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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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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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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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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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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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Applied Muscle Biology and Meat Science

and poor meat quality in swine-stem from a lack of understanding of the underlying biological mechanisms that drive muscle growth, metabolism;

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Practical Handbook on Meat Science and Technology

, 1973 under the aegis of Food Safety and Standards Act, 2006; it is very important to scruitinise the quality and food safety aspects of meat;

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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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Lawrie's Meat Science

Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations;

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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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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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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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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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Emerging Technologies in Meat Processing

meat products while maintaining quality and safety attributes. This book provides a comprehensive overview on the application of novel;

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Meat Processing

improved during processing.Part one considers the various aspects of meat quality. There are chapters on what determines the quality;

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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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Handbook of Meat and Meat Processing

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete;

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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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Enrobing of Meat and Meat Products

The preferential appeal and desired texture of enrobed meat products create new opportunities, up scaling foods or making them more home;

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Handbook of Meat, Poultry and Seafood Quality

A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook;

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Sustainable Meat Production and Processing

productivity and environmental sustainability Takes a proteomic approach to characterize the biochemistry of meat quality defects;

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Processed Meats

market for processed meats, product development, ingredient options, processing technologies and quality assessmentOutlines the key;

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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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Advances in Food and Nutrition Research

meat quality, impact of nitrite reduction on the aroma of fermented meat product, strategies to limit meat wastage, DNA-based authentication;

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Nutrition and Feeding of Organic Cattle

forage-based organic production - Diet-related health issues in organic herds and the effects of organic production on meat and milk quality;

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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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