Muscle and Meat Biochemistry

Science & Math

Pearson, A.M.

Biological Sciences

Academic Press

Contents Include: Composition and Structure, Muscle Cell Differentiation and Growth, Proteins of the Thick Filament, Proteins of the Thin Filament: Actin, Tropomyosin and Troponin; Cytoskeletal and other Proteins of the Myofibrils, Sarcoplasmic Reticulum, Contraction and Rigor Mortis, Skeletal Muscle Growth and Protein Metabolism, Skeletal Muscle Fiber Types, Cardiac and Smooth Muscle, Sarcoplasmic Proteins, etc.

Muscle and Meat Biochemistry (Food Science & Technology International)

Young, R. B.

Medical Books

Academic Pr

Quality Attributes and Their Measurement in Meat Poultry and Fish Products (Quality Attributes & Their Measurement in Meat, Poultry & Fi)

Technology

Springer

The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen to write chapters with emphasis on their breadth of knowl edge in each specific area. Efforts were also made to obtain authors from different countries in order to give the book a worldwide perspective. Chapter I stresses the nutritional and sensory properties that meat, poultry and fish products make to healthful diets and discusses consumer concerns about these products. Chapter 2 covers dietary recommendations in major consumer nations, along with data from food composition tables and the dietary contributions of meat, poultry and fish to meeting dietary needs. Chapter 3 discusses the labeling of low and reduced fat/salt prod ucts which, although written mainly from the US viewpoint, may serve as a model for labeling in other countries. Chapter 4 reviews the rationale for reducing fat-energy levels in muscle foods, problems encountered in their production and how these may be solved. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake. Methods of reducing the cholesterol content of these animal products is reviewed in Chapter 6.

Production and Processing of Healthy Meat, Poultry and Fish Products (Advances in Meat Research, 11)

Cookbooks, Food & Wine

Dutson, T.R.

Cooking by Ingredient

Explores the history and nature of vrats (ritual fasts) in text and practice, and the roles these rites play in the lives of Hindu women in North India.

Because It Gives Me Peace of Mind: Ritual Fasts in the Religious Lives of Hindu Women (McGill Studies in the History of Religions)

Politics & Social Sciences

Women's Studies

State Univ of New York Pr

Processed Meats, Third Edition reflects the changes taking place in the meat processing industry. This updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. This current edition includes the composition and nutritive value of raw materials and processed meats, various curing agents, methods of curing, smoking, and industry adaptations influenced by consumer demands for convenience and healthy products. While the majority of this work addresses various meat products, such as sausages, canned meat, sectioned and formed meats, cured and smoked products, and restructured meat products, the volume also discusses operations and formulations. Processed Meats, Third Edition is a unique and valuable text for undergraduate students. In addition, professionals in the meat and poultry industries will benefit from the current information found in this new, single-source guide.

Processed Meats

Gillett, T.A.

Canning & Preserving

Provides comprehensive coverage of the chemical basis of quality attributes and also examines consumer preferences and sensory perception.

Quality Attributes and Their Measurement in Meat, Poultry and Fish Products (Advances in Meat Research, 9)

Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of foodborne biological, chemical and physical hazards in food processing. This book presents the latest information on the HACCP concept and gives practical examples of its implementation at all stages of food production and processing from the farm to the consumer. In addition, guidelines are given for the management of the HACCP system within the food industry and how it can be incorporated into a total quality management program. The role of predictive microbiology in HACCP is examined and the relationship of HACCP principles to existing and future international agreements and regulations is explained. This book is essential reading for quality control personnel, production and processing managers in the food industry, and for government regulatory officials. It will also be of great interest to academic researchers studying the microbiology and quality of meat, poultry and fish products.

HACCP in Meat, Poultry and Fish Processing (Advances in Meat Research, 10)

Advances in Meat Research: Meat and Poultry Microbiology

Avi Pub. Co

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