | : |
Total Pages | : 352 |
Release | : 1992 |
Genre | : Science |
ISBN | : |
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Proceedings of a symposium.
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Author | : D. E. Johnston |
Publisher | : |
Total Pages | : 352 |
Release | : 1992 |
Genre | : Science |
ISBN | : |
Proceedings of a symposium.
Author | : Burdette C. Breidenstein |
Publisher | : Springer Science & Business Media |
Total Pages | : 585 |
Release | : 2013-03-09 |
Genre | : Technology & Engineering |
ISBN | : 1475759339 |
Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods derived from muscle, or muscle foods, have basically the same or similar characteristics in physical and chemical properties. Tberefore, it is logical to exarnine and consider all muscle foods under one cover. Tbis book, therefore, is an attempt to address the various attributes of red meat, poultry, fish, and game under the single heading of muscle foods and to note any differences where they might OCCUT. It is of interest that of the 10 top V. S. meat companies in 1990, 8 of them were dealing with poultry as well as red meats and that 4 of the 10 were also involved with seafoods. Tbis lends impetus to the inclusion of all three in a book such as this. Furthermore, the rapid increase in consumption of poultry meat to approximately 30 kg (65 pounds) per capita and seafoods to 7 kg (16 pounds) per capita compared to beef at 34 kg (75 pounds) and pork at 30 kg (65 pounds), whereas veal and lamb/mutton represent only 0.
Author | : Youling L. Xiong |
Publisher | : Springer Science & Business Media |
Total Pages | : 426 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 1461547318 |
A major challenge for the meat and seafood industries continues to be that of pro ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with acceptable flavor, texture, and other sensory characteristics or those similar to typical, traditional high-fat meats has im parted further urgency to rising to this challenge. Consequently, meat scientists strive to develop different antemortem strategies as well as to improve on existing postmortem processing technologies in order to meet this consumer demand. While the microbiological quality of meat, meat products, and seafoods is important from a food safety standpoint, it is the physicochemical attributes and the interactions of the various chemical components of muscle and ingredients which directly influence the product palatability and consumer acceptability. Virtually every step in production and processing, including animal dietary regime, antemortem stress conditions, postmortem handling, product formulation, temperature of processing, packaging, and storage, affects the quality attributes of muscle foods.
Author | : Allen J. Bailey |
Publisher | : Science and Behavior Books |
Total Pages | : 272 |
Release | : 1984 |
Genre | : Technology & Engineering |
ISBN | : |
Author | : Bruce Alberts |
Publisher | : |
Total Pages | : 0 |
Release | : 2002 |
Genre | : Cytology |
ISBN | : 9780815332183 |
Author | : Leo M.L. Nollet |
Publisher | : CRC Press |
Total Pages | : 990 |
Release | : 2008-11-10 |
Genre | : Technology & Engineering |
ISBN | : 142004530X |
In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for t
Author | : Peter Chi Keung Cheung |
Publisher | : Springer |
Total Pages | : 0 |
Release | : 2015-10-19 |
Genre | : Technology & Engineering |
ISBN | : 9783642366048 |
This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Author | : Hans-Dieter Belitz |
Publisher | : Springer Science & Business Media |
Total Pages | : 1124 |
Release | : 2004 |
Genre | : Health & Fitness |
ISBN | : 9783540408185 |
This well-known and world-wide accepted advanced text and reference book is logically organized according to food constituents and commodities.
Author | : National Research Council |
Publisher | : National Academies Press |
Total Pages | : 384 |
Release | : 1988-02-01 |
Genre | : Medical |
ISBN | : 0309037956 |
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.
Author | : Eric A. Decker |
Publisher | : John Wiley & Sons |
Total Pages | : 516 |
Release | : 2000-02-14 |
Genre | : Science |
ISBN | : 9780471314547 |
A complete guide to the use of dietary antioxidants in muscle food products Advances in food and animal science have given rise to a variety of nutritional strategies for improving the quality of muscle food products, from livestock to fish. Antioxidants in Muscle Foods describes a new methodology in this emerging field, which involves the use of dietary antioxidants to improve meat quality while avoiding exogenous food additives or packaging procedures. Through expert contributions by leading scientists from around the globe, this important book answers questions about the science and technology, benefits, and concerns associated with antioxidant supplementation in muscle foods. Photographs, illustrations, charts, and tables accompany in-depth discussions on: * Oxidative processes in muscle foods * Dietary strategies for improving the oxidative stability of muscle foods * The beneficial impact of vitamin E supplementation on meat quality * Economic and safety implications of nutritionally modified meat * Food industry applications involving meat, poultry, and seafood * Animal nutrition and muscle biochemistry * New areas where nutritional strategies can improve meat quality