Download Encyclopedia of meat sciences by C. Devine, M. Dikeman PDF

By C. Devine, M. Dikeman

The Encyclopedia of Meat Sciences, moment Edition, ready by way of a global crew of specialists, is a reference paintings that covers all vital elements of meat technological know-how from solid to desk. Its issues variety from muscle body structure, biochemistry (including publish mortem biochemistry), and processing approaches to the strategies of tenderization and style improvement, a variety of processed meat items, animal creation, microbiology and meals defense, and carcass composition. It additionally considers animal welfare, animal genetics, genomics, customer matters, ethnic meat items, foodstuff, the heritage of every species, cooking techniques, human future health and food, and waste administration.

Fully up to date, this significant reference paintings offers a useful resource of data for either researchers meals scientists. It appeals to all these in need of a one-stop advisor to the beef sciences.

  • More than 2 hundred articles masking all components of meat sciences
  • Substantially revised and up-to-date because the prior version was once released in 2004
  • Full colour throughout

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Extra resources for Encyclopedia of meat sciences

Sample text

It is also a marker assisted selection because genomic data is combined with other sources of information to enhance accuracy of breeding values at an early age and facilitate the selection of new traits. Marker-assisted selection (MAS) The process of using information provided by DNA-markers to predict the Introduction Most economically relevant traits in livestock production systems are under genetic control, which implies that they can be genetically improved by exploiting the genetic variability within and between breeds.

Iota carrageenan forms a weaker, more elastic gel that is reasonably stable through refrigerated storage, freezing, and thawing. Carrageenan gels may be melted and reformed repeatedly. Lambda carrageenan is used for thickening and viscosity but does not form a cold-set gel. In meat products, mixtures of kappa and iota carrageenan are combined in varied proportions for different applications. Benefits expected from use of carrageenan include improved cook yield, reduced fluid purge, improved sliceability and cohesiveness.

Seasonings include spices, herbs, and vegetables among others. Spices are aromatic parts of plants. The particular part may be the fruit, seed, bud, flower, stem, leaf, or root of the plant. Herbs, a subclass of spices are dried aromatic leaves. The flavor or aroma intensity of natural spices varies with season, geographic source, and cultural conditions. Thus, the flavor and aroma of seasoned meat products may vary also. To improve product consistency, many processors have chosen to use essential oils or oleoresins of spices with standardized flavor and aroma intensities.

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