By Joseph Kerry
ISBN-10: 1845693434
ISBN-13: 9781845693435
Part one analyses the medical foundation of meat caliber attributes, similar to texture and tenderness, color, water-holding skill and flavour improvement. Chapters at the dietary caliber of meat and meat sensory evaluate whole the part. half discusses major insights into the biology of meat caliber bought from genomic and proteomic views, with chapters focussing on types of meat. components 3 and 4 then assessment construction and processing suggestions to optimise meat caliber, contemplating points comparable to creation practices and meat dietary caliber, nutritional antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. tools of meat grading and caliber research also are included.
With its uncommon editors and foreign staff of members, bettering the sensory and dietary caliber of clean meat is a regular reference for these industrialists and lecturers attracted to optimising meat quality.
- Reviews the way to enhance meat sensory and dietary caliber contemplating the results of alternative creation practices comparable to chilling, freezing and packaging
- Analyses the medical foundation of meat caliber attributes protecting texture, tenderness, color and water-holding capacity
- Examines construction and processing ideas to optimise meat caliber, together with the present nation of improvement and destiny potential
Read or Download Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies (Woodhead Publishing Series in Food Science, Technology and Nutrition) PDF
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Improving the Sensory and Nutritional Quality of Fresh Meat: New Technologies (Woodhead Publishing Series in Food Science, Technology and Nutrition) by Joseph Kerry
by Joseph
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