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Encyclopedia of Meat Sciences Three Volume Set Vol 1 4 1st Edition by M Dikeman, Carrick Devine, C Devine, Michael Dikeman, Werner K Jensen ISBN 012464970X 9780124649705

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Encyclopedia of Meat Sciences Three Volume Set Vol 1 4 1st Edition M Dikeman Digital Instant Download

Author(s): M Dikeman, Carrick Devine, C Devine, Michael Dikeman, Werner K. Jensen
ISBN(s): 9780124649705, 012464970X
Edition: 1
File Details: PDF, 24.95 MB
Year: 2004
Language: english
SKU: EB-2411280 Category: Tags: , , , ,

Encyclopedia of Meat Sciences Three Volume Set Vol 1 4 1st Edition by M Dikeman, Carrick Devine, C Devine, Michael Dikeman, Werner K Jensen – Ebook PDF Instant Download/Delivery: 012464970X, 9780124649705
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Product details:

ISBN 10: 012464970X 
ISBN 13: 9780124649705
Author: M Dikeman, Carrick Devine, C Devine, Michael Dikeman, Werner K Jensen

The Encyclopedia of Meat Sciences is an impressive and important body of work. Prepared by an international team of experts, this reference work covers all important aspects of meat science from stable to table, including animal breeding, physiology and slaughter, meat preparation, packaging, welfare, and food safety, to name a few. This Encyclopedia further covers important topics such as food microbiology, meat in human nutrition, biotechnological advances in breeding and many more. The Encyclopedia of Meat Sciences is an invaluable resource to practitioners of meat science and students alike.

Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com.

– Foreword written by Rt. Hon. Helen Clark, Prime Minister of New Zealand
– Over 200 articles covering all aspects of meat science
– Reading lists at the end of each article provide further information into primary literature
– Various figures and tables illustrating the text and a color plate section in each volume
– Appeals to students, academics researchers and professionals working not only in meat science, but also food science, veterinary sciences, agricultural engineering and livestock management
– Extensive cross-referencing

Encyclopedia of Meat Sciences Three Volume Set Vol 1 4 1st Table of contents:

Volume 1: A–F

  1. Additives

  2. Extenders

  3. Functional (functional components & properties)

  4. Animal Breeding and Genetics

  5. DNA Markers and Marker-Assisted Selection in the Genomic Era

  6. Traditional Animal Breeding

  7. Animal Health Risk Analysis

  8. Automation in the Meat Industry

  9. Bacon Production

  10. Wiltshire Sides

  11. Biofilm Formation

  12. Biomethane Production and Cleanup

  13. Biopreservation

  14. Biotechnology in Meat Animal Production

  15. Cloning

  16. Genetically Modified Organisms in Meat Animal Production

  17. Boar Taint: Biological Causes and Practical Means to Alleviate It

  18. By-products

  19. Canning

  20. Carcass Chilling and Boning

  21. Carcass Composition, Muscle Structure, and Contraction

  22. Analysis of Final Product Composition for Labeling

  23. Physicochemical Analysis Methods

  24. Raw Material Composition Analysis

  25. Sampling and Statistical Requirements

  26. Standard Methods

  27. Curing Agents

  28. Major Meat Components

  29. Micronutrients and Other Minor Meat Components

  30. Veterinary Drug Residue Analysis

  31. Adipose Tissue

  32. Chemical Composition

  33. Color and Pigment

  34. Palatability

  35. pH Measurement

  36. Protein Functionality

  37. Water‑Holding Capacity

  38. Chemistry & Physics of Comminuted Products

  39. Emulsions and Batters

  40. Non‑meat Proteins

  41. Other Ingredients

  42. Spices and Flavorings

  43. Classification of Carcasses

  44. Beef Carcass Classification and Grading

  45. Pig Carcass Classification

  46. Connective Tissue: Structure, Function, and Influence on Meat Quality

  47. Aging

  48. Color and Texture Deviations

  49. Glycogen & Glycolysis

  50. Rigor Mortis, Cold & Rigor Shortening

  51. Slaughter‑Line Operation and Pig Meat Quality

  52. Cooking of Meat

  53. Flavor Development

  54. Heat Processing Methods

  55. Maillard Reaction and Browning

  56. Physics and Chemistry of Warmed‑Over Flavor

  57. Brine

  58. Curing of Meat

  59. Dry Natural and Organic Cured Meat Products in the United States

  60. Physiology of Nitric Oxide Production

  61. Procedures

  62. Hot Boning of Meat

  63. Traditional Double‑Muscled Animals

  64. Drying

  65. Economics: Meat Business and Public Policy

  66. Electrical Stimulation

  67. Environmental Contaminants

  68. Environmental Impact of Meat Production: Primary Production / Meat and the Environment

  69. Equipment Cleaning

  70. Biltong: A Major South African Ethnic Meat Product

  71. Country‑Specific Production: Brazil and South America, China and Southeast Asia, France, Germany, India and Pakistan, Japan and Korea, Mediterranean, Middle East, North America, Poland

  72. Exsanguination

  73. Extrusion Technology

  74. Fermentation

  75. Fish Inspection

  76. Foodborne Zoonoses

  77. Foreign Bodies

  78. Functional Foods

  79. Genome Projects: Modern Genetics and Genomic Technologies and Their Application in the Meat Industry – Red Meat Animals, Poultry

  80. Adipose Tissue Development

  81. Endocrinology

  82. Growth Patterns

  83. Metabolic Modifiers

  84. Muscle Physiology

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Tags: M Dikeman, Carrick Devine, C Devine, Michael Dikeman, Werner K Jensen, Meat Sciences