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New Aspects of Meat Quality

New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat;

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Handbook of Meat, Poultry and Seafood Quality

of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent;

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New Aspects of Meat Quality

New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds;

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Meat Processing

international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or;

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Lawrie's Meat Science

of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated information related to the latest;

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Poultry Quality Evaluation

same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments;

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Practical Handbook on Meat Science and Technology

wholesome meat foods. Realising this, Government of India launched the National Meat and Poultry Processing Board (NMPPB) in New Delhi on February;

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Meat Quality: Genetic and Environmental Factors

One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on;

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Meat Quality: Genetic and Environmental Factors

One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on;

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The Science of Animal Growth and Meat Technology

growth of livestock for safe and quality meat products and presents an understanding of the principles of meat science and technology that;

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Poultry Meat Science

, harvesting and slaughter factors affecting meat quality. The book is the result of the 25th Poultry Science Symposium held at the University;

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Handbook of Fermented Meat and Poultry

* Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new;

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The Science of Meat Quality

of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat;

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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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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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Poultry Meat Processing

edition features: Three new chapters - Nutritive Value of Poultry Meat, Coproducts and By-products from Poultry Processing, and;

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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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Meat Consumption & Health

of Hanwoo and their bioactivities; evaluation of food additives in fresh meat preparations; the quality of dietary protein in Africa; and the;

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Emerging Technologies in Meat Processing

product and market place, new innovative ways to process, package and assess meat products are being developed. With ever increasing competition;

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Meat Products Handbook

ingredients on product safety and quality.The first part of the book reviews meat composition and its effect on quality together with the;

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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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New Meat

the delicious taste and juicy texture of butcher's classics to make plant-based meat the new standard. With New Meat;