Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry. - A standard reference for the meat industry - Discusses the importance of biochemistry in production, storage and processing of meat - Includes significant advances in meat and meat biochemistry
Autorentext
Ralston A. Lawrie was one of the world's leading authorities on meat science. Formerly Emeritus Professor of Food Science in the University of Nottingham, he was also the founding editor of the journal Meat Science.
Klappentext
Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry. Its basic theme remains the central importance of biochemistry in understanding the production, storage, processing and eating quality of meat. At a time when so much controversy surrounds meat production and nutrition, Lawrie's meat science, written by Lawrie in collaboration with Ledward, provides a clear guide which takes the reader from the growth and development of meat animals, through the conversion of muscle to meat, to the point of consumption.
The seventh edition includes details of significant advances in meat science which have taken place in recent years, especially in areas of eating quality of meat and meat biochemistry.
- A standard reference for the meat industry
- Discusses the importance of biochemistry in production, storage and processing of meat
- Includes significant advances in meat and meat biochemistry
Inhalt
1. Introduction
2. Factors influencing the growth and development of meat animals
3. The structure and growth of muscle
4. Chemical and biochemical constitution of muscle
5. The conversion of muscle to meat
6. The spoilage of meat by infecting organisms
7. The storage and preservation of meat: I Temperature control
8. The storage and preservation of meat: II Moisture control
9. The storage and preservation of meat: III Direct microbial inhibition
10. The eating quality of meat
11. Meat and human nutrition
12. Prefabricated meat