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Lawrie’s Meat Science 9th Edition

Lawrie’s Meat Science Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest advances in meat animals breeding and technologies for meat preservation, processing, and packaging. In addition, new relevant aspects of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters written by a select group of the most experienced and knowledgeable people in the meat field. This book covers essential information and latest advances and developments, from the initial meat animal’s growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of its meat. Relevant aspects of its composition, nutritional value, eating quality, consumer acceptance, safety and sustainability issues are also covered.

Includes new information on improved added value of meat by-products for increased sustainability
Presents best practices sustainable animal production and meat processing
Provides the latest developments in organic meat and meat products and on cell-cultured meat and future market opportunities

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Lawrie’s Meat Science A classic text covering the whole chain of meat and meat product processing

۱. Introduction
۲. Factors influencing the growth of meat animals
۳. The structure and growth of muscle
۴. Chemical and biochemical constitution of muscle
۵. The conversion of muscle to meat
۶. Meat microbiology and spoilage
۷. The storage and preservation of meat. I—Thermal technologies
۸. The storage and preservation of meat. II—Nonthermal technologies
۹. The storage and preservation of meat. III—Meat processing
۱۰. The storage and preservation of meat. Storage and packaging
۱۱. The eating quality of meat. I Color
۱۲. The eating quality of meat. II—Tenderness
۱۳. The eating quality of meat. III—Flavor
۱۴. The eating quality of meat. IV—Water holding capacity and juiciness
۱۵. The eating quality of meat. V Sensory evaluation of meat
۱۶. Meat safety—I Foodborne pathogens and other biological issues
۱۷. Meat safety. II Residues and contaminants
۱۸. Meat authenticity and traceability
۱۹. Meat composition and nutritional value
۲۰. Meat and health
۲۱. Sustainability I. Edible by-products
۲۲. Sustainability II. Sustainable animal production and meat processing
۲۳. Future meat market

قیمت : 10000 تومان

لینک کوتاه : https://bookbaz.ir/?p=436775
نویسنده : Fidel Toldra
ناشر : Woodhead Publishing; 9th edition
سال انتشار : 2023
زبان کتاب : انگلیسی
نوع فایل : PDF (نسخه اصلی)
تعداد صفحات : 880
(ISBN) شابک : 0323854087
قیمت کتاب درآمازون : $143.61
حجم فایل : 36 MB

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دانلود کتاب علم گوشت لاوریLawrie’s Meat Science 9th Edition

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دانلود کتاب علم گوشت لاوری
Lawrie’s Meat Science 9th Edition