Description: New Aspects of Meat Quality : From Genes to Ethics, Hardcover by Purslow, Peter P. (EDT), ISBN 0323858791, ISBN-13 9780323858793, Like New Used, Free shipping in the US 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. Th 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, th covers how these new techniques help us minimize variability in eating quality and/or maximize value. Th'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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Book Title: New Aspects of Meat Quality : From Genes to Ethics
Number of Pages: 850 Pages
Language: English
Publication Name: New Aspects of Meat Quality : from Genes to Ethics
Publisher: Elsevier Science & Technology
Publication Year: 2022
Subject: Food Science, Manufacturing
Type: Textbook
Author: Peter P. Purslow
Item Length: 9.2 in
Subject Area: Technology & Engineering
Item Width: 7.5 in
Series: Woodhead Publishing Series in Food Science, Technology and Nutrition Ser.
Format: Hardcover
