Applied Muscle Biology and Meat Science
Author : Min Du, Ph.D.
Publisher : CRC Press
Total Pages : 360
Release : 2009-05-26
ISBN 10 : 9781439882030
ISBN 13 : 1439882037
Language : EN, FR, DE, ES & NL

Applied Muscle Biology and Meat Science Book Description:

Many of the difficulties that meat and animal scientists face when attempting to address specific problems—such as stress susceptibility and poor meat quality in swine—stem from a lack of understanding of the underlying biological mechanisms that drive muscle growth, metabolism, and its conversion to meat. This book provides current knowledge about skeletal muscle and meat, and serves as a platform for further investigation of specific technical issues. Applied Muscle Biology and Meat Science outlines the tremendous strides made in the field of muscle biology in recent years, particularly pertaining to the understanding of the mechanisms that control skeletal muscle growth and development. With a distinguished international team of contributors, this text discusses the impact these factors have on meat production and quality with worldwide applicability. This state-of-the-science reference covers a wide range of topics in muscle biology and meat science, including genetic selection, muscle structure and development, muscle protein turnover and meat tenderization, meat quality, collagen, color, lipid, and meat safety. With approximately 85 illustrations and tables, the text focuses on biological changes and the appropriate management techniques for meat animals. Given recent developments in energy costs and distribution and changes in the commodities markets driven by the demand for biofuels, the challenges for animal production agriculture will only increase. This valuable text furthers understanding of the underlying biological mechanisms that are related to animal and meat production--an understanding that will play an integral role in solving today’s industry challenges.


Applied Muscle Biology and Meat Science
Language: en
Pages: 360
Authors: Min Du, Ph.D.
Categories: Technology & Engineering
Type: BOOK - Published: 2009-05-26 - Publisher: CRC Press

Many of the difficulties that meat and animal scientists face when attempting to address specific problems—such as stress susceptibility and poor meat quality
Applied Food Protein Chemistry
Language: en
Pages: 528
Authors: Zeynep Ustunol
Categories: Technology & Engineering
Type: BOOK - Published: 2014-12-19 - Publisher: John Wiley & Sons

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects.
63rd International Congress of Meat Science and Technology
Language: en
Pages: 1016
Authors: Declan Troy
Categories: Technology & Engineering
Type: BOOK - Published: 2017-08-14 - Publisher: Wageningen Academic Publishers

This book contains over 400 offered papers which were presented at the 63rd International Congress of Meat Science and Technology, held in Cork, Ireland, from 1
Handbook of Meat and Meat Processing
Language: en
Pages: 1000
Authors: Y. H. Hui
Categories: Technology & Engineering
Type: BOOK - Published: 2012-01-11 - Publisher: CRC Press

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials
Operations in Food Refrigeration
Language: en
Pages: 402
Authors: Rodolfo H. Mascheroni
Categories: Technology & Engineering
Type: BOOK - Published: 2012-06-06 - Publisher: CRC Press

The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pre
Beef Cattle Production and Trade
Language: en
Pages: 584
Authors: Lewis Kahn
Categories: Business & Economics
Type: BOOK - Published: 2014-04-15 - Publisher: CSIRO PUBLISHING

Covers all aspects of the beef industry from paddock to plate.
Red Meat Science and Production
Language: en
Pages: 306
Authors: Joseph William Holloway
Categories: Technology & Engineering
Type: BOOK - Published: 2019-08-06 - Publisher: Springer

This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provi
Fennema's Food Chemistry
Language: en
Pages: 1107
Authors: Srinivasan Damodaran
Categories: Medical
Type: BOOK - Published: 2017-05-25 - Publisher: CRC Press

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again
Integrative Genomics and Network Biology in Livestock and other Domestic Animals
Language: en
Pages:
Authors: David E. MacHugh
Categories: Medical
Type: BOOK - Published: 2020-09-11 - Publisher: Frontiers Media SA

Meat Quality
Language: en
Pages: 472
Authors: Wieslaw Przybylski, PhD
Categories: Technology & Engineering
Type: BOOK - Published: 2015-10-15 - Publisher: CRC Press

One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher y