New Aspects of Meat Quality

This PDF book is become immediate popular in Technology & Engineering genre. New Aspects of Meat Quality is written by famous author Peter P. Purslow and Ready to Download in ePUB, PDF or Kindle formats. Released by Woodhead Publishing in 2022-08-26. Click Download Book button to get book file and read directly from your devices. Here is a quick description and cover image of New Aspects of Meat Quality book.

New Aspects of Meat Quality
Author :
Publisher : Woodhead Publishing
Release Date :
ISBN : 9780323858809
Pages : 918 pages
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New Aspects of Meat Quality by Peter P. Purslow Book PDF Summary

New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality. In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption. Provides the latest research techniques and developments presented by top researchers in the field Covers new aspects of meat quality with the same scientific authority as texts on traditional meat quality value Includes five new chapters that cover the role of proteolysis, meat flavor, meat bi-products, and meat and public health


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