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Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement

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Meat Consumption & Health

In this book, the authors present current research in the study of meat consumption and health. Topics include strategies to improve the;

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Lawrie's Meat Science

of nutritional value, quality and safety of meat as well as methodologies for authenticity and traceability are provided with a compilation of chapters;

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Meat Quality Analysis

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional;

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Protein Phosphorylation and Meat Quality

The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism;

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Handbook of Meat Processing

the quality and safety of manufactured meat products, withcoverage including sensory evaluation; chemical and biologicalhazards including GMOs;

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Lawrie's Meat Science

advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines;

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Meat Processing

of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part;

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Advances in Meat, Poultry and Seafood Packaging

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood;

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Canning Technology

of nutritious, good quality foods in a convenient form all year. During canning, both desirable and undesirable changes occur in nutritional and sensory;

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Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods

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Achieving Sustainable Production of Sheep

and more exotic diseases. Consumer expectations about nutritional and sensory quality have never been higher. There is also greater concern;

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Instrumental Assessment of Food Sensory Quality

advances in methods for instrumental assessment of food sensory quality and includes chapters on food colour measurement using computer vision, gas;

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Advances in Meat Processing Technology

Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the;

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Handbook of Fermented Meat and Poultry

groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes;

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Sensory Analysis of Foods of Animal Origin

understand the importance of perceived sensory quality. This book is divided into four parts: meat; processed meats and poultry; fish and seafood;

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The Science of Meat Quality

quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat;

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Improving the Safety and Quality of Milk

on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow's milk and addresses quality improvement of a;

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Dry-Cured Meat Products

scientific and technological information, especially on the safety, quality and nutritional properties of these foods. It serves as a text for;

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Handbook of Meat, Poultry and Seafood Quality

developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects;

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Advances in Fruit Processing Technologies

One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long;

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Postharvest Biology and Technology of Horticultural Crops

important new advances that will extend the shelf life of fresh produce by retaining its safety and nutritional or sensory quality. The book;

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Food Processing for Increased Quality and Consumption

the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey

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Nutritional & Physical Education

This book presents current research in the study of nutritional and physical education. Topics discussed include nutritional education;

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Asian Noodles

flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the;

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Sustainable Meat Production and Processing

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat;

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Flavor of Meat and Meat Products

Flavour is an important sensory aspect of the overall acceptability of meat products. Raw meat has a large number of aroma precursors and;

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