04069cam a2200577Ia 4500 ocn842846289 OCoLC 20171106115232.0 m o d cr cnu|||unuuu 130513s2013 enka ob 001 0 eng d 9781118530726 (electronic bk.) 1118530721 (electronic bk.) 9781118530696 (epdf) 1118530691 (epdf) 9781118530702 (emobi) 1118530705 (emobi) 9781299464544 (MyiLibrary) 1299464548 (MyiLibrary) 9780813815435 (hardback) 0813815436 (hardback) AU@ 000051628922 DKDLA 820120-katalog:000664103 NZ1 15340460 NZ1 15952798 (OCoLC)842846289 DG1 eng pn DG1 IDEBK CUS YDXCP CDX COO NOC OCLCF OCLCO UKDOC OCLCQ Z5A OCLCQ MAIN TS1955 .S35 2013 641.3/6 23 The science of meat quality / edited by Chris R. Kerth. [electronic resource] Oxford : Wiley-Blackwell, ©2013. 1 online resource : color illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier Includes bibliographical references and index. Growth of Muscle from the Myoblast to Whole Muscle / Terry Brandebourg -- Animal Growth and Empty Body Composition / Michael Dikeman -- Muscle Structure and Cytoskeletal Proteins / Chris R Kerth -- Muscle Metabolism and Contraction / Chris R Kerth -- Converting Muscle to Meat: The Physiology of Rigor / Kirk W Braden -- Meat Tenderness / Chris R Kerth -- Water-Holding Capacity of Meat / Jason K Apple, Janeal WS Yancey -- Lipids and Lipid Oxidation / Kyle Willian -- Meat Color / Richard Mancini -- Meat Cookery / Clinton Rowe, Chris R Kerth -- Trained Sensory Panels / Christy L Bratcher -- Untrained Sensory Panels / Patricia C Curtis -- Consumer Sensory Panels / Ryan Cox -- Preventing Foodborne Illness / Michael A Davis. "The Science of Meat Quality looks at the development of quality meat products from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation specific aspects of meat and also provides the necessary tools to interpreting information gleaned from quality experimentation. The Science of Meat Quality will be an essential purchase for all animal and meat scientists concerned with the production of quality meat products"-- Provided by publisher. "This book provides an in-depth study of the development of quality meat products, from the physiological processes that result in meat development through to final consumption of meat products. Each chapter opens with theoretical foundations to meat science practices alongside methodologies for measuring quality in relation to specific aspects of meat. Providing the necessary tools to interpret information gleaned from quality experimentation, this book is an essential purchase for all animal and meat scientists concerned with the production of quality meat products"-- Provided by publisher. Online resource; title from home title page (Wiley; viewed on May 13, 2012). Meat Quality. Meat industry and trade Quality control. Meat industry and trade Quality control. fast (OCoLC)fst01013308 Meat Quality. fast (OCoLC)fst01013239 Electronic books. Kerth, Chris R. Print version: Science of meat quality. Ames, Iowa, USA : Wiley-Blackwell, 2013 9780813815435 (DLC) 2012040686 (OCoLC)815374623 http://onlinelibrary.wiley.com/book/10.1002/9781118530726 Wiley Online Library ddc BK 206712 206712