000 04069cam a2200577Ia 4500
001 ocn842846289
003 OCoLC
005 20171106115232.0
006 m o d
007 cr cnu|||unuuu
008 130513s2013 enka ob 001 0 eng d
020 _a9781118530726
_q(electronic bk.)
020 _a1118530721
_q(electronic bk.)
020 _a9781118530696
_q(epdf)
020 _a1118530691
_q(epdf)
020 _a9781118530702
_q(emobi)
020 _a1118530705
_q(emobi)
020 _a9781299464544
_q(MyiLibrary)
020 _a1299464548
_q(MyiLibrary)
020 _z9780813815435
_q(hardback)
020 _z0813815436
_q(hardback)
029 1 _aAU@
_b000051628922
029 1 _aDKDLA
_b820120-katalog:000664103
029 1 _aNZ1
_b15340460
029 1 _aNZ1
_b15952798
035 _a(OCoLC)842846289
040 _aDG1
_beng
_epn
_cDG1
_dIDEBK
_dCUS
_dYDXCP
_dCDX
_dCOO
_dNOC
_dOCLCF
_dOCLCO
_dUKDOC
_dOCLCQ
_dZ5A
_dOCLCQ
049 _aMAIN
050 4 _aTS1955
_b.S35 2013
082 0 4 _a641.3/6
_223
245 0 4 _aThe science of meat quality /
_cedited by Chris R. Kerth.
_h[electronic resource]
260 _aOxford :
_bWiley-Blackwell,
_c©2013.
300 _a1 online resource :
_bcolor illustrations
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
504 _aIncludes bibliographical references and index.
505 0 _aGrowth 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.
520 _a"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"--
_cProvided by publisher.
520 _a"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"--
_cProvided by publisher.
588 0 _aOnline resource; title from home title page (Wiley; viewed on May 13, 2012).
650 0 _aMeat
_xQuality.
650 0 _aMeat industry and trade
_xQuality control.
650 7 _aMeat industry and trade
_xQuality control.
_2fast
_0(OCoLC)fst01013308
650 7 _aMeat
_xQuality.
_2fast
_0(OCoLC)fst01013239
655 4 _aElectronic books.
700 1 _aKerth, Chris R.
776 0 8 _iPrint version:
_tScience of meat quality.
_dAmes, Iowa, USA : Wiley-Blackwell, 2013
_z9780813815435
_w(DLC) 2012040686
_w(OCoLC)815374623
856 4 0 _uhttp://onlinelibrary.wiley.com/book/10.1002/9781118530726
_zWiley Online Library
942 _2ddc
_cBK
999 _c206712
_d206712