Meat
eBook - PDF

Meat

  1. 608 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Meat

Book details
Table of contents
Citations

About This Book

Meat provides an introductory review of the meat-eating habit in man and covers the production, preservation, composition, eating quality, human nutrition, and assessment of the future role of meat. Meat continues to be a major food commodity. Despite the high cost of production of meat animals and their lower efficiency of protein synthesis compared with that of plants and micro-organisms, meat is likely to be important in the human diet for as long as can be foreseen in the future. This book intends to emphasize the fact that the sequence of events, from the conception of meat animals to their incorporation in the human diet, is continuous. The properties of the commodity when eaten are influenced, in the nature and degree of their expression, by all the earlier components in this chain of circumstances. This text is a useful reference for students conducting research within the fields of agriculture science, biochemistry, and nutrition.

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Yes, you can access Meat by D J A Cole,R. A. Lawrie in PDF and/or ePUB format, as well as other popular books in Kunst & Kulinarische Künste. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Butterworth-Heinemann
Year
2013
ISBN
9781483144696
Topic
Kunst
Subtopic
Kulinarische Künste

Table of contents

  1. Front Cover
  2. Meat
  3. Copyright Page
  4. Table of Contents
  5. PREFACE
  6. ACKNOWLEDGEMENTS
  7. CHAPTER 1. THE MEAT-EATING HABIT IN MAN
  8. CHAPTER 2. GROWTH OF MEAT ANIMALS
  9. CHAPTER 3. BREEDING AND MEAT PRODUCTION
  10. CHAPTER 4. NUTRITION OF FARM ANIMALS
  11. CHAPTER 5. THE INFLUENCE OF SEX ON MEAT PRODUCTION
  12. CHAPTER 6. THE IMPLICATION OF DISEASE IN THE MEAT INDUSTRY
  13. CHAPTER 7. SLAUGHTER OF MEAT ANIMALS
  14. CHAPTER 8. CARCASS QUALITY
  15. CHAPTER 9. THE COMMERCIAL PREPARATION OF FRESH MEAT AT WHOLESALE AND RETAIL LEVELS
  16. CHAPTER 10. PROCESSED MEAT
  17. CHAPTER 11. MICROBIAL PROBLEMS IN HANDLING AND STORAGE OF FRESH MEATS
  18. CHAPTER 12. MEAT COMPONENTS AND THEIR VARIABILITY
  19. CHAPTER 13. THE COMPOSITION OF MEAT: PHYSICO-CHEMICAL PARAMETERS
  20. CHAPTER 14. THE COMPOSITION OF MEAT: ANALYTICAL ASPECTS
  21. CHAPTER 15. THE COMPOSITION OF MEAT: LEGAL PROBLEMS
  22. CHAPTER 16. WATER-HOLDING CAPACITY OF MEAT
  23. CHAPTER 17. TENDERNESS
  24. CHAPTER 18. THE FLAVOUR OF MEAT
  25. CHAPTER 19. DEVELOPMENT OF A RADIO-IMMUNOASSAY FOR MEASURING BOAR-TAINT STEROID 5α-ANDROST-16-EN-3-ONE
  26. CHAPTER 20. MEAT COLOUR: THE IMPORTANCE OF HAEM CHEMISTRY
  27. CHAPTER 21. INFLUENCE OF HEATING METHODS
  28. CHAPTER 22. NUTRITIONAL VALUE OF MEAT
  29. CHAPTER 23. MEAT AS A SOURCE OF LIPIDS
  30. CHAPTER 24. MEAT IN THE ADAPTATION OF THE HUMAN ALIMENTARY TRACT
  31. CHAPTER 25. THE POTENTIAL FOR CONVENTIONAL MEAT ANIMALS
  32. CHAPTER 26. ALTERNATIVE LIVESTOCK: WITH PARTICULAR REFERENCE TO THE WATER BUFFALO (BUBALUS BUBALIS)
  33. CHAPTER 27. THE SIGNIFICANCE OF MEAT ANALOGUES
  34. CHAPTER 28. ASSESSMENT OF ALTERNATIVE NUTRIENT SOURCES
  35. LIST OF DELEGATES
  36. INDEX