Improving the sensory and nutritional quality of fresh meat
Publication details: Cambridge: Woodhead, 2009Description: 664pISBN: 9781845693435Subject(s): Meat and livestock industry | Meat processing | FlavoursLOC classification: TX556.M4Online resources: Click here Summary: Reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Analyzes the scientific basis of meat quality including tenderness, color, water-holding capacity and flavor development; Explores the production and processing strategies for optimal meat; Details the biology behind different types of meat . A collection in-depth reviews, this book covers the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyzes the scientific basis of meat quality attributes, such as texture, color, and flavor. The following part covers the important area of genetic and genomic influences on meat quality. Final chapters assess production and processing influences on meat quality, such as dietary antioxidants and carcass interventions.| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Greenmount Library | 664.9 KER (Browse shelf(Opens below)) | 1 | Available | 214535 | |
| REFERENCE | CAFRE Greenmount Library Reference | 664.9 KER/REF (Browse shelf(Opens below)) | 1 | Not for loan | 214476 | |
| EBOOK | CAFRE Loughry Library ONLINE | EBOOK (Browse shelf(Opens below)) | 1 | Available | 100285-4001 | |
| Book - Standard loan | CAFRE Loughry Library | TX556.M4 KER (Browse shelf(Opens below)) | 1 | Available | 190827 |
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Reviews essential knowledge of the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. Analyzes the scientific basis of meat quality including tenderness, color, water-holding capacity and flavor development; Explores the production and processing strategies for optimal meat; Details the biology behind different types of meat . A collection in-depth reviews, this book covers the mechanisms underlying quality characteristics and methods to improve meat sensory and nutritional quality. An introductory section analyzes the scientific basis of meat quality attributes, such as texture, color, and flavor. The following part covers the important area of genetic and genomic influences on meat quality. Final chapters assess production and processing influences on meat quality, such as dietary antioxidants and carcass interventions.
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