Index of Conference Proceedings
Author: British Library. Document Supply Centre
Publisher:
Published: 2002
Total Pages: 696
ISBN-13:
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Animal Welfare and Meat Production
Author: Neville G. Gregory
Publisher: CABI
Published: 2007-01-01
Total Pages: 309
ISBN-13: 1845932153
DOWNLOAD EBOOK"It is essential reading for students and practitioners in animal welfare and animal science, and will also be of interest to readers in meat, veterinary and food sciences, and applied ethology."--BOOK JACKET.
Encyclopedia of Meat Sciences
Author: Carrick Devine
Publisher: Elsevier
Published: 2014-07-22
Total Pages: 1697
ISBN-13: 0123847346
DOWNLOAD EBOOKThe Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout
Encyclopedia of Food Chemistry
Author:
Publisher: Elsevier
Published: 2018-11-22
Total Pages: 2217
ISBN-13: 0128140453
DOWNLOAD EBOOKEncyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
Handbook of Fermented Meat and Poultry
Author: Fidel Toldrá
Publisher: John Wiley & Sons
Published: 2008-04-15
Total Pages: 575
ISBN-13: 0470376341
DOWNLOAD EBOOKAn internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.
Handbook of Meat Processing
Author: Fidel Toldrá
Publisher: John Wiley & Sons
Published: 2010-04-20
Total Pages: 582
ISBN-13: 0813821827
DOWNLOAD EBOOKThis handbook comprehensively presents the current status of the manufacturing of the most important meat products. Editor and renowned meat expert Fidel Toldrá heads an international collection of meat scientists who have contributed to this essential reference book. Coverage is divided into three parts. Part one, Technologies, begins with discussions on meat chemistry, biochemistry and quality and then provides background information on main technologies involved in the processing of meat, such as freezing, cooking, smoking, fermentation, emulsification, drying and curing. Also included are key chapters on packaging, spoilage prevention and plant cleaning and sanitation. Part two, Products, is focused on the description of the manufacture of the most important products, including cooked and dry-cured hams, cooked and fermented sausages, bacon, canned meat, paté, restructured meats and functional meat products. Each chapter addresses raw materials, ingredients and additives, processing technology, main types of products, production data, particular characteristics and sensory aspects, and future trends. Part three, Controls, offers current approaches for the control of the quality and safety of manufactured meat products, with coverage including sensory evaluation; chemical and biological hazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists, meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributing authors Addresses the state of the art of manufacturing the most important meat products Special focus on approaches to control the safety and quality of processed meats Extensive coverage of production technologies, sanitation, packaging and sensory evaluation
Antioxidants in Muscle Foods
Author: Eric A. Decker
Publisher: John Wiley & Sons
Published: 2000-02-14
Total Pages: 516
ISBN-13: 9780471314547
DOWNLOAD EBOOKA 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
Meat Processing
Author: Joseph P. Kerry
Publisher: Elsevier
Published: 2002-09-06
Total Pages: 481
ISBN-13: 1855736667
DOWNLOAD EBOOKMeat 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 one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research. - Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processing - Examines the range of processing techniques that have been deployed at various stages in the supply chain - Comprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing
Canine and Feline Endocrinology and Reproduction
Author: Edward C. Feldman
Publisher: Elsevier Health Sciences
Published: 2004-01-01
Total Pages: 1096
ISBN-13: 0721693156
DOWNLOAD EBOOKThis book provides complete, current information on pathophysiology, diagnosis, and treatment of endocrine, metabolic, and reproductive diseases in dogs and cats. It also discusses the importance of testing procedures in endocrine and reproductive diseases, as well as cost-effective and expedient diagnostic protocols. A complete review of reproduction is presented with the endocrine material, making this text the most inclusive resource overall on the topic.Expansive sections on Canine Male and Female Reproduction.The book is divided into nine sections for an organized and accessible approach to information.Discussions of testing procedures in endocrine and reproductive diseases.Explains cost-effective and expedient diagnostic protocols.Logical, step-by-step guidelines aid in accurate decision-making and diagnosis. A new chapter in the Adrenal Gland section (Section 3) addresses feline hyperadrenocorticism.The chapter on diabetes mellitus in the canine and feline has been divided into two chapters in order to explore the specific aspects of the disease in each species.All material has been extensively revised and brought up to date for this edition.Additional tables and algorithms throughout the book summarize and clarify information.
